Dried Beancurd and Ginkgo Nuts Dessert (白果腐竹雞蛋薏米糖水)

Warm and nourishing, this traditional Dried Beancurd and Ginkgo Nuts Dessert is a comforting classic in Cantonese home cooking. Featuring tender barley, earthy ginkgo nuts, and silky beancurd sheets, it brings a touch of simple sweetness to your table.

Whether you enjoy it piping hot on a chilly evening or chilled during warmer weather, this sweet soup requires minimal effort for restaurant-quality results. It is a wholesome, balanced treat that truly nourishes body and soul with every spoonful.

Prepared with wholesome ingredients available at any Asian grocery store, this traditional Chinese tong sui is a wonderful example of simple kitchen efficiency. Originally requested by a reader for translation from my Chinese blog, this recipe brings authentic home-style flavors straight to your family's kitchen.

Why You'll Love This Recipe

• Quick and easy preparation using simple ingredients for authentic home-style flavor.
• Versatile serving options allow you to enjoy this soup piping hot or chilled year-round.
• Customizable dessert texture lets you dissolve the beancurd completely or leave tender pieces.
• Wholesome balanced ingredients deliver traditional comfort and gentle sweetness in every bowl.

Key Tips for Success

• Pre-soak the barley for 30 minutes to ensure it softens thoroughly during simmering.
• Monitor the pot carefully after adding beancurd sheets to prevent boiling over on the stovetop.
• Use residual heat by turning off the stove immediately after adding eggs for delicate soft-boiled yolks.
• Adjust sweetness gradually with rock sugar to suit your personal family taste.

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Dried Beancurd and Ginkgo Nuts Dessert

(Printable recipe)

By Christine's Recipes

Course: Dessert

Cuisine: Chinese

Prep