Saturday, May 26, 2012

Dessert: Barley, Gingko Nuts, Bean Curd Sheets and Eggs

Do you like this delicious high antioxidant and healthy dessert soup?  It is very easy to make.

What's in it...?
1. Barley (Soak, rinse and drain)
2. Gingko Nuts
3. Bean Curd Sheets
4. Eggs
5. Rock Sugar
6. Pandan Leaves or Pandan Leaves Extract (optional).  Pandan Leaves are not edible.  They are used to add a distinct aroma to the dessert soup.

Bring a pot of water and barley, gingko nuts, eggs (with shells) and pandan leaves or pandan leaves extract to the boil.  Reduce to low heat and cook until barley is soft.  Put in rock sugar and bean curd.  Stir until sugar dissolves and bean curd sheets are soft and cooked.  Don't overcook the bean curd sheets.

One more step (optional), if you want the soup to have stronger barley taste.. After the barley is cooked for 30 minutes, take some out from the pot.  Blend them and then put them back to the pot and cook again.  

This is a dessert soup for adults and kids.  Hope you like it:)

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