Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, barley beancurd dessert. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Barley beancurd dessert is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Barley beancurd dessert is something that I’ve loved my entire life.
How to make a silky smooth barley bean curd dessert. Beancurd skin ginkgo nut barley dessert is a popular dessert among Asian, it is a light and nutritious dessert with a rich soy milk taste. A close-up shot of Chinese bean curd, ginkgo nuts, and barley sweet soup (腐竹白果薏米糖水). Chinese, especially Cantonese cuisine, has so many delicious sweet/dessert soup.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have barley beancurd dessert using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Barley beancurd dessert:
- Take 1 cups holland barley
- Prepare 75 grams beancurd for dessert
- Make ready 200 grams pre-boiled gingko nuts
- Get To taste rock sugar
- Get A few pcs pandan leaves, knotted
Because this dessert benefits our health and it's tasty. Most Cantonese believed that having dessert soup daily helps to rejuvenate skin and promote better complexion. Add gingko nuts and soaked beancurd sheets. Gently stir the soup with a spatula.
Steps to make Barley beancurd dessert:
- Wash clean holland barley. There are 2 different type of barley that can be easily found in singapore. Chinese barley has cooling properties, but the taste is a bit funny. Holland barley tastes nicer, suitable for dessert but some says it can cause phlegm. I use holland barley for this dessert as i like the taste more.
- Smash the beancurd sheet to smaller pieces. Pls make sure you use the one for dessert. There is other type of beancurd sheet for soup too but it is more oily and the texture is different.
- Now the gingko nuts. I bought the pre-boiled gingko nuts. Some says that we need to remove the core to avoid any bitter taste in this dessert.
- Prepare 3L of water, cook barley and beancurd together. Add pandan leaves. I use pressure cooker so it takes me like 5 mins and all are tender already. Beancurd will be very soft like porridge consistency. Some people doesn’t like porridge consistency so you can cook the beancurd later on. If you use normal pot/pan, it probably takes 30 minutes to cook the barley till tender.
- Add gingko nuts and boil for another 10 minutes. Add rock sugars to taste.
- Done! Can be served cold or warm. I like mine cold.
Add gingko nuts and soaked beancurd sheets. Gently stir the soup with a spatula. Cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Ginkgo Barley with Dried Beancurd Skin Dessert 白果薏米腐竹糖水 This is one of my favourite Chinese desserts of all time. Be sure to buy the soft type of bean curd skin.
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