Black Barley Forbidden Pudding with Mango

Black Barley Forbidden Pudding with Mango

Black-Barley-Forbidden-Pudding-with-Mango--1351014766[1] Black-Barley-Forbidden-Pudding-with-Mango--1351014778[1]

This is a spin-off of my favorite Thai dessert that is traditionally made with a black rice. I love the flavor and texture of the Black Barley. You could do this with pearled barley for an amazing dessert as well.

Black Barley Forbidden Pudding with Mango
Author: 
Serves: 8 servings
 
Ingredients
  • 2 cup black barley with 5-6 cups of water (pressure cook 18 minutes)
  • ½ cup vanilla beans (chopped fine)
  • Pinch of sea salt
  • ½ cup Xagave
  • 1 cup coconut milk
  • ¾ cup fresh mango (cubed for garnish)
Instructions
  1. After cooking the grain, drain off excess water (Reserve the water. It will be purple in color.)
  2. Measure out 3 and ¼ cup barley and add salt and chopped vanilla beans.
  3. Add the coconut milk.
  4. Let it come to a boil again, add Xagave, then lower the heat and simmer until the whole mixture comes together as a thick, creamy mass. It will thicken a bit more upon cooling.
  5. Chill the pudding, top with mango and serve. (Traditionally it is topped with coconut cream or thick coconut milk and toasted sesame seeds).