150g walnuts (cleansed)
180g cooked hulled barley
6 coffee creamer balls 66 ml (11ml of each ball)
40g lotus root powder*, dissolved in some cold water (can be substituted by Tapioca starch)
1. Blend walnuts with 450g water in a blender till creamy. Add 5 coffee creamer balls (55 ml) and stir well. Pour mixture into a pot. Add
550g water more and bring to a boil.
2. Turn heat to low once water starts boiling. Use a spoon to stir water for about 2 minutes before adding cooked hulled barley and sugar. Mix well and remove from heat.
3. Add dissolved lotus root powder into the pot and mix well.
4. Place the last coffee creamer ball on surface of the soup for decoration.