Barley beancurd dessert
Barley beancurd dessert

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, barley beancurd dessert. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Barley beancurd dessert is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Barley beancurd dessert is something that I’ve loved my entire life. They’re fine and they look wonderful.

Let's prepare this classic Chinese bean curd, ginkgo nuts, and barley dessert in your home. This soup is healthy, yummy, vegan-friendly, and gluten-free. A close-up shot of Chinese bean curd, ginkgo nuts, and barley sweet soup (腐竹白果薏米糖水). Get this recipe on the next page >> Ginkgo Barley (白果薏米腐竹糖水) is one of my favourite Chinese desserts of all time.

To get started with this recipe, we must prepare a few components. 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:
  1. Get 1 cups holland barley
  2. Prepare 75 grams beancurd for dessert
  3. Get 200 grams pre-boiled gingko nuts
  4. Take To taste rock sugar
  5. Make ready A few pcs pandan leaves, knotted

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). It's really easy to cook at home and I believe many don't need a recipe. But have you ever wonder why sometimes the beancurd sheet (fu chuk) will soften & almost melt in the soup but some just stay in whole pieces.

Instructions 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 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.
  3. 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.
  4. 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.
  5. Add gingko nuts and boil for another 10 minutes. Add rock sugars to taste.
  6. Done! Can be served cold or warm. I like mine cold.

It's really easy to cook at home and I believe many don't need a recipe. But have you ever wonder why sometimes the beancurd sheet (fu chuk) will soften & almost melt in the soup but some just stay in whole pieces. Yes, there's many different How to Cook Ginkgo Barley With Bean Curd Sheet Dessert This is one of my favorite Chinese desserts of all time. It taste light, refreshing and nourishing.. Also known as tofu skin, yuba, bean curd skin, bean curd sheet or bean curd robes.

So that’s going to wrap this up with this exceptional food barley beancurd dessert recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!