One of my ex-bosses loved this Chinese dessert very much she often "sponsored" the ingredients and asked office boy to cook it in the office with a big rice cooker for around twenty staff. At home, I have not cooked this for a really long time as I am the only person who love it. J loves barley soup very much but not when all other ingredients put together.
腐竹白果薏米糖水 is one of the popular Traditional Chinese desserts, it contains dried bean-curd sheet (腐竹), ginkgo nut (白果), barley (薏米) and egg. Some people like it with boiled quail eggs but I prefer egg-drops, to reduce cholesterol input I sometimes cooked without egg. This time, I added some snow fungus which is also a common ingredient for Chinese sweet dessert soup.
- 1.5 litre water
- 20 ginkgo nuts (I used boiled type)
- 40-50 g Pearl Barley
- 2 sheet dried bean-curds
- White/Snow fungus
- 1 no. large egg
- Rock sugar to taste
- Combine water and barley in a pot, bring to a boil then simmer until barley is softened.
- Meanwhile, soak white fungus then break into small pieces. Drain well, add into pot.
- Wipe bean-curd sheet with damp towel then break into small pieces. Set aside.
- When white fungus is ready, add in ginkgo nuts, bean-curd and rock sugar to taste. Cook with low heat until bean-curd is softened.
- Break egg into a bowl, beat well with a fork then add into the pork in a stream. Make a few swirl motion with a ladle gently. Turn the heat off and it is ready to serve.