Gingko Barley Beancurd Dessert

Good

% Daily Values based on a 2,000 calorie diet

Step 1

100 grams soft beancurd skin sticks soaked in water until soft.

Step 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.

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).

Step 4

Add rock sugar, stir until the sugar is fully dissolved. Discard pandan leaves. Serve warm or chilled.