Skip to main content

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 serene-fong@hotmail.com. 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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.