Ginkgo Barley
This is a Chinese dessert and comes highly recommended. Some of the ingredients I will have to research as far as availability here, but it does sound good.
Ingredients
- 3 sheets soft beancurd skin, see Step 1
- 100 grams gingko nuts, see Step 2
- 100 grams barley
- 8 1/2 cups water
- 4 pandan leaves, tied into a knot
- 80 grams rock sugar, asjust to preference
- 2 egg whites
- hard boiled quail eggs, optional, amount is up to you
Instructions
- Note from my friend, "There are 3 types of beancurd sheets. Got to be careful when getting the right kind, the one for dessert soup [is the one you need]. Otherwise it'll turn out very different and disappointing."
- Note from my friend, "For the ginkgo nuts, remember to remove the center core which is bitter."
- Soak the 3 sheets soft beancurd skin in water until soft.
- Wash and drain 100g barley then add to a pot with 8 1/2 cups boiling water. Add the 4 pandan leaves (tied into a knot) and the rock sugar (adjust to preference).
- Boil for 25-30 minutes until barley becomes soft, and remove pandan leaves.
- Tear soaked beancurd skin into small pieces and add to pot.
- Add 100g gingko nuts (shelled and seeds removed) and stir in 2 egg whites, and the quail eggs if using.
- Simmer for 15 minutes, stirring. Serve hot or chilled to preference.
Notes
This probably low cost, I have to source some of the ingredients first to verify costs.
Shortcut: Hard Boiled Quail Eggs.
Recipe courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.
United States.
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