My first time trying to cook Barley with Ginkgo.
Tweak the recipe a little, boiled the barley with minimal water till soft, added in a little lily bulb, red dates, pandan leaves & rock sugar to taste.
Totally crashed the beancurd skin, boil for 5mins, off fire, add an egg & stir slowly.
Result looks like the 大麦 dessert... sticky & thick. Chill it overnite.
Just before serving, pour cold soy milk over, add a few ginkgo nuts.
I love 大麦. So this sticky gooey beancurd skin dessert served with cold soy milk suits my taste perfectly (:
Thnxs Shirley for the suggestion on the soy milk ^^
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