Barley beancurd 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. How to make a silky smooth barley bean curd dessert. Add the bean curd sheet into the pot.
Don't cover entirely as it will spill. 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).
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, barley beancurd dessert. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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. How to make a silky smooth barley bean curd dessert. Add the bean curd sheet into the pot.
Barley beancurd dessert is one of the most favored of current trending meals on earth. It's appreciated by millions every day. It is simple, it is quick, it tastes delicious. Barley beancurd dessert is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook barley beancurd dessert using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Barley beancurd dessert:
- {Prepare 1 cups of holland barley.
- {Make ready 75 grams of beancurd for dessert.
- {Get 200 grams of pre-boiled gingko nuts.
- {Take To taste of rock sugar.
- {Get A few of pcs pandan leaves, knotted.
Chinese, especially Cantonese cuisine, has so many delicious sweet/dessert soup. These soups are usually easy to prepare and super healthy. The Best Barley Dessert Recipes on Yummly Taro Balls Dessert With Mung Bean And Barley, Dried Beancurd And Ginkgo Nuts Dessert (白果腐竹雞蛋薏米糖水).
Instructions 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. Add gingko nuts and soaked beancurd sheets. 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. A traditional Chinese dessert or 'soothing' tonic made with beancurd sheets.
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