Traditional Omija and Barley Sudan Punch, 4 Cups

Rinse 20 g dried omija, cover with 400 mL cold water, refrigerate for 8–12 hours, then strain.

Rinse and boil 30 g barley in separate water until thoroughly tender. Rinse once in cold water and drain well.

Dust cooked barley lightly with mung bean starch and briefly boil until translucent. Rinse in cold water; repeat the coating and boiling 3–4 times.

Combine strained omija infusion with 600 mL boiled-and-cooled water, 40 g honey and 25 g sugar; dilute to taste.

Chill the barley and punch promptly, divide into four cups just before serving, and optionally garnish with pine nuts.