Thick Mung Bean & Barley Tong Sui

Again this was done before I left for the Winter Retreat. I was feeling unwell and thought that it would be good if I cooked something that would help to improve the nausea. Hence I came out with this simple and easy to make soup, I would like to group it into the dessert category as it is sweet, and apart from being good to relieve body heatiness, common cold and body detoxification, it is fairly delicious, which for me is the main reason for making any dish! XD Anyway, I like this type of dessert to be thick and creamy, hence for those who do not fancy this type of food texture, have to vary the cooking method a bit.

Ingredient:
1 cup barley
2 cup mung bean
1 yellow rock sugar
1 tbsp oil

Method:
1. Soak the barley and mung bean for at least one night, drain the water for use.
2. In a pot, heat the barley and mung beans, add water to cover the beans by about 3-5cm, add rock sugar, cover with lid and bring to boil.
3. Remove lid, turn to low heat and stir constantly in one direction, squash the beans using the laddle if possible, repeat for about 5 minutes.
4. Add water if starts to dry off, and close with lid to braise for another 15-20 minutes. Add oil when most beans are squashed, continue stirring, until you get a thick and creamy paste-like texture.
5. Add another round of water, close lid, bring to boil, done. The whole process might take 45 minutes to 1 hour or more. Serve hot.