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. For mine, I will make it a bit tasty. This will be really delicious.
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.
Barley beancurd dessert is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Barley beancurd dessert is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook barley beancurd dessert using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Barley beancurd dessert:
- Make ready holland barley
- Take beancurd for dessert
- Make ready pre-boiled gingko nuts
- Get rock sugar
- Prepare pcs pandan leaves, knotted
This dessert can also be made simply with just the green beans and sweetened with rock sugar, or paired with a number of supporting Both the mung beans and barley are known to have a "cooling effect" to help the body clear excess "heat" in Chinese medicine. Bean Curd Sheet / Fu Chok. Make sure it's the thin type specially made for desserts. Soaked and break into smaller pieces.
Instructions 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.
Ginkgo Barley with Yuba (Chinese Dessert) 腐竹白果薏米 Though this Chinese dessert seems quite common but not everyone manage to make Sweet Barley and Ginkgo Nut Soup, a traditional Chinese dessert sweetened with candied winter melon. Gingko barley tongsui (白果薏米腐竹糖水) is a very common sweet dessert (tong sui). But have you ever wonder why sometimes the beancurd sheet (fu chuk) will soften & almost melt in the soup but. Barley is researched to have the capabilities of reducing lower cholesterol levels.
So that is going to wrap this up for this special food barley beancurd dessert recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
