When the weather is hot, enjoying a bowl of dried beancurd and ginkgo sweet soup can help cool down and refresh your body. It also promotes smoother skin and helps prevent skin aging and roughness. This 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.
Ingredients (serve 2-3 people)
- Dried beancurd – 200 g
- Ginkgo – 250 g
- Chinese pearl barley – 200 g
- Water – 3000 ml (for dessert)
- Sugar – 3 tablespoons
Direction
- 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
- 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.
- Add sugar. Stir well until all sugar is dissolved.
- Then, dried beancurd and ginkgo dessert is ready to serve.
