This is a new recipe I learnt from my aunt just this week. I had had this dessert twice already when I visited her. She's a wizard in the kitchen, this aunt of mine. She is a cheesecake maestro too.
For this dessert, you'll need:
Dried beancurd sticks (ask your grocer for the type that makes desserts, not the cooking type) - wash and soak in water for 20 minutes
A handful of barley (washed/rinsed)
1/2 cup peeled fresh gingko nuts (or get the ready peeled version at your local supermarket)
rock sugar to taste
1.5 liter water
In a pot, bring water to boil. Add soaked beancurd sticks ('fu chuk' in Cantonese). Boil for 20 minutes on low. Cover pot. Add gingko nuts, barley and rock sugar. Boil for another 15 minutes. The beancurd stick should have melted into the water by now. Turn off fire and serve warm.
It should look like a milky liquid with barley and gingko nuts. A great cooling dessert and of course makes your skin smooth and beautiful!
You know me, I love anything that helps make my complexion smooth and silky.
Tip: Do not put too much of barley or your dessert will be too gooey and sticky (an oat-like or porridge-like texture). A small handful will do. Barley is added for a good chewy texture to the dessert. The star of this dessert is the milky goodness of the 'fu chuk'.
For this dessert, you'll need:
Dried beancurd sticks (ask your grocer for the type that makes desserts, not the cooking type) - wash and soak in water for 20 minutes
A handful of barley (washed/rinsed)
1/2 cup peeled fresh gingko nuts (or get the ready peeled version at your local supermarket)
rock sugar to taste
1.5 liter water
In a pot, bring water to boil. Add soaked beancurd sticks ('fu chuk' in Cantonese). Boil for 20 minutes on low. Cover pot. Add gingko nuts, barley and rock sugar. Boil for another 15 minutes. The beancurd stick should have melted into the water by now. Turn off fire and serve warm.
It should look like a milky liquid with barley and gingko nuts. A great cooling dessert and of course makes your skin smooth and beautiful!
You know me, I love anything that helps make my complexion smooth and silky.
Tip: Do not put too much of barley or your dessert will be too gooey and sticky (an oat-like or porridge-like texture). A small handful will do. Barley is added for a good chewy texture to the dessert. The star of this dessert is the milky goodness of the 'fu chuk'.
Comments
Thanks for linking my seaweed recipe to your blog.
http://sg.news.yahoo.com/cna/20090105/tap-371-cigarette-butt-eu-yan-sang-herbs-231650b.html
Hi Millimilli: ;-) Great tip too. Anything with beancurd seems to taste good right? I love all manner of soya bean manifestation - bean curd, bean curd sticks while Nic loves his soya bean drink.
Daphne, hey, thanks for stopping by and thanks for that link. I didn't know that. Well, I shall have to be careful then. I always thought EYS would be better/ more stringent in their Quality Control. Overall their herbs seem more tasty too (I often buy EYS herbs for my mom in law).