Barley, Ginkgo Nut & Beancurd Soup

These few days the weather had being very warm and hot, so it's best to drink more water, soup or even a bowl of cooling dessert. So this afternoon I am cooking my mum’s favourite dessert which is the “Barley, Ginkgo Nut & Bean Curd Soup, 白果,薏米和腐竹”. This is a very famous Cantonese Dessert which usually taken by pregnant lady and it’s said as to help the unborn baby to have a fairer skin.


It’s very easy to prepared but you must get hold of the correct bean curd sheet for this desserts instead of the hard type which is used for boiling soup.

Ingredients:
¼ Cup or 4 Tablespoons Of China Barley(中国薏米)
1 Packet Of Ginkgo Nut(白果)
½ Packet Of Dessert Bean Curd Sheet(腐竹)
Cane/Rock Sugar To Taste
1.5 Litre Of Water
Few Pieces Of Pandan Leaves, wash and tied into knot
1 Egg, lightly beaten

Methods:
1. Rinse Barley in several changes of water until water runs clear.
2. Place it in a roomy pan with water and pandan leaves, bring to boil and low the heat and simmer for about 15 minutes.
3. Meanwhile, wash the ginkgo nut and using a toothpick to gently push the germ out of the Ginkgo nuts that are bitter.
4. Next marinated the ginkgo nut with 1 tablespoon of castor sugar and set aside for later use.
5. Pour half packet of the bean curd sheets into a big bowl then rinse it with water to remove the oil and as well picked up those harden strips which is not easier cooked. Drained well and set aside.
6. When the barley water is done, removed the pandan leaves and add in the bean curd sheet and simmer on medium heat for about 20 minutes.
7. Next add in the rock sugar and ginkgo nuts then continue to simmer for about 10 – 15 minutes depending on how scattered you want the bean curd sheet to be.
8. Lastly, add in the beaten egg and stir until well combined then switch off the heat and served either warm or cold.

Notes: If you want to achieve those fine texture of bean curd sheet like soy bean bean milk type, you have to simmer for a long time.