Ingredients:

• Mung Bean, 150 grams
• Barley, 150 grams
• Peaches, 1 can, about 400 grams (diced)
• Water
• Ice cubes

Instructions:

1. Soak mung bean and barley in water for 30 minutes. Drain water. 
2. In a Thermos® Shuttle Chef® inner pot, add mung beans, barley and 1 litre of water. Heat over medium heat and boil for 10 minutes.
3. When boiling, cover the lid and transfer the inner pot into the Thermos® Shuttle Chef® outer pot. Let it sit aside for heat insulation cooking for 1 hour.
4. Remove the inner pot from the outer pot, and allow the soup content to cool till room temperature. 
5. After cooling, add in ice cubes and diced peaches. Transfer inner pot back into the outer pot to keep cool for 3 to 4 hours. Enjoy!

Notes:

• This recipe is based on using Thermos® Shuttle Chef® 3.0L RPE-3000. 

Tips:

• If you prefer this as a hot dessert, let it sit aside for heat insulation cooking for at least 3 to 4 hours. 
• Re-boil the dessert content if you have let it sit aside for 6 hours and above. 

Photo, recipe and video courtesy of Thermos Malaysia. 

Watch the recipe in action!