Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, barley beancurd dessert. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
How to make a silky smooth barley bean curd dessert. Beancurd skin ginkgo nut barley dessert is a popular dessert among Asian, it is a light and nutritious dessert with a rich soy milk taste. A close-up shot of Chinese bean curd, ginkgo nuts, and barley sweet soup (腐竹白果薏米糖水).
Barley beancurd dessert is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Barley beancurd dessert is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook barley beancurd dessert using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Barley beancurd dessert:
- Get 1 cups holland barley
- Get 75 grams beancurd for dessert
- Take 200 grams pre-boiled gingko nuts
- Prepare To taste rock sugar
- Get A few pcs pandan leaves, knotted
Gently stir the soup with a spatula. Cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Ginkgo Barley with Dried Beancurd Skin Dessert 白果薏米腐竹糖水 This is one of my favourite Chinese desserts of all time. Be sure to buy the soft type of bean curd skin.
Instructions to make Barley beancurd dessert:
- Wash clean holland barley. There are 2 different type of barley that can be easily found in singapore. Chinese barley has cooling properties, but the taste is a bit funny. Holland barley tastes nicer, suitable for dessert but some says it can cause phlegm. I use holland barley for this dessert as i like the taste more.
- Smash the beancurd sheet to smaller pieces. Pls make sure you use the one for dessert. There is other type of beancurd sheet for soup too but it is more oily and the texture is different.
- Now the gingko nuts. I bought the pre-boiled gingko nuts. Some says that we need to remove the core to avoid any bitter taste in this dessert.
- Prepare 3L of water, cook barley and beancurd together. Add pandan leaves. I use pressure cooker so it takes me like 5 mins and all are tender already. Beancurd will be very soft like porridge consistency. Some people doesn’t like porridge consistency so you can cook the beancurd later on. If you use normal pot/pan, it probably takes 30 minutes to cook the barley till tender.
- Add gingko nuts and boil for another 10 minutes. Add rock sugars to taste.
- Done! Can be served cold or warm. I like mine cold.
Bean Curd Sheet / Fu Chok. Make sure it's the thin type specially made for desserts. Soaked and break into smaller pieces. Barley is researched to have the capabilities of reducing lower cholesterol levels. Chinese believed that the sweet soup will be good.
So that is going to wrap it up for this exceptional food barley beancurd dessert recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
