Ginkgo Barley Beancurd Dessert

Finally, I had satisfied my craving for this dessert, which I had such a long longing ever since I left my internship at the Chinese restaurant more than a year plus back. Those bought outside just did not make my mark. There are many variations to it's name, depending on which ingredients is listed first, though ginkgo tends to be listed first usually. Perhaps because it is the most expensive and hardest to prepare among the three.

Ginkgo Barley Beancurd Dessert, "白果薏米腐竹糖水". I guess what make's the restaurant version special is the addition of soya milk, which makes the broth richer and more fragrant, the extra oomph, especially for those who love soya like me.

It is actually a very easy dessert, just wash and boil, with the exception of ginkgo nuts, if you are preparing from scratch. It took me almost 4 hours for a half kilo bag, from cracking shells, peeling skin, removing the bitter piths and sugaring them in boiling syrup. As mentioned in my earlier post "Qing Tang", I do not fancy ready bought.



Ginkgo Barley Beancurd Dessert - The way I love it, with lots of ginkgo nuts and a rich fragrant soya broth.


It will be some time away before my craving for this dessert comes again, but I am all prepared for it already, with a stash of sweetened, ready prepared ginkgo nuts in my freezer!