Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a tasty dish, barley beancurd dessert. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Barley beancurd dessert is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Barley beancurd dessert is something that I’ve loved my entire life. They are nice and they look wonderful.

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.

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

The ingredients needed to make Barley beancurd dessert:

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

Add gingko nuts and soaked beancurd sheets. This healthy naturally fat-free low-calorie green (mung) bean dessert soup is both easy and inexpensive to make. Both the mung beans and barley are known to have a "cooling effect" to help the body clear excess "heat" in Chinese medicine. Bean Curd Sheet / Fu Chok.

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.

Make sure it's the thin type specially made for desserts. Soaked and break into smaller pieces. Barley is researched to have the capabilities of reducing lower cholesterol levels. Chinese believed that the sweet soup will be good. But for most, fu chuk yi mai is a dessert made by mum and is love… Easy recipe for ginkgo barley dessert, commonly known as fu chok.

So that is going to wrap this up with this instant food barley beancurd dessert recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!