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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Black Bean Sauce Chicken ~ 黑豆酱鸡

  This is an easy peasy chicken dish to whip up in the kitchen which can pair well with plain white rice or plain congee.  Ingredients are not complicated and mostly available in the kitchen, but it's best to season the chicken first before stir frying them. Black Bean Sauce Chicken   ~   黑豆酱鸡 Ingredients 450 gm  chicken, cut into bite size (whole leg of chicken and breast) 2 tsp black bean sauce 4 pips of garlic, chopped 1 big onion cut into wedges 1 chilli, chopped 1 small Carrot, cut into slices Curry leaves Bit of sugar to taste Method Season the chicken with a pinch of salt. Saute the chopped garlic with the curry leaves and black bean sauce till fragrant. Add in the seasoned chicken, stir fry and sprinkle on some water if the dish is too dry. Simmer till chicken is cooked and tender. Add in the sliced carrot and onion wedges.  Fine tune to taste with a bit of sugar. Toss in the chopped chilli. Dish up to serve.