Ginkgo Barley With Beancurd Sheet – a delicious recipe with pearl barley, ginkgo nut, Dessert, rock sugar Cane/, water, pandan leaves wash. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse barley in several changes of water until water runs clear. Set aside.
2
Bring about 1.8 litres of water to boil, low the heat and simmer for about 15 minutes together with the pandan leaves.
3
Meanwhile rinse the ginkgo nuts, drain well and using a toothpick to gently remove the germ out of the nuts which are bitter to taste.
4
Next marinated the ginkgo nuts with 1/2 tablespoon of castor sugar and set aside for later use.
5
Prepare some water in a big mixing bowl or pot, add in the lightly crashed beancurd sheet and soak it in water for about 10 minutes to remove the oil and discard those thick strips which does not soften as it will affect the texture of the dessert. Drained well and set aside.
6
When the barley begins to soften and the water turns cloudy in colour, removed pandan leaves and add in the bean curd sheet and ginkgo nuts. Continue to simmer on low heat for another 15 minutes.
7
Lastly add in the sugar to taste according to your preference.
8
Turn off the heat and quickly stir-in beaten egg till well combined. Serve either warm or cold.
36
kcal
Calories
3
g
Fat
3
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 tablespoon pearl barley Cup or 4 Of, 1 packet ginkgo nut, 1/2 packet bean curd sheet Of Dessert, rock sugar Cane/, To Taste, and more.
Yes, Ginkgo Barley With Beancurd Sheet falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
