Barley Ginkgo Nut Bean Curd Dessert 白果腐竹薏米糖水【有助清热去湿、润肺美白等功效】

This barley ginkgo nut bean curd dessert is a Cantonese sweet soup aka Bak Koh Fu Chuk Yi Mai Tong Sui. It's been one of my favourite desserts since childhood day, always feels good to have a bowl of nourishing sweet soup to finish off a meal. It also helps to reduce body heat and promote better skin complexion. 

Preparation is simple, it can be cooked using a pressure cooker, rice cooker or over the stove. Sharing here is the rice cooker recipe.

Ingredients:

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

(5-6 servings) 

40g Dried Beancurd Skin/ Sheets

70g Ginkgo Nuts 

25g Barley 

2pcs Pandan Leaves 

1.5L Hot Water

Sugar or Rock Sugar, add to taste 

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Method:

1. Rinse and soak the bean curd skin for 15 minutes. 

2. Place all ingredients into Song Cho Claypot Rice Cooker. Cover with double lids, set <SOUP> mode. Note: add the sugar halfway through cooking.

3. When the cooker beeps, serve warm or chilled. 

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Enjoy!