Gingko Barley Beancurd Sweet Soup is an all time favourite dessert. With such a creamy, smooth and rich texture, this classic Chinese dessert tastes unbelievably good! The best part is that it’s so easy to make this dessert at home. You can cook this in a pot over a stove, or the fast way using a pressure cooker too. Enjoy!
Watch How To Make Gingko Barley Beancurd Dessert – Recipe Video
Gingko Barley Beancurd Dessert – An All Time Favourite
Gingko Barley Beancurd Sweet Soup is a classic Chinese dessert. A bowl of Ginkgo Barley Beancurd dessert tastes so good as it has such a creamy, smooth and rich texture. It can be cooked on a stove or if you want it super fast, in a pressure cooker. This creamy, smooth and thick dessert is extremely easy to prepare. it’s healthy and vegan friendly too. It can be served for all occasions, simply as a tea time snack or for big events like parties, festivals and weddings.
What is Gingko Barley Beancurd Soup
Gingko Barley Beancurd Soup is a traditional Chinese sweet dessert, also known as Fu Chuck Yi Mai in Cantonese (腐竹薏米). It is made by simmering dried beancurd sheets, barley and ginkgo nuts in a lightly sweetened silky soup and it offers great health benefits. Beancurd sheets is high in protein, low fat, high fibre and rich in vitamins and minerals such as B vitamins and magensium.
A rich source of dietary fibre, barley contains minerals and antioxidants which may help lower cholesterol levels and alleviate water retention in the body. Barley is considered a cooling ingredient in Traditional Chinese Medicine, which is perfect for the hot weather. Ginkgo nuts (银杏) are widely-regarded for their ability to boost circulation and reduce anxiety and depression levels.
Types Of Ingredients Used In This Sweet Delicacy
- Dried Beancurd Sheets – There are many types of beancurd sheets so make sure to choose the beancurd sheets suitable for making sweet dessert for best results. We will be using the type that is able to fully dissolve after they are cooked for an hour or two. It is the thinner and softer type. (The thicker type is usually used for cooking savoury dishes). Using the right beancurd sheets will result the soup super creamy.
- Pearl Barley – It is barley that has been processed to remove its fibrous outer hull and polished to remove some or all of the bran layer. It is the most common form of barley for human consumption because it cooks faster and is less chewy than others. You can also choose to use hulled barley or job’s tear barley.
- Gingko Nuts – Ginkgo nuts are technically not nuts, but rather, seeds of the ginkgo tree and have high nutritional value. They have tough white shells and need to be cracked and brown membrane peeled to reveal the yellow flesh inside. The centre bitter core is then removed before cooking them.
Ingredients You Need To Make Gingko Barley Beancurd Sweet Soup
- Beancurd Sheets
- Pearl Barley
- Gingko Nuts
- Sugar
- Water
- Pandan Leaves
Overview On How to Make Gingko Barley Beancurd Sweet Soup
Prepare Ingredients:
- Soak beancurd sheets in water till it turns whitish and soft.
- Wash and drain pearl barley
- Wash and tie pandan leaves into a knot.
- Prepare gingko nuts (Remove shells of boiled gingko nuts, peel off outer brown membrane of shelled gingko nuts, remove centre bitter core) – See Full Recipe instructions here on how to prepare gingko for cooking
Cooking Gingko Barley Beancurd Sweet Soup
- Boil beancurd sheets and pearl barley. Place softened beancurd sheets, pearl barley and pandan knot in a pot of boiling water and bring to a boil. Reduce heat to a simmer, cover the pot, and cook for one hour till pearl barley softened and beancurd sheets dissolved.
- Boil gingko nuts. Next, add prepared ginkgo nuts into the pot and continue simmering the soup for another 30 minutes till the gingko nuts have softened.
- Add sugar. Then add in sugar, bring to a boil and stir till sugar dissolved
How to Serve Gingko Barley Beancurd Sweet Soup
Spoon a mixture of pearl barley, gingko nuts and the sweetened creamy soup into a serving bowl. This sweet soup can be served hot, room temperature, or even cold.
How to Store Gingko Barley Beancurd Sweet Soup
Leftovers can be kept in the refrigerator for about 3-5 days. They are great served chilled. If you prefer hot, simply reheat on the stove or in the microwave.
