Dried beancurd and ginkgo dessert is a very famous dessert in Asia. It can be vegan or vegetarian, depending on whether you add egg or not into the sweet soup. It is a very healthy dessert if you do not add much sugar. You can find the ingredients easily at any Asian grocery.
Ingredients
- Dried beancurd – 200 g
- Ginkgo – 250 g
- Chinese pearl barley – 200 g
- Water – 4 L (for dessert)
- Sugar – 3 tablespoons
Preparation
- Soak the dried beancurd sheets in a bowl of cold water to remove the oil, for around 20 minutes
- Wash ginkgo and Chinese pearl barley
Direction
- Put all ingredients into water. Boil it in large heat.
- After it is boiled, adjust the heat level into low to medium level. It is heated for around 1.5 hours until most of dried beancurd is melted. The better the quality of beancurd, the shorter time it melts.
- Then, dried beancurd and ginkgo dessert is ready to serve.
