Skip to main content
logo
Food Advertising by

Sweetened Bean Curd Barley and Gingko Nuts




Barley - a grain that is packed full of fibre and minerals, which can help reduce cholesterol levels, may also help stablilise blood glucose levels which may benefit people with diabetes and consuming barley can also help in the reduction of gallstones. An ideal dessert on a hot afternoon and incidentally it's my late dad's favourite.



Recipe for sweetened Bean Curd Barley and Gingko Nuts

Ingredients :
  • 2 sheets Beancurd skin, about 100 gm
  • 2 oz Barley Pearls
  • 50 gm Gingko Nuts
  • 150 gm Rock Sugar
  • 5 pieces Pandan/Screwpine leaves - ( tie to a knot)
  • About 2.5 to 3 litres water
  • 1 whole egg or 1 egg white, lightly beaten - (Optional)
Method :
1. Use a pounder handle to break open the shell of the gingko nuts and remove the skin. Wash.
2. Rinse the barley pearls and put them in a pot together with the 3 litres of water. Boil on high heat for a while, and when it's boiling, switch on to medium heat.
3. Add in the gingko nuts, rock sugar together with the screwpine leaves. Simmer till the barley is soft.
4. Lightly rinse the beancurd sheets and gently break them up to big pieces.
5. Add the beancurd sheets into the barley, test for sweetness, turn off the heat and add in the lightly beaten egg/egg white, stirring a little.
6. Can be served hot or cold.
Note :
1. Get the Beancurd sheets that are for making 'tong sui', as there are a few types of beancurd sheets for various cooking purposes in the market.
2. The skin of the Gingko nuts will peel off very easily if they have been kept in the freezer.
Page copy protected against web site content infringement by Copyscape

Comments

  1. for 'Sweetened Bean Curd Barley and Gingko Nuts' dessert, I wolu like to know the number of persons the receipe is serving. Can you reply me by email? My email address id [email protected] Thank you so much.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Coconut Lemon Muffins ~ 椰子柠檬玛芬

These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container.






Coconut Lemon Muffins  ~椰子柠檬玛芬 
Ingredients
210 gm plain flour80 gm caster sugar1 cup plain yoghurt1 'L' egg1/3 cup vegetable oil1 tsp baking powder3/4 tsp bicarbonate of soda1/4 tsp salt1 Tbsp lime juice25 gm dessicated coconutRaw sugar to sprinkle on top (optional)Method Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar.Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened.Fold in the dessicated coconut.Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar.Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean.Serve warm or cool to room  temperature.Yield :  10 muffins.

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Chicken Floss Swiss Roll ~ 鸡肉松蛋糕卷

This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day.






Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷

Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

Line a 10 x 10 inch square pan with parchment paper.Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as th…