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Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert
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Chef :
LazyCook_HKChinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert
白果薏米腐竹糖水. A very easy to make dessert serve hot or cold
Ingredient
Food ration :
4 servingsCooking time :
2.5hrs
3/4 cups
Ginkgo nuts
150 g
Pearl Barley
150 g
Barley
150 g
Rock Sugar
1 pack
Beancurd Sheets
1.5 L
water
Cooking instructions
* Step 1
Ingredients
* Step 2
Rinse with water 3 times to clean like cleaning rice. Soak for 15mins, rinse and set aside
* Step 3
Peel Finkgo seeds and take out the stem so that it wont be bitter.
* Step 4
Rinse out those beancurd sheets soak in cold water for 10 mins, drained and set aside
* Step 5
First Throw in Half the beancurd sheets, ginkgo seeds and all barley into pot and boil for 60mins mid heat, stir occassionally every 10 mins. Check if it turned milky colour if not boil until shown like in picture. Add in the rest of the rock sugar and beancurd sheets and boil for 5 mins until sugar melted. taste test and see if sweet enough, switch off heat when done. Can also served with hard boiled eggs.
* Step 6
Serve hot, as for leftovers keep in fridge as it can serve cold also. Done!
Note: if there is a photo you can click to enlarge it
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