Petitchef

Beancurd skin with gingko nuts tong sui

Dessert
4 servings
20 min
25 min
Easy
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.

Photos

Beancurd Skin with Gingko Nuts Tong Sui, photo 1Beancurd Skin with Gingko Nuts Tong Sui, photo 2

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