Ingredients
- 4 tbsp of China Barley
- 1 pkt of Gingko nuts
- 1/2 pkt of dessert beancurd sheet
- rock sugar to taste
- 1.5 litres of water
- few pcs of pandan leaves, wash & tied into knot
- 1 egg, lightly beaten
Directions
1. Rinse barley until water runs clear.
2. Place it in pot with water & panda leaves, bring to boil & lower the heat then simmer for about 15 mins.
3. Meanwhile, wash the gingko nuts & use a toothpick to gently push the dirt out of the nuts that are bitter.
4. Marinate the gingko nuts with 1 tbsp of castor sugar & set aside.
5. Pour1/2 pkt of beancurd skin into a big bowl, rinse it with water to remove the oil & pick up those harden strips which is not easy to cook. Drained well & set aside.
6. When the barley is done, remove the pandan leaves & add in the beancurd sheet & simmer on medium heat for 20 mins.
7. Add in rock sugar & gingko nuts, continue to simmer for 10-15 mins.
8. Add in beaten egg & stir well.
*Simmer longer if you want to achieve beancurd sheet in fine texture.
