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Half an Hour to Cooking Extraordinary Barley beancurd dessert

Wishing to eat Barley beancurd dessert a luxurious restaurant's, but for a few causes are not able to go to restaurants. This page gonna help you with useful procedures on cooking a Barley beancurd dessert like a famous chef made.

Barley beancurd dessert

We hope you got insight from reading it, now let's go back to barley beancurd dessert recipe. You can cook barley beancurd dessert using 5 ingredients and 6 steps. Here is how you achieve it.

To prepare an unforgettable Barley beancurd dessert, here are the components required:

  1. Use 1 cups of holland barley.
  2. You need 75 grams of beancurd for dessert.
  3. Take 200 grams of pre-boiled gingko nuts.
  4. You need To taste of rock sugar.
  5. Take A few of pcs pandan leaves, knotted.

After readying the ingridients, next you are ready to cook your appetizing Barley beancurd dessert by following the instructions on this section:

  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..

Make sure it's the thin type specially made for desserts. Soaked and break into smaller pieces. 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. Barley is researched to have the capabilities of reducing lower cholesterol levels.

Recipe : Barley beancurd dessert

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