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!
- Prep time
- 1 hr
- Cook time
- 1 hr 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
Preparing Ingredients:
- 2
Have ready all ingredients needed to cook the dessert.
- 3
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.
- 4
Prepare the pearl barley. Wash and drain well the pearl barley.
- 5
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.
- 6
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.
- 7
Prepare pandan leaves. Wash and tie pandan leaves into a knot.
- 8
Cooking Gingko Barley Beancurd Dessert:
- 9
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.
- 10
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.
- 11
Add in sugar and mix well. Bring to a boil again and off the heat. And we are done!
- 12
This Gingko Barley Beancurd dessert is ready to be served hot, at room temperature or chilled. So Enjoy!