Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, barley beancurd dessert. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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 well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Barley beancurd dessert is something which I have loved my entire life.
To begin with this recipe, we have to 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:
- Prepare 1 cups holland barley
- Get 75 grams beancurd for dessert
- Prepare 200 grams pre-boiled gingko nuts
- Get To taste rock sugar
- Prepare A few pcs pandan leaves, knotted
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. Other additions include beancurd sheets and quail eggs. The barley may or may not be eaten as the soup is what matters.
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.
Barley is considered to have cooling properties. I had almost forgotten about this dessert until I saw Fu Chok sold in the market. This classic Chinese dessert is known as Fu Chuk Yi Mai Pak Koh Tong Sui (腐竹薏米白果糖水) in the Cantonese dialect which translates to Barley, Bean Curd and Gingko Nut Dessert Soup. The word "Fu" means "having prosperity or being prosperous"..bean curd skin, gingko nuts, and barley. suitable for concepts like food and beverage, sweets and desserts, health and nutrition. favorite chinese dessert , delicious bean , coconut and herb in syrup. Chinese walnut filled muffin being held by a set of prongs.
So that is going to wrap it up with this special food barley beancurd dessert recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
