Weather is extremely hot lately . I decided to boil some barley with gingko nuts and beancurd skin sweet soup to cool down the body :) WB and myself love this chinese sweet dessert . This is a very easy to prepare sweet soup and yet at times I am just too lazy to make them :p To crack the nuts takes skill or the nuts will be mashed and to remove the brown skin from the gingko can be quite a task though and I think that is the reason why I seldom boil this sweet dessert eventhough I love it very much .
Gingko nut is good for health ....helps to relief asthma and lungs congestion. It is mainly used as memory and concentration enhancer. Just for this fact, I am sure I should consume more of these nuts ! :p I prefer them still in their nuts rather than buying those canned ones.
Barley With Gingko Nuts & Beancurd Skin
1 small packet barley
2 pcs of beancurd skin - the type for making sweet soup
30 - 40 gingko nuts, removed of shell and skin
3 pandan leaves/ screwpine leaves , tie into a knot
Sugar to taste,
2 litre water
Wash the barley. Pour 2 litres of water into a big pot. Add in barley, gingko nuts and pandan leaves. Let it boil for about an hour. Add in the beancurd skin and sugar to taste. Boil for 25 minutes till the beancurd skin is soft and broken up . Off the heat and serve either hot or cold.
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