Barley, Gingko & Beancurd Skin Dessert

In chinese it is known as 白果意米腐竹糖水 and it is quite a mouthful to say the name of this dessert; this is what Mum used to cook for the family when I still had the luxury of staying with my parents.

Being a bride-to-be is not easy, being a vain bride-to-be takes even more effort. My plan is to take care of my skin inside out. I've been investing in regular facial sessions to pamper my skin, drinking bird's nest once in a while and another a cheaper way to nourish the skin is to cook this chinese sweet soup.

There are many versions to this. Some like hard boiled eggs in it, some like to taste chunky beancurd skin in the soup; I like mine creamy like soy milk with chewy barley and nutritious gingko.

The painful part of making this is preparing the gingko. Because mum used to cook this and not me, I now know for the first time what it means to 'remove the heart' of the gingko. After cracking the gingko shell (trying not to hammer my fingers), and soaking the gingkos in warm water to easy the removal of skin on the prized fruit, the next step is to use a toothpick pushing one tip to the another to push out the bud of the gingkos. It sounds easy but I had to grovel the toothpick inside the gingko in search of the bud and it took a long while to go through all the gingkos.

The results was very good. The beancurd skin melted into the soup and the barley was not mushy. Besides the gingko, it was pretty quick to prepare as well. So girls, you should really make some of this to pamper yourself!

20-25 Gingko nuts
1 packet of dried beancurd skin
50g holland barley (there are 2 kinds of barley and this is the one you need)
1.5l water
Rock sugar to taste

How to:
Rinse barley and gingko nuts and soak barley for 30mins. Rinse dried beancurd and soak till white in a separate bowl.

Put water in pot, add soaked beancurd skin and barley. Boil  in covered put for about 20mins on low fire, or until beancurd skin melts.

Add gingko and rock sugar to taste. Boil for another 15mins more and turn off fire. Serve warm or refrigerate and enjoy it cold.

Warm love,

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