Gingko Barley Beancurd Sweet Dessert 洋薏米腐竹甜品
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!
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Servings: 8 people
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!
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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.
NUTRITION
Calories: 234kcal · Carbohydrates: 31g · Protein: 6g · Fat: 11g · Saturated Fat: 1g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 6g · Sodium: 19mg · Potassium: 147mg · Fiber: 4g · Sugar: 16g · Vitamin A: 6IU · Vitamin C: 0.1mg · Calcium: 49mg · Iron: 1mg