Barley Soymilk Pudding (inspired by the traditional Vietnamese dish “Xoi Nep Cam”)

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Portfolio Diet Score: 2.5 points per serving

  • Nuts & Seeds: 1 point
  • Plant Protein: 0.5 point
  • Viscous Fibre: 1 point

Nutrition Information

Calories231 kcalMonounsaturated Fat2.2 g
Protein8.3 gPolyunsaturated Fat2.3 g
Soy Protein3.6 gTotal Carbohydrate38.9 g
Fat6.4 gDietary Fibre6.5 g
Saturated Fat0.7 gViscous Fibre1.5 g
(1 serving – 332 g): 1/2 recipe

Barley Soymilk Pudding (inspired by the traditional Vietnamese dish “Xoi Nep Cam”)

Difficulty: Intermediate Cook Time 45 min Total Time 45 mins Servings: 2 Calories: 231 kcal (per serving)

Description

Portfolio Diet Score: 2.5 points per serving

  • Nuts & Seeds: 1 point
  • Plant Protein: 0.5 point
  • Viscous Fibre: 1

Ingredients

Barley Pudding

Soymilk Pudding

Topping

Instructions

  1. In a small pot, over medium heat, bring barley and coconut water to boil. Once boiling, add the cinnamon stick and reduce to simmer.

  2. In another small pot, warm up water. Every time the barley absorbs all the liquid, add about 1⁄4 cup of warm water to the barley. Stir frequently and cook until the barley is soft. This process takes around 30-45 minutes. Once done, mix in the psyllium husk.

  3. In a small bowl, mix the tapioca starch with 1 tbsp of soy milk to make tapioca slurry.

  4. In a small saucepan, heat the remaining soy milk over medium heat, whisking constantly. When the soymilk almost boils, reduce the heat to medium-low. Add tapioca slurry and lemon zest, stir occasionally. Cook it for 2 minutes or until the pudding is thick.

  5. Transfer soymilk pudding to a glass, stir in lemon juice and refrigerate until it sets.

  6. In two glasses, add barley pudding and then the soymilk pudding. Top with blueberries, pistachio, and ground cinnamon. Refrigerate for 1 hour.

  7. When eating, scoop both layers or mix them together.

Note

  • Make sure to add warm water in the barley a little at a time, like cooking risotto.
  • Avoid boiling soy milk over high heat to prevent curdling.
  • Mix 1⁄2 tsp of sweetener of your choice in soymilk pudding if you prefer it a little sweeter.
  • The coconut water can be replaced by water. However, you will likely want to add 1 tsp of a sweetener of your choice.
Keywords: Nuts & Seeds, Plant Protein, Viscous Fibre

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