Ingredient-Barley
Ingredient-beancurd sheet
Ingredient-Ginkgo nuts
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.
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.
A bowl of yummy dessert!
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.
Happy Cooking !!
yummy! I'm going to pester my mum for this.
ReplyDeleteEvery 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!
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. :)
ReplyDeleteFrom where I come from, the more the melted the better :)
ReplyDeleteI didn't know the seed has to be removed, now I know. We usually just dump in after peeling
Thanks.
very innovative dish
ReplyDeleteThis is soooooo interesting and healthy Sonia! U must make this for me when I visit U one day! :D
ReplyDeleteThanks for wishing my son on his birthday today ;)
很赞喔,我喜欢这个:)
ReplyDeleteA very nutritious dessert soup. Save one for me please :)
ReplyDeleteI love it with some ice cubes.....yumm
ReplyDeleteWow, that looks superb !!!
ReplyDeleteThis looks really interesting but don’t think I will ever find the ingredients here. Diane
ReplyDeleteI prefer to have the soup with bits of bean curd sheet, lots of gingko nuts and savor them warm. Delish!
ReplyDeleteI 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. :)
ReplyDeleteThis looks wonderful, but the ingredients can be very hard to find here. I hope you are having a great day. Blessings...Mary
ReplyDeleteWow the soup looks very yummy.Never heard of that nuts and also the beancurd sheet.Its very innovative.
ReplyDeleteWe 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.
ReplyDeleteIt 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 :)
ReplyDeleteI like this, but i don't quite like to eat Ginkgo nuts...
ReplyDeleteVery healthy and delicious drink. My sons love this tong sui:)
ReplyDeleteThanks 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?
ReplyDeleteThis 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.
ReplyDeletelooks great and amazing pictures great job
ReplyDeleteLove 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!
ReplyDeleteThis is so nourishing even by the looks of it.
ReplyDeletemasuk list jugak ni.Jika Cm masak menu begini my hubby orang paling gembira .Pasti nak cuba ni.Thanks Sonia.
ReplyDeleteThese look like pistachio nuts??? Interesting dessert.Nice clicks too.
ReplyDeleteThis is my very favourite Sonia. Must make some this weekend as it is getting very hot here.
ReplyDeleteIt's really a bowl of nutritious goodness!
ReplyDeletethis is a great dessert for hot weather!
ReplyDeletei like this! :D
ReplyDeleteI would love to try this...I can find everything but the pandan and the nuts.
ReplyDeleteSonia...truly a bowl of treasure...love that beancurd :)
ReplyDeleteI love this dessert, especially suitable for hot weather. Yummy!
ReplyDeleteI haven't had this dessert for ages and do so like it when cold. Very healthy as well.
ReplyDeleteI 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!
ReplyDeleteThis is one of my fave tong sui!!!
ReplyDeleteWow, I love how clear the broth is! Looks like a lot of work - I'm sure it was totally worth it.
ReplyDeleteInteresting recipe....Addition of barley and rock sugar makes it healthy too..
ReplyDeleteNice and soothing dessert for warm and humid weather...
ReplyDeleteSonia, I am passing on 2 more awards to you (at my blog). Thanks for giving me lots of cooking inspirations.
好有营养又滋润的糖水。我想要一大碗，还有吗？
ReplyDeleteBecause 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)
ReplyDeleteLove these photos, Sonia! Nicely done!
ReplyDeleteHi - I love this post. I posted a link to this entry in my new blog. I hope you don't mind. It was related to my latest blog entry. Please visit my blog and leave a comment.
ReplyDeletehttp://mindandbeauty.blogspot.com/
Hi Sonia! Thank you so much for the recipe. I have tried it out and my family loves it so much. I'm from Indonesia by the way, and never knew beancurd can be used for dessert too :D
ReplyDeleteI posted the picture on my blog, I'd be glad if you can drop by :)
http://raf-selinda.blogspot.com/2014/05/barley-and-beancurd-dessert-with-ginkgo.html