Ginkgo Bean Curd and Barley Sugar dessert
A warm and creamy dessert made with pearl barley, bean curd sheets, ginkgo nuts, and eggs, sweetened with rock sugar and infused with pandan leaves which cook with a pressure cooker.
Ingredients
- 1Lwater
- 100gpearl barley
- 1pack dry bean curd sheets
- 100gginkgo nuts
- 80grock sugar
- 3piecepandan leaves
- 2pieceeggs
How to make Ginkgo Bean Curd and Barley Sugar dessert
Crush the dry bean curd sheet in a plastic bag.
Deshell the ginkgo nuts and peel their outer membrane. Cut them in half and remove the core. Wash and strain, then set aside.
Rinse the pearl barley under running water, then strain and set aside.
In a pressure cooker, bring the water to a boil. Add all the ingredients to the pot. Once it boils, cover the lid. Wait until the steam release valve starts spinning. Set the timer to cook for 10 minutes at high heat and then let it naturally release steam.
If cooking on the stove, after it boils, reduce the heat to medium-low and simmer for two hours.
Carefully unlock the lid. The bean curd sheets should be broken down, the liquid should be milky, and the barley should be soft. Use an immersion blender to blend the barley until creamy. Taste and adjust with more sugar if necessary. Remove the ginkgo before blending and then add it back.
Beat the eggs with a fork, then gently pour them into the soup, stirring as you go. Serve warm.
Tips & Tricks
Adjust the amount of rock sugar according to your taste.
Ensure to remove the ginkgo nuts before blending to maintain their texture.
Make sure to remove the core of the ginkgo nuts
FAQS
How do I make Ginkgo Bean Curd and Barley Sugar dessert in a pressure cooker?
To make Ginkgo Bean Curd and Barley Sugar dessert in a pressure cooker, start by crushing the dry bean curd sheets and preparing the ginkgo nuts and pearl barley. In the pressure cooker, bring 1 liter of water to a boil, then add all the ingredients including the crushed bean curd, ginkgo nuts, pearl barley, rock sugar, and pandan leaves. Once boiling, cover the lid and cook for 10 minutes at high heat, allowing for natural steam release afterward. Blend the mixture until creamy and stir in beaten eggs before serving warm.
Is Ginkgo Bean Curd and Barley Sugar dessert suitable for vegans?
No, Ginkgo Bean Curd and Barley Sugar dessert is not suitable for vegans as it contains eggs. However, you can substitute the eggs with a vegan alternative, such as silken tofu or a flaxseed mixture, to create a vegan-friendly version of this dessert.
What are some good storage tips for leftover Ginkgo Bean Curd and Barley Sugar dessert?
To store leftover Ginkgo Bean Curd and Barley Sugar dessert, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. When ready to enjoy, simply reheat it gently on the stove or in the microwave, adding a splash of water if it has thickened too much.
What can I pair with Ginkgo Bean Curd and Barley Sugar dessert for a complete meal?
Ginkgo Bean Curd and Barley Sugar dessert pairs well with light, refreshing dishes. Consider serving it alongside a simple fruit salad or a light herbal tea to complement the dessert's creamy texture and subtle sweetness. You could also serve it after a savory Asian meal to balance the flavors.
Can I substitute pearl barley with another grain in Ginkgo Bean Curd and Barley Sugar dessert?
Yes, you can substitute pearl barley with other grains such as quinoa or rice, though the texture and flavor will differ slightly. If using quinoa, adjust the cooking time accordingly, as it cooks faster than pearl barley. For rice, use a short-grain variety for a creamier consistency.
Loading reviews...
Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia