Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, barley beancurd dessert. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Barley beancurd dessert is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Barley beancurd dessert is something which I’ve loved my entire life.

How to make a silky smooth barley bean curd dessert. Beancurd skin ginkgo nut barley dessert is a popular dessert among Asian, it is a light and nutritious dessert with a rich soy milk taste. I've been making this dessert at home for my family. Here's my recipe for Beancurd Sheet, Barley and Gingko Dessert.

To begin with this particular recipe, we have to first prepare a few components. You can cook barley beancurd dessert using 5 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Barley beancurd dessert:

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

Gingko nut, bean curd and barley dessert. I bought the vacuum packed type. This is the most tedious part. Add gingko nuts and soaked beancurd sheets.

Steps to make Barley beancurd dessert:

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.

This is the most tedious part. Add gingko nuts and soaked beancurd sheets. 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. Gently stir the soup with a spatula. Cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot.

So that is going to wrap it up for this special food barley beancurd dessert recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!