Barley beancurd 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. These soups are usually easy to prepare and super healthy.

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. Because this dessert benefits our health and it's tasty. You can have Barley beancurd dessert using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Barley beancurd dessert

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

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. Barley is considered to have cooling properties.

Barley beancurd dessert step by step

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..

Here's a traditional Chinese dessert, Dried Beancurd and Ginkgo Nuts Dessert, requested by my reader to translate Rinse the barley and the ginkgo nuts. The Best Pearled Barley Dessert Recipes on Yummly Here's my recipe for Beancurd Sheet, Barley and Gingko Dessert. The Best Barley Dessert Recipes on Yummly Hot Fudge Brownie Dessert, Ice Cream Sandwich Dessert, Strawberry Cheesecake Pretzel Dessert.