This barley ginkgo nut bean curd dessert is a Cantonese sweet soup aka Bak Koh Fu Chuk Yi Mai Tong Sui. It’s been one of my favourite desserts since childhood day, always feels good to have a bowl of nourishing sweet soup to finish off a meal. It also helps to reduce body heat and promote better skin complexion.
Preparation is simple, it can be cooked using a pressure cooker, rice cooker or over the stove. Sharing here is the rice cooker recipe.
Ingredients:
中文食谱：请在网页的右边点击Translate, 然后选择中文翻译
(5-6 servings)
40g Dried Beancurd Skin/ Sheets
70g Ginkgo Nuts
25g Barley
2pcs Pandan Leaves
1.5L Hot Water
Sugar or Rock Sugar, add to taste
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Method:
1. Rinse and soak the bean curd skin for 15 minutes.
2. Place all ingredients into Song Cho Claypot Rice Cooker. Cover with double lids, set <SOUP> mode. Note: add the sugar halfway through cooking.
3. When the cooker beeps, serve warm or chilled.
