Monday, October 25, 2010

Pearl Barley with Beancurd and Gingko Nut Dessert 白果腐竹惹米糖水

2 tbsp barley
2 pcs dried beancurd
20 gingko nuts - shells removed
2 tbsp rock sugar
2 pcs of pandan leaves - tied to a knot
1 pot of water

  1. Pound the beancurd sheet lightly and soak in water for 20 mins to soften it.  Drain and set aside.
  2. Boil a pot of water and add pandan leaves, barley and gingko nuts.  Boil on medium heat for 15 mins and continue to simmer on low heat for 45 mins.
  3. Add softened beancurd sheet and rock sugar and continue to boil for another 20 mins or more, until all ingredients are softened to your preference.
  4. Check sweetness and add more sugar if needed.  Remove the pandan leaves and serve it warm.