Beancurd Barley Sweet Soup 腐竹薏米糖水

I have been really busy the last two weeks.  Didn't have any chance to turn on the computer, at least to say blogging.

This was a throwback that I did last week when my mom was still staying with me.

I always love having Beancurd Barley Sweet Soup 腐竹薏米糖水.  

Unfortunately, my kids don't like ginkgo nuts and thus this dessert is a rare find in my household.  Since this time round, the ginkgo nut was prepared by my mom, I used her as an excuse and the kids find it hard to turn down her effort.

It was so long ago that I cook this until I had forgotten how to cook it.  Yes, I like my bean curd sheet to be totally dissolved in.  Unfortunately, the last time I prepared this, the beancurd sheet was very much intact.

I realized that I need to soak the bean curd skin until it has softened before putting it into the pot of water and also needed to boil it much longer than usual.

Totally enjoyed this cold and it is great with such hot and humid weather.   

Note to self: Need to soak the beancurd sheet until soften before cooking to ensure it is totally dissolved.

What you need:

1 pkt of beancurd sheet (meant for cooking sweet soup)

100g barley

200g ginkgo nut

2 slab sugar (adjust to taste)

2.5l water or more

Method:

Rinsed and soaked the beancurd sheet until softened.  Cut into small pieces.

Cracked ginkgo nuts and soak them in hot water.  Peel off the skin and remove piths.

Place the beancurd sheet into a pot of water.  Bring to a brisk boil.

Lower heat and simmer for 1 hour or until the water turns milky. 

Add in barley and ginkgo nut and continue to boil for 20 mins.

Add sugar to taste.

Serve either hot or cold.

Enjoy