Important Tips When Cooking Gingko Barley Beancurd Sweet Soup
- Make sure you get the beancurd sheets that is suitable for cooking dessert. There is the thick hard type that is usually used in cooking savory dishes. Choose the thinner and softer type which will easily dissolved when boiled.
- Soak the beancurd sheets in water till it turns whitish before cooking. Soaking will soften the beancurd sheets and remove the layer of oil protecting the tofu skin. Without soaking, the barley dessert will be brownish and cover with oil.
- For gingko nuts, choose those that are fairly heavy for their size.
- The inner core of the ginkgo nuts possess a slightly bitter taste. Hence, it’s best to remove the inner core to remove the bitterness.
Do check out our other Dessert Recipes too:
- Red Bean Black Glutinous Rice Dessert 红豆黑糯米糖水
- Homemade Soy Milk 自制豆浆
- Double Skin Milk Pudding 双皮奶布丁
- Peanut Glutinous Rice Balls (Plain & Matcha Tang Yuan) 双色花生汤圆
- Pumpkin Sago Glutinous Rice Balls 金瓜汤圆西米露
- Tau Foo Fah (Douhua / Soybean Pudding) 豆腐花
- Taro, Purple Sweet Potato and Pumpkin Glutinous Rice Balls 芋头紫薯金瓜汤圆
- Purple Sweet Potato Glutinous Rice Balls (Onde Onde) 紫薯汤圆椰丝球
- Black Sesame Glutinous Rice Balls (Tang Yuan) 黑芝麻汤圆
- Glutinous Sweet Rice Balls (Tang Yuan) in Osmanthus Ginger Syrup 桂花姜汁汤圆
- Sweet Glutinous Rice Balls with Gingko Nuts (Tang Yuan) 杏仁糖汤圆
Gingko Barley Beancurd Sweet Dessert 洋薏米腐竹甜品
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Ingredients
Ingredients:
- 150 grams beancurd sheets, soak till soft
- 100 grams pearl barley, or any types of barley
- 150 grams gingko nuts
- 130 grams sugar
- 2.4 litre water
- 3 pandan leaves, knotted
Have ready all ingredients needed to cook the dessert.
First prepare beancurd sheets. Soak beancurd sheets in water till the beancurd sheets turn whitish and soft, about 15 minutes. Then remove from the water into a clean bowl.
Prepare the pearl barley. Wash and drain well the pearl barley.
Prepare Gingko nuts. First boil the dried gingko nuts for one minute. Then using a nut cracker, remove the shells. Boil the shelled gingko nuts for two minutes. Then remove the brown membrane. Lastly use a toothpick (or cut into half) to remove the bitter core.
Boil the ginkgo nuts in hot water for a minute to remove the bitter taste and drain off the water. Set aside for later use.
Prepare pandan leaves. Wash and tie pandan leaves into a knot.
Bring a pot of water to a boil on medium high heat. Add in soaked beancurd sheets, pearl barley and knotted pandan leaves. Bring to a boil again. Cover, reduce heat to low and allow to simmer for one hour, stirring occasionally.
After one hour, the beancurd sheets dissolved completely into soy milk. Add in the prepared gingko nuts. Bring to a boil again. Cover, reduce heat to low and continue cooking for another 30 minutes, until ginkgo nut has softened.
Add in sugar and mix well. Bring to a boil again and off the heat. And we are done!
This Gingko Barley Beancurd dessert is ready to be served hot, at room temperature or chilled. So Enjoy!
Instructions
Preparing Ingredients:
Cooking Gingko Barley Beancurd Dessert:
Enjoy!
Recipe Video
Notes
- Make sure you get the beancurd sheets suitable for cooking dessert. There is the thick hard type that is usually used in cooking savory dishes. Choose the thinner and softer type.
- Soak the beancurd sheets in water till it turns whitish before cooking. Soaking will soften the beancurd sheets and remove the layer of oil protecting the tofu skin. Without soaking, the barley dessert will be brownish and cover with oil.
- For gingko nuts, choose those that are fairly heavy for their size.
- The inner core of the ginkgo nuts possess a slightly bitter taste. Hence, it’s best to remove the inner core to remove the bitterness.
2 comments
Great! Love this dessert
thanks for your feedback. It’s really rich and delicious. Enjoy