- Soak mung bean and barley in water for 30 minutes. In the inner pot, add a liter of water, barley and mung bean, and cook over medium high heat for 10 minutes. Cover with lid and move the inner pot into the vacuum outer pot, and allow heat insulation cooking for 1 hour.
- Remove the inner pot from vacuum outer pot and allow mung bean and barley soup to cool to room temperature.
- Add in ice and diced peach to the pot, and return the inner pot to the vacuum outer pot to keep cool for 3-4 hours.
Peachy Mung Bean With Barley Dessert
Ingredients