Barley With Gingko Nuts
Ingredients:
100g pearl barley
200g prepared gingko nuts
50g dried beancurd skin
100g rock sugar
3 litres water
2 pandan leaves, knotted
2 egg whites
Method:
1. Soak beancurd skin in water till soft and tear into large pieces.
2. Place washed barley, pandan leaves, beancurd skin and 2 litres of water into a pot and bring to a boil. Reduce heat and simmer gently for 50 minutes or until barley grains are tender.
3. Add the remaining 1 litre of water, gingko nuts and simmer for another 1/2 hour. Add rock sugar and simmer for another 10 minutes.
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