Bean curd skin, barley and ginkgo dessert (腐竹薏米白果糖水)
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.
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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).
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..
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. 🙂