Water chestnut barley drink

Today, i made another cooling drink to combat haze. It has a natural sweetness and i would use this as soup base for glutinous rice ball next time, as it tasted quite similar.

Recipe:

1/3 cup organic pearl barley (soak overnight)

1/4 cup china barley (soak overnight)

10 water chestnut (presoaked in acv, skin removed)

2 pandan leaves 

2 slices ginger

(1) Using a small slow cooker, add water till 2/3 pot full and let it heat up for 5 to 10 minutes.

(2) Add in all the ingredients and let it slow cook for 5 hours.