Though this Chinese dessert seems quite common but not everyone manage to make it right. My mother always made me this when I was still a kid. Learning the secret from my mum, here is my version of it that I have perfected!
Serve 6 – Can be serve hot or cold
– 4 liters water
– 200 g Barley
– 100 g ginkgo
– 200 g yuba (dissolve-able)
– 1 knot pandan leaf
– sugar to taste
– evaporated milk to serve (optional)
- Deshell ginkgo and peel the outer membrane.
- Cut ginkgo into half and remove the inner seed. Wash with clean water, strain and set aside.
- Clean barley with clean water, strain and set aside.
- Wash pandan leaf under running water to remove any dirts. Tie into a knot.
- Check yuba for any impurities and crush them into smaller pieces.
- Put 4 liters of clean water into your pot and switch to high heat.
- Put all the ingredients into the pot.
- Once it is boiling, switch to medium low and simmer for 2 hours.
- At the end of cooking, add sugar to taste according to your personal preferences.
- Once sugar has fully dissolve, remove from heat and serve
- Scoop generous amount of barley, some ginkgo into a clean bowl.
- Scoop the liquid into the bowl.
- Dish evaporated milk into the dessert at approximately one tenth of the dessert amount.
- Alternatively, let the dessert chill under room temperature. Then store in fridge for 4 hours or more and serve cold.
– The inner seed of the ginkgo deliver a slight bitter flavor. Removing the seed removes the bitterness.
– Evaporated milk gives an extra creaminess to flavor and improve texture, making the dessert smoother.
– There is a few types of Yuba, only use the dissolve-able yuba for making dessert.
– Here are a few tips to purchase high quality fully dissolvable Yuba?
- Trusted seller.
- It feels slightly greasy/oily to your touch.
- It is slightly elastic.
- Ask the seller that the beans are from America and the bean’s outer membrane are removed during production.