Wednesday, December 8, 2010

Barley and beancurd dessert with Ginkgo白果腐竹薏米汤

This is our all time favourite dessert, a simple Chinese style of dessert which is full of nutritious.

Barley and beancurd dessert with Ginkgo




Ingredient-Barley

Barley  beancurd dessert with Ginkgo


Ingredient-beancurd sheet

Barley  beancurd dessert with Ginkgo


Ingredient-Ginkgo nuts

Barley  beancurd dessert with Ginkgo


How to remove shell from Ginkgo seeds-knock the nuts with a hammer or a nutcracker until there is a small crack, peel the shell and skin off.

Barley  beancurd dessert with Ginkgo


Also use a toothpick to remove the tiny seed inside otherwise it will taste a little bit bitter. My daughter is good in removing this.

Barley and beancurd dessert with Ginkgo

A bowl of yummy dessert!


Barley and beancurd dessert with Ginkgo


Barley and beancurd dessert with Ginkgo白果腐竹薏米汤
(source: originated by Sonia aka Nasi Lemak Lover)

100g Barley, washed and cleaned
100g Ginkgo nuts, remove shell and skin

1pc Beancurd sheet (a special type that suitable for this dessert, easy to turn soft) , wash and soak for 5mins, cut into small pieces

130g rock sugar or to taste
3pcs pandan leaves (screwpine leaves)
2000ml water

Method
1. Add barley, screwpine leaves and water into a large pot and bring to boil. Once water is boiled, cover and change to low flame and continue to boil for 30mins.
2. Put in Ginkgo nuts, continue to boil for another 30mins.
3. Add rock sugar and adjust according to your taste.
4. Add in beancurd sheet at the end ( 5mins before this dessert is done) or beancurd is broken. If you are using the normal type of beancurd sheet, add in 30mins before this dessert is done.
5. Can be served hot or cold.

* I prefer the beancurd sheet not totally dissolved in the soup, some people prefer it totally dissolved.

Barley and beancurd dessert with Ginkgo

Happy Cooking !!

43 comments:

tracieMoo said...

yummy! I'm going to pester my mum for this.
Every time she makes it everyone will be sitting around the table waiting. Some prefer the beancurd sheets like yours, but I like the ones that will melt :)
nevertheless, I'm sure they both would taste really good with lots of ginkgo nuts!

Belly Good Cooking said...

Didn't know the recipe was so easy!! Will go and get the ingredients and make it. A very cooling and soothing dessert, very good for my family. :)

wendyywy @ Table for 2..... or more said...

From where I come from, the more the melted the better :)
I didn't know the seed has to be removed, now I know. We usually just dump in after peeling
Thanks.

Subhashini said...

very innovative dish

♥LOVE2COOK♥ said...

This is soooooo interesting and healthy Sonia! U must make this for me when I visit U one day! :D

Thanks for wishing my son on his birthday today ;)

鲸鱼蓝蓝蓝 said...

很赞喔,我喜欢这个:)

Anncoo said...

A very nutritious dessert soup. Save one for me please :)

Pete said...

I love it with some ice cubes.....yumm

divya said...

Wow, that looks superb !!!

Food, Fun and Life in the Charente said...

This looks really interesting but don’t think I will ever find the ingredients here. Diane

Angie Tee said...

I prefer to have the soup with bits of bean curd sheet, lots of gingko nuts and savor them warm. Delish!

Honey Bee Sweets said...

I made this before but it was quite awhile back. I remembered I had to hunt down the special bean curd sheets for this. Btw, I believe I used soy milk as the base soup and it is very delicious, you should try it. :)

Mary said...

This looks wonderful, but the ingredients can be very hard to find here. I hope you are having a great day. Blessings...Mary

VineelaSiva said...

Wow the soup looks very yummy.Never heard of that nuts and also the beancurd sheet.Its very innovative.

CCD said...

We would add eggs into it in such a manner like egg drop soup. The stringy bits of eggs blends well into the soup and makes it richer I suppose! Love your blog.

ICook4Fun said...

It has been a long time since I had this tong sui. People plant a lot of ginko trees here but the mat salleh is not keen of eating it. You can see the nuts scatters all over the place. For me I am just too lazy to remove the shells and the skin :)

Somewhere in Singapore said...

I like this, but i don't quite like to eat Ginkgo nuts...

Jeannie said...

Very healthy and delicious drink. My sons love this tong sui:)

DG said...

Thanks Sonia! I would like to have a bowl please :) Will it be the same in taste if we buy the ready packet of gingko nuts?

Cheah said...

This is my all time favourite too. An easy way to remove the skin from the gingko nuts is to freeze them, and when you crack open the shell, the skin will come off easily. Stumbled upon this by accident! I too prefer to chew the beancurd skin, not totally melted.

Chow and Chatter said...

looks great and amazing pictures great job

Quay Po Cooks said...

Love this sweet soup. I just made it a few weeks ago and added quails eggs. Oh, please go to my blog to claim your Stylish Blogger Award. It was given to me by another fantastic blogger, Elisabeth and one of the rules is to pass on to other bloggers whom I think are fantastic and you are one of them in my list. Thanks again for sharing with us all the wonderful stories and recipes. HUGS!

tigerfish said...

This is so nourishing even by the looks of it.

cikmanggis said...

masuk list jugak ni.Jika Cm masak menu begini my hubby orang paling gembira .Pasti nak cuba ni.Thanks Sonia.

simply.food said...

These look like pistachio nuts??? Interesting dessert.Nice clicks too.

3 hungry tummies said...

This is my very favourite Sonia. Must make some this weekend as it is getting very hot here.

Little Corner of Mine said...

It's really a bowl of nutritious goodness!

Jess @ Bakericious said...

this is a great dessert for hot weather!

WyYv said...

i like this! :D

Bo said...

I would love to try this...I can find everything but the pandan and the nuts.

Elin said...

Sonia...truly a bowl of treasure...love that beancurd :)

Min said...

I love this dessert, especially suitable for hot weather. Yummy!

Jo said...

I haven't had this dessert for ages and do so like it when cold. Very healthy as well.

daphne said...

I love this cold or hot. It's a versatile dessert and great for our bodies. Thank you for reminding me to make this sometime again!

Pei-Lin@Dodol and Mochi said...

This is one of my fave tong sui!!!

Sook said...

Wow, I love how clear the broth is! Looks like a lot of work - I'm sure it was totally worth it.

Gulmohar said...

Interesting recipe....Addition of barley and rock sugar makes it healthy too..

vincent said...

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Zoe said...

Nice and soothing dessert for warm and humid weather...

Sonia, I am passing on 2 more awards to you (at my blog). Thanks for giving me lots of cooking inspirations.

cherry potato said...

好有营养又滋润的糖水。我想要一大碗,还有吗?

Meldylocks and Her Three Bears said...

Because of your post, I made this last night! But do you know how to choose beancurd sheets which can totally dissolve in the soup? (I prefer it dissolved :D) Eversince I started making this, I've never come accross any which can... I would ask the seller each time I buy the sheets, whom would always tell me "yes" but all I get are disappointments one after another...(I usually put them in the beginning--all ingrediants dumped in and boiled for 3 0r 4hrs in my slow cooker)

Colin Woon said...

Love these photos, Sonia! Nicely done!

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