Recipe: Bean curd skin, barley and ginkgo dessert (腐竹薏米白果糖水)

Ingredients (Serve 6)

1. 1/3 cup barley

2. 1/2 packet bean curd skin (三边腐竹)

3. 5-8 red dates

4. 6 bowls water

5. 30-40 ginkgo nuts or 1 can of ginkgo nuts

6. Sugar to taste

7. 2 or 3 pandan leaves

8. 1 egg (optional)



Method

1. Prepare the ginkgo nuts as given in prepare ginko

2. Crush (using hands) the bean curd skin into very tiny pieces when it is dry and crispy. The pieces should be very small, about 1-2 mm size.

3. Wash the barley and red dates. Put in a pot with water and boil for 1 hour.

4. Add in sugar to taste (or the sugar solution used to prepare the ginkgo nuts).

5. Add in the crushed bean curd skin and boil for 3-5 minutes. Put in pandan leaves and boil for another minute, off flame.

6. Optional, you may beat an egg in a bowl. Just before turning off the flame, pour the egg in slowly and stirring slowly at the same time. Pouring slowly and stirring slowly prevent the egg from cooking into lumps.

7. Serve into bowl, and add in the ginkgo.



Preparing Ginkgo Nuts (白果) for Desserts

Ginkgo (commonly misspelled as gingko) nuts are used in cooking and deserts. However some people, especially children do not like its taste. Here is a tip to sweeten it and give it a little more bite.

You can use the canned version (in water), or those still in shell purchased in the supermarkets or the dried food stalls (干粮) stalls found in China Town, and in Singapore, Waterloo Street Market (四马路), Hong Lim or any branches of the Chinese medicine stalls in most shopping centers（like 福华 or 正中平）. You have to de-shell it by knocking it with something hard (eg stone pestle) to crack the shell, and then peel off the brown skin (boiling it lightly helps to remove it easily). If you use canned version, drain away the water.

Put the nuts in pot, and cover it with just enough water to cover all the nuts. Add in lots of raw sugar (or white sugar, but I prefer the raw sugar), about half the amount of the nuts in volume (approximately, the exact amount is not very crucial, as we just need it to be extremely sweet to allow the nut to absorb). Leave it to boil for 15-20 mins. Cover and leave it for at least 12 hours (prepare this the night before you need it the next day). Scoop out and drain off the sugar solution. Set aside to be added into your desserts like 清汤，腐竹糖水，莲子糖水。

Do not pour away the sugar solution; it can be re-used to sweeten the desserts that you will be cooking anyway.

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