Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, barley beancurd dessert. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Barley beancurd dessert is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Barley beancurd dessert is something which I have loved my whole life.
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). Chinese, especially Cantonese cuisine, has so many delicious sweet/dessert soup. Gingko nut, bean curd and barley dessert.
To get started with this recipe, we have to prepare a few ingredients. You can have barley beancurd dessert using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Barley beancurd dessert:
- Take 1 cups holland barley
- Take 75 grams beancurd for dessert
- Prepare 200 grams pre-boiled gingko nuts
- Get 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. This dessert can also be made simply with just the green beans and sweetened with rock sugar, or paired with a number of supporting Both the mung beans and barley are known to have a "cooling effect" to help the body clear excess "heat" in Chinese medicine. 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.
Steps 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.
This dessert can also be made simply with just the green beans and sweetened with rock sugar, or paired with a number of supporting Both the mung beans and barley are known to have a "cooling effect" to help the body clear excess "heat" in Chinese medicine. 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. Add gingko nuts and soaked beancurd sheets. Gingko barley tongsui (白果薏米腐竹糖水) is a very common sweet dessert (tong sui). But have you ever wonder why sometimes the beancurd sheet (fu chuk) will soften & almost melt in the soup but.
So that’s going to wrap this up for this special food barley beancurd dessert recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
