Barley With Gingko Nuts
Ingredients:
150g pearl barley
150g prepared gingko nuts
50g dried beancurd skin
150g rock sugar
2.5 litres water
3 pandan leaves, knotted
2 egg whites
Method:
1. Soak dried beancurd skin in water with 1/2 tsp bicarbonate of soda for about 20 mins until soft. Rinse and tear into smaller pieces.
2. Rinse barley in several changes of water and place in a pot with the water, pandan leaves and beancurd skin. Bring to a boil. Reduce heat and simmer gently for 30 minutes or until barley grains are tender.
3. Add the gingko nuts and and rock sugar and simmer for another 10 to 15 mins.
4. Beat egg whites lightly until well mixed. Slowly drizzle into pot to form thin strands. Stir well to mix with barley mixture. Serve hot or cold.
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Happy birthday Rose. Thank you for your wonderful blog and recipes. I look forward to finding more gems here. I love glutinous rice and cheng t’ng, do you have recipes for them? God bless you & your family.
Comment by lc@sgp | September 28, 2007
Thank you Lc. I’ll post the recipe for cheng t’ng. As for glutinous rice, are you referring to the ‘yu png’ which has a lot of mushrooms and meat?
Blessings!
Rose
Comment by rose | October 1, 2007
halo Rose!
As for step 1, may i know the reason for adding bicarbonate of soda when Soaking the dried beancurd skin? izzit to melt it to make the dessert more milky?
Thank you!
Comment by fat fairy | June 22, 2009