Ginkgo Nuts are very popular ingredients for Chinese cooking, whether it be added into congee or dessert. Here’s a traditional Chinese dessert, Dried Beancurd and Ginkgo Nuts Dessert, requested by my reader to translate it from my Chinese food blog for her. This dessert is very easy to make, very popular in Chinese home cooking. The outer hard shells of ginkgo nuts that I bought from an Asian grocery were already removed, which were packed in a plastic bag placed in a fridge. The cooking time of the dried beancurd depends on how you like it. Some people like it cooked until completely dissolved, that looks like soy milk, others like them reserving some bits and pieces. This dessert can be served hot or cold, suitable for all seasons.
Dried Beancurd and Ginkgo Nuts Dessert (Printable recipe)
- 20 to 25 ginkgo nuts, shells removed, available at Asian stores
- 1 to 2 pieces dried beancurd sheets, available at Asian stores
- 50 gm barley, or to preference
- 3 eggs, optional
- 1500 ml boiling water
- rock sugar, to taste
- Rinse the barley and the ginkgo nuts. Soak barley in water for about 30 minutes. Rinse dried beancurd. In a separate bowl, soak dried beancurd until softened.
- Put the barley and the ginkgo nuts into boiling water. Cook over medium heat, covered, about 30 minutes, or until all ingredients are softened.
- Add the softened beancurd. Continue to cook until it breaks into pieces, or cook until it turns into soy-milk-like mixture. (Note: After adding beancurd, it easily spills over the stove. Be careful.) The cooking time depends on how you like it. Add rock sugar and cook until completely dissolves. Taste by yourself. When the dessert is almost done, you can add eggs and cook to your preferred texture. I just broke the eggs and added into the dessert, immediately turned off the heat. Let the heat in the pot continue to cook, about 5 minutes, then I got soft-boiled eggs in the dessert. Really enjoyed!