Barley beancurd dessert. Ginkgo Barley (白果薏米腐竹糖水) is one of my favourite Chinese desserts of all time. Also known as fu chok (foo chuk), this dessert tastes light, refreshing and nourishing. It is also really easy to make.
This is one of my favourite desserts. I have been consuming this barley dessert ever since I was a child. This barley dessert soup is very effective to reduce body heat.
Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, barley beancurd dessert. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
Barley beancurd dessert is one of the most well liked of recent trending foods in the world. It's appreciated by millions every day. It's simple, it is fast, it tastes yummy. Barley beancurd dessert is something which I've loved my entire life. They're nice and they look fantastic.
Ginkgo Barley (白果薏米腐竹糖水) is one of my favourite Chinese desserts of all time. Also known as fu chok (foo chuk), this dessert tastes light, refreshing and nourishing. It is also really easy to make.
To get started with this particular recipe, we must prepare a few ingredients. You can have barley beancurd dessert using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Barley beancurd dessert:
- {Get 1 cups of holland barley.
- {Take 75 grams of beancurd for dessert.
- {Get 200 grams of pre-boiled gingko nuts.
- {Take To taste of rock sugar.
- {Make ready A few of pcs pandan leaves, knotted.
Boil together water and pearl barley in a soup pot. 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.
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..
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. Crack in big chunk of pieces. From highly popular red bean soup "红豆汤" to Peanut Paste "花生糊", to Glutinous rice ball in ginger tea "姜茶汤圆", are just some of the family favourites we can find in most of our households.
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