Gingko Nut Barley

腐竹白果薏米糖水

 

This dessert is very nutritious - gingko nuts improve memory, pearl barley reduces the body "heatiness" and soya bean skin/sheets rich in plant proteins. 

Ingredients:

150g pearl barley - buy the Holland barley, NOT the Chinese barley (which is usually used for cooking soup).  Refer to pix below : Holland pearl barley (top) vs Chinese barley (bottom). Note: The pearls look small but they will triple in size after cooking. So adjust the quantity accordingly. 

100g gingko nuts (see my post here on how to prepare these nuts ahead, or buy vacuum packed fresh nuts)

2 litres water (add more if you like to have proportionately more soup than beans) 

2 to 3 sheets of dried beancurd skin (腐竹) - buy the dried ones used for dessert

or

3 to 4 pieces of fresh beancurd skin - usually sold in wet market stalls which sell vegetarian/vegan groceries and ingredients. I like to use this type of beancurd skin. Refer to pix below:

70g rock sugar 

3-4 blades of pandan leaves (optional)

Method

1. Wash and rinse the pearl barley.

2. Put the pearl barley, gingko nuts, soya bean skin/sheets and water into a deep pot and soak for one hour.

3. Bring the pot to a boil, then reduce heat to low and simmer for one hour or until the barley and nuts are tender. Keep the lid for the pot open with a small vent opening to prevent the water from bubbling over. 

Note: To save on gas bill, bring the pot to a boil and simmer for 10 minutes, off the heat, use a towel to cover the pot for half hour. Repeat this for two times.

4. Once done, stir to break down the beancurd skin. Add pandan leaves and rock sugar, bring to a boil again, then remove from heat. Stir until the sugar dissolves. Discard pandan leaves.

5. Serve warm or chill in fridge for 2-3 days and serve cold.