Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, barley beancurd dessert. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Barley beancurd dessert is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Barley beancurd dessert is something which I have loved my whole life.
A close-up shot of Chinese bean curd, ginkgo nuts, and barley sweet soup (腐竹白果薏米糖水). Chinese, especially Cantonese cuisine, has so many delicious sweet/dessert soup. These soups are usually easy to prepare and super healthy.
To begin with this particular recipe, we must prepare a few ingredients. You can cook barley beancurd dessert using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Barley beancurd dessert:
- Make ready 1 cups holland barley
- Get 75 grams beancurd for dessert
- Take 200 grams pre-boiled gingko nuts
- Prepare To taste rock sugar
- Make ready A few pcs pandan leaves, knotted
Cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Add gingko nuts and soaked beancurd sheets. Bean Curd Sheet / Fu Chok. Make sure it's the thin type specially made for desserts.
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.
Soaked and break into smaller pieces. 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. Be sure to buy the soft type of bean curd skin. Make sure you buy the soft type of beancurd skin to make this dessert. The other type, which is harder and oilier, is more suitable for making savoury Chinese.
So that is going to wrap this up for this special food barley beancurd dessert recipe. Thank you very 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 in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
