Beancurd skin with gingko nuts tong sui

Name: Beancurd skin with gingko nuts tong sui
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: en
Ingredients: 1 packet/100g of beancurd skin; 1/2 cup white pearl barley; 1 packet of gingko nuts; 1 egg, beaten; Rock sugar/ sugar; 2 litres of water; A stalk of pandan leaves, tied in a bundle

Dessert

4 servings

20 min

25 min

Easy

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A sweet Chinese dessert, good warm or cold.

Ingredients

Number of serving: 4

1 packet/100g of beancurd skin

1/2 cup white pearl barley

1 packet of gingko nuts

1 egg, beaten

Rock sugar/ sugar

2 litres of water

A stalk of pandan leaves, tied in a bundle

Preparation

Wash barley & put in pot with water. Bring to boil, lower heat & slightly open the pot cover. Simmer for 15 minutes.
Add prepared gingko nuts.
Break beancurd skin in package into smaller pieces. Soak for 5 mins or till soft. Drain water & add the beancurd skin to the pot.
Add pandan leaves. Simmer for 20-30 mins.
Add beaten egg slowly into the pot, stirring the soup at the same time.
Add sugar to taste.
Serve hot or cold.

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