Barley beancurd dessert
Barley beancurd dessert

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, barley beancurd dessert. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Barley beancurd dessert is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Barley beancurd dessert is something which I have loved my entire life. They are nice 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).

To begin with this particular recipe, we have to prepare a few components. You can have barley beancurd dessert using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Barley beancurd dessert:
  1. Take 1 cups holland barley
  2. Get 75 grams beancurd for dessert
  3. Take 200 grams pre-boiled gingko nuts
  4. Make ready To taste rock sugar
  5. Get A few pcs pandan leaves, knotted

Crack in big chunk of pieces. 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.

Yes, there's many different Soak sweet bean curd sheets in a bowl of clean water until soft, drain and cut into big pieces. Clean the barley and pandan leaves. In a big pot, put water, barley and pandan leaves. Bring to boil and once it boils, let it simmer until the barleys are soft. The timing will depends on the type of barleys.

So that is going to wrap it up for this exceptional food barley beancurd dessert recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!