Bean curd skin, barley and ginkgo dessert (腐竹薏米白果糖水)
September 8th, 2008 by WeryNice Editor - Register for printable Version
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(2 votes, average: 5 out of 5)
(2 votes, average: 5 out of 5)Ingredients (Serve 6)
- 1/3 cup barley
- 1/2 packet bean curd skin (三边腐竹)
- 5-8 red dates
- 6 bowls water
- 30-40 ginkgo nuts or 1 can of ginkgo nuts
- Sugar to taste
- 2 or 3 pandan leaves
- 1 egg (optional)
Method
- Prepare the ginkgo nuts as given in prepare ginko
- Crush (using hands) the bean curd skin into very tiny pieces when it is dry and crispy. The pieces should be very small, about 1-2 mm size.
- Wash the barley and red dates. Put in a pot with water and boil for 1 hour.
- Add in sugar to taste (or the sugar solution used to prepare the ginkgo nuts).
- Add in the crushed bean curd skin and boil for 3-5 minutes. Put in pandan leaves and boil for another minute, off flame.
- Optional, you may beat an egg in a bowl. Just before turning off the flame, pour the egg in slowly and stirring slowly at the same time. Pouring slowly and stirring slowly prevent the egg from cooking into lumps.
- Serve into bowl, and add in the ginkgo.
This entry was posted on Monday, September 8th, 2008 at 6:48 pm and is filed under Desserts, Recipes, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
September 9th, 2008 at 12:44 am
You can also use rock sugar instead. I would prefer to boil all (egg added when is ready to be served). And I don’t crush my bean curd skin because I let it boil until soft (since I’m using a slow cooker).
January 25th, 2009 at 12:40 pm
when i cook this dessert, i blend the bean curd after cooking them for about half an hour, then it taste like soya milk, add them to soften barley, it taste great..
January 28th, 2009 at 1:46 pm
Tiong Baru Market (in Singapore) has a drink stall “guan huat” makes very nice bean curd barley drink. I suspect they blend it too because it is almost like soya bean milk.