Go Back
–+ servings

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.
Print Recipe
Cook Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine Chinese
Servings 6 servings

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.