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Before you jump to Barley beancurd dessert recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.
Eating healthy foods can make all the difference in the way we feel. Increasing our consumption of well balanced meals while lowering the intake of unhealthy types contributes to a more wholesome feeling. A little bit of pizza doesn’t have you feeling as healthy as consuming a fresh green salad. Deciding on healthier food choices can be difficult if it is snack time. Finding snack foods that will help us feel better and boost our levels of energy often involves lots of shopping and painstaking reading of labels. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack food.
Probably the most popular treats is low fat yogurt. Eating yogurt in place of a nutritious larger lunch just isn’t a good idea. As a snack, however, yogurt is one of the very best things you can reach for. It is a protein-rich resource of healthy vitamins and minerals. Easily digestible, yogurt can actually help your gastrointestinal system work correctly depending upon the culture used to create it. Yogurt unites beautifully with nuts along with seeds. This minimizes your sugar intake without reducing the taste of your snack.
A large assortment of quick health snacks is easily accessible. Deciding to live a healthy way of life can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to barley beancurd dessert recipe. You can cook barley beancurd dessert using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Barley beancurd dessert:
- Get 1 cups holland barley
- Take 75 grams beancurd for dessert
- Get 200 grams pre-boiled gingko nuts
- Provide To taste rock sugar
- Use A few pcs pandan leaves, knotted
Steps to make Barley beancurd dessert:
- Wash clean holland barley. There are 2 different type of barley that can be easily found in singapore. Chinese barley has cooling properties, but the taste is a bit funny. Holland barley tastes nicer, suitable for dessert but some says it can cause phlegm. I use holland barley for this dessert as i like the taste more.
- Smash the beancurd sheet to smaller pieces. Pls make sure you use the one for dessert. There is other type of beancurd sheet for soup too but it is more oily and the texture is different.
- Now the gingko nuts. I bought the pre-boiled gingko nuts. Some says that we need to remove the core to avoid any bitter taste in this dessert.
- Prepare 3L of water, cook barley and beancurd together. Add pandan leaves. I use pressure cooker so it takes me like 5 mins and all are tender already. Beancurd will be very soft like porridge consistency. Some people doesn’t like porridge consistency so you can cook the beancurd later on. If you use normal pot/pan, it probably takes 30 minutes to cook the barley till tender.
- Add gingko nuts and boil for another 10 minutes. Add rock sugars to taste.
- Done! Can be served cold or warm. I like mine cold.
Make sure it's the thin type specially made for desserts. Soaked and break into smaller pieces. Ginkgo Barley with Dried Beancurd Skin Dessert 白果薏米腐竹糖水 This is one of my favourite Chinese desserts of all time. Be sure to buy the soft type of bean curd skin. Barley is researched to have the capabilities of reducing lower cholesterol levels.
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