Gingko Barley Beancurd Sweet Dessert 洋薏米腐竹甜品

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Instructions

 

Preparing Ingredients:

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  Have ready all ingredients needed to cook the dessert.
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  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.
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  Prepare the pearl barley. Wash and drain well the pearl barley.
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  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.
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  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.
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  Prepare pandan leaves. Wash and tie pandan leaves into a knot.

Cooking Gingko Barley Beancurd Dessert:

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  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.
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  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.
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  Add in sugar and mix well. Bring to a boil again and off the heat. And we are done!
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  This Gingko Barley Beancurd dessert is ready to be served hot, at room temperature or chilled. So Enjoy!