Dried Beancurd with Gingko Nuts and Barley by Ellena Guan

Ingredients: (serve 4)
- ¼ Cup Of Pearl Barley(洋薏米)
- 1 Packet Of Ginkgo Nut(白果)
- ½ Packet (75g) Dessert Bean Curd Sheet(腐竹)
- Cane/Rock Sugar To Taste
- 1.5 Litres Of Water
- Few Pieces Pandan Leaves, wash & tied knot
- 1 Egg, lightly beaten

1. Rinse barley in several changes of water until water runs clear. Set aside.
2. Bring about 1.5 litres of water to boil, lower the heat and simmer barley and pandan leaves for about 15 minutes.
3. Meanwhile rinse the ginkgo nuts, drain well and using a toothpick to gently remove the germ out of the nuts which are bitter to taste.
4. Next marinated the ginkgo nuts with 1 tablespoon of castor sugar and set aside for later use.
5. In a big bowl or pot, add in lightly crashed beancurd sheet and soak in water for about 5 minutes to remove the oil and discard those thick strips which does not soften as it will affect the texture of the dessert. Drained well and set aside.
6. When barley begins to soften and the water turns cloudy in colour, removed pandan leaves and add in the bean curd sheet and ginkgo nuts. Continue to simmer on low heat for another 10 minutes.
7. Lastly add in the sugar to taste according to your preference.
8. Turn off the heat and quickly stir-in beaten egg. Serve either warm or cold.