Beancurd skin ginkgo nut barley dessert is a popular sweet soup dessert among Asians, it is a light and nutritious dessert with a rich soy milk taste.
CHINESE VERSION: 腐竹白果薏米糖水
Beancurd Skin Ginkgo Nut Barley Dessert | MyKitchen101en
Yield: 10 servings
Ingredients:
- 100 g beancurd skin
- 2400 ml plain water
- 100 g pearl barley (soak for 1 hour)
- 120 g ginkgo nut flesh
- 135 g sugar
- 3 pcs pandan leaves
- 2 eggs
Instructions:
1 Crush beancurd skin. (Reminder: Use beancurd skin for dessert for this recipe.)
2 Bring water to the boil, add in crushed beancurd skin and soaked pearl barley.
3 Bring to the boil again, reduce to low heat, cover and cook for 1 hour.
4 Rinse ginkgo nut flesh with hot water and remove the brown membrane.
5 Use a toothpick (or cut into half) to remove the bitter core.
6 Boil ginkgo nut flesh in hot water for 1 minute and drain off (to remove the bitterness).
7 After cooking for 1 hour, add in ginkgo nut flesh.
8 Bring to the boil again, reduce to low heat and continue cooking for about 30 minutes, until ginkgo nut has softened. (You may cook longer if you want it to be more tender.)
9 Add in sugar and pandan leaves, mix well.
10 Beat the eggs gently, then add in gradually while stirring.
11 Bring to the boil again, then off the heat. Serve ginkgo nut barley dessert hot or refrigerated.
Beancurd Skin Ginkgo Nut Barley Dessert
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Ingredients
- 100 g beancurd skin
- 2400 ml plain water
- 100 g pearl barley soak for 1 hour
- 120 g ginkgo nut flesh
- 135 g sugar
- 3 pcs pandan leaves
- 2 eggs
Instructions
- Crush beancurd skin. (Reminder: Use beancurd skin for dessert for this recipe.)
- Bring water to the boil, add in crushed beancurd skin and soaked pearl barley. Bring to the boil again, reduce to low heat, cover and cook for 1 hour.
- Rinse ginkgo nut flesh with hot water and remove the brown membrane. Use a toothpick (or cut into half) to remove the bitter core.
- Boil ginkgo nut flesh in hot water for 1 minute and drain off (to remove the bitterness).
- After cooking for 1 hour, add in ginkgo nut flesh.
- Bring to the boil again, reduce to low heat and continue cooking for about 30 minutes, until ginkgo nut has softened. (You may cook longer if you want it to be more tender.)
- Add in sugar and pandan leaves, mix well. Beat the eggs gently, then add in gradually while stirring.
- Bring to the boil again, then off the heat. Serve ginkgo nut barley dessert hot or refrigerated.
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WOW! My favourite dessert.