Steps to Prepare Thomas Keller Barley beancurd dessert

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, barley beancurd dessert. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Barley beancurd dessert is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Barley beancurd dessert is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have barley beancurd dessert using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Barley beancurd dessert:

1. Make ready 1 cups holland barley
2. Make ready 75 grams beancurd for dessert
3. Prepare 200 grams pre-boiled gingko nuts
4. Take To taste rock sugar
5. Make ready A few pcs pandan leaves, knotted

Steps to make Barley beancurd dessert:

1. Wash clean holland barley. There are 2 different type of barley that can be easily found in singapore. Chinese barley has cooling properties, but the taste is a bit funny. Holland barley tastes nicer, suitable for dessert but some says it can cause phlegm. I use holland barley for this dessert as i like the taste more.
2. Smash the beancurd sheet to smaller pieces. Pls make sure you use the one for dessert. There is other type of beancurd sheet for soup too but it is more oily and the texture is different.
3. Now the gingko nuts. I bought the pre-boiled gingko nuts. Some says that we need to remove the core to avoid any bitter taste in this dessert.
4. Prepare 3L of water, cook barley and beancurd together. Add pandan leaves. I use pressure cooker so it takes me like 5 mins and all are tender already. Beancurd will be very soft like porridge consistency. Some people doesn’t like porridge consistency so you can cook the beancurd later on. If you use normal pot/pan, it probably takes 30 minutes to cook the barley till tender.
5. Add gingko nuts and boil for another 10 minutes. Add rock sugars to taste.
6. Done! Can be served cold or warm. I like mine cold.

So that is going to wrap this up for this special food barley beancurd dessert recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!