Beancurd Skin with Gingko Nuts Tong Sui

A sweet Chinese dessert, good warm or cold.

4 servings
20 min
25 min




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


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