Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, barley beancurd dessert. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
How to make a silky smooth barley bean curd dessert. 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.
Barley beancurd dessert is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Barley beancurd dessert is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. 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:
- Make ready holland barley
- Prepare beancurd for dessert
- Make ready pre-boiled gingko nuts
- Get rock sugar
- Prepare pcs pandan leaves, knotted
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. Make sure you buy the soft type of beancurd skin to make this dessert. The other type, which is harder and oilier, is more suitable for making savoury Chinese. I had almost forgotten about this dessert until I saw Fu Chok sold in the market.
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.
Other additions include beancurd sheets and quail eggs. Barley is researched to have the capabilities of reducing lower cholesterol levels. Chinese believed that the sweet soup will be good. Dessert Pasta with Fruit and Greek YogurtO. Chinese healthy dessert cooked with bean curd skin, ginkgo nuts, and barley.
So that’s going to wrap it up for this exceptional food barley beancurd dessert recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
