Tuesday, July 9, 2013

Recipe: Gingko Barley Dessert

I was enjoying a bowl of this dessert (cooked by mother dearest, not me.) and thought it would be good to share it since it has so many benefits. Here goes!

1 packet of prepared, vacuum packed gingko nuts
1/2 cup pearl barley, washed
1 large sheet of dried beancurd skin (be careful to choose the type meant for dessert, there are 2 types!)
Rock sugar to taste
2 litres water

-Put barley, and water in a large pot, bring to boil
-Add gingko nuts and sugar to taste. Simmer for 30 minutes.
-Rinse dried beancurd skin, breaking to smaller pieces. Simmer for another 10 minutes, or until the beancurd skin's consistency is to your liking.
-Serve hot or cold as preferred. Enjoy!

You can also stir in some a lightly beaten egg white if you like. Red dates can also be added, but do remember to adjust the rock sugar to taste. The Belle, however, prefers a more 'basic' taste without other add ons.

Gingko nuts in chinese medicine, help to fight the signs of aging, both inside and out. Barley, also known as Job's Tears, fight water retention (Attested to by The Belle), and dried beancurd skin, also known as Yuba, is made from the dried skin that forms on heated soy milk. And we all know soy is good for you, so enough said.

Now go prepare tonight's dessert. Go on.

Stay beautiful, my pretties. See you back soon!

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