Step-by-Step Guide to Make Award-winning Barley beancurd dessert

Barley beancurd dessert. How to make a silky smooth barley bean curd dessert. A simple Chinese dessert sweetened with candied rock sugar and made with dried bean curd, pearl barley, and soft boiled eggs. Ginkgo Biloba is very nutritious and good for the body.

Barley beancurd dessert Once it start boiling again, turn to low heat. Partially cover the pot with lid. Don't cover entirely as it will spill.

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, barley beancurd dessert. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Barley beancurd dessert is one of the most favored of current trending meals on earth. It's simple, it's fast, it tastes yummy. It is enjoyed by millions every day. Barley beancurd dessert is something which I've loved my entire life. They are nice and they look wonderful.

How to make a silky smooth barley bean curd dessert. A simple Chinese dessert sweetened with candied rock sugar and made with dried bean curd, pearl barley, and soft boiled eggs. Ginkgo Biloba is very nutritious and good for the body.

To get started with this particular recipe, we must first prepare a few components. You can have barley beancurd dessert using 5 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Barley beancurd dessert:

{Take 1 cups of holland barley.
{Make ready 75 grams of beancurd for dessert.
{Get 200 grams of pre-boiled gingko nuts.
{Make ready To taste of rock sugar.
{Prepare A few of pcs pandan leaves, knotted.

Check the bean curd sheets for the consistency you like (big pieces or congee-like fine). 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. These soups are usually easy to prepare and super healthy.

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..

Gingko nut, bean curd and barley dessert. The Best Barley Dessert Recipes on Yummly Gently stir the soup with a spatula. Cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Because this dessert benefits our health and it's tasty.

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