Easiest Way to Make Award-winning Barley beancurd dessert

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, barley beancurd dessert. One of my favorites. For mine, I am going to 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. 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.

Barley beancurd dessert is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Barley beancurd dessert is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have barley beancurd dessert using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Barley beancurd dessert:

1. Get holland barley
2. Make ready beancurd for dessert
3. Make ready pre-boiled gingko nuts
4. Prepare rock sugar
5. Prepare pcs pandan leaves, knotted

Check the bean curd sheets for the consistency you like (big pieces or congee-like fine). 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. Gently stir the soup with a spatula.

Steps to make Barley beancurd dessert:

1. 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.
2. 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.
3. 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.
4. 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.
5. Add gingko nuts and boil for another 10 minutes. Add rock sugars to taste.
6. Done! Can be served cold or warm. I like mine cold.

Most Cantonese believed that having dessert soup daily helps to rejuvenate skin and promote better complexion. Gently stir the soup with a spatula. Cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. This dessert can also be made simply with just the green beans and sweetened with rock sugar, or paired with a number of supporting Both the mung beans and barley are known to have a "cooling effect" to help the body clear excess "heat" in Chinese medicine. Bean Curd Sheet / Fu Chok.

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