Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Barley beancurd dessert. one of my favorites food. This time, I am going to make it a little bit unique. This will be really deliciou

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).

Gingko nut, bean curd and barley dessert. Because this dessert benefits our health and its tasty. Most Cantonese believed that having dessert soup daily helps to rejuvenate skin and promote better complexion.

The Ingredients need to make Barley beancurd dessert:

1. Prepare 1 cups of holland barley
2. It’s 75 grams of beancurd for dessert
3. Prepare 200 grams of pre-boiled gingko nuts
4. Prepare To taste of rock sugar
5. It’s A few of pcs pandan leaves, knotted

This is the most tedious part. Add gingko nuts and soaked beancurd sheet Gently stir the soup with a spatula. Cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot.

Step to make Barley beancurd dessert:

1. 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.
2. Smash the beancurd sheet to smaller piece 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.
3. Now the gingko nut I bought the pre-boiled gingko nut Some says that we need to remove the core to avoid any bitter taste in this dessert.
4. Prepare 3L of water, cook barley and beancurd together. Add pandan leave 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.
5. Add gingko nuts and boil for another 10 minute Add rock sugars to taste.
6. 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. Bean Curd Sheet / Fu Chok. Make sure its the thin type specially made for dessert Soaked and break into smaller piece 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.

So that’s going to wrap it up with this exceptional food Barley beancurd dessert. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!