Hello, I’m Kate. Today, we’re going to make barley beancurd dessert recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Barley beancurd dessert Recipe
Barley beancurd dessert is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Barley beancurd dessert is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook barley beancurd dessert using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Barley beancurd dessert:
- Prepare 1 cups holland barley
- Take 75 grams beancurd for dessert
- Get 200 grams pre-boiled gingko nuts
- Prepare To taste rock sugar
- Make ready A few pcs pandan leaves, knotted
Steps to make Barley beancurd dessert:
- 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.
- 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.
- 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.
- 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.
- Add gingko nuts and boil for another 10 minutes. Add rock sugars to taste.
- Done! Can be served cold or warm. I like mine cold.
So that is going to wrap it up with this special dish barley beancurd dessert recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
