Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
39
High
Nutrition per serving
Calories371.8 kcal (19%)
Total Fat4.4 g (6%)
Carbs79.8 g (31%)
Sugars39.3 g (44%)
Protein7 g (14%)
Sodium67.5 mg (3%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
100 grams soft beancurd skin sticks soaked in water until soft.
dried beancurd100 gramsStep 2
In a soup pot, add water, barley, pandan leaves and red dates. Bring to a boil, then simmer for about 20 minutes or until barley is soft.
water1800ml
barley50 grams
pandan leaves3 
red dates20 Step 3
Add gingko nuts and soaked softened beancurd sheets (do not add the water used to soak the beancurd sheets), and continue simmering for another 10 minutes, or until the beancurd skin reached the consistency you like (big pieces or congee-like fine consistency).
gingko nuts100 gramsdried beancurd100 gramsStep 4
Add rock sugar, stir until the sugar is fully dissolved. Discard pandan leaves. Serve warm or chilled.
rock sugar130 gramsNotes
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