Gingko barley tong sui

My mum used to make this dessert for special occassions mostly during relatives gathering. The special thing about this dessert is that you will feel as if you are drinking soya bean milk and not eating dessert. You can't see a single piece of the dried beancurd sheet floating in the water. So what is the secret recipe?

TADA!!!

The DRIED BEANCURD SHEET of course!! So now you see..the dried beancurd sheet is in the process of boiling..

And now you don't!! All gone! Basically you need to boil the dried beancurd until fully dissolve.

Once fully dissolved, add in the barley. Make sure you wash, rinse and drain before that.

When the barley is half soften, add in the gingko.  

Continue to boil until the barley is all soften. Finally, add in rock sugar to the sweetness you like.


There you go..a dessert to enjoy for the summer. If you chill it in the fridge, it will be even nicer!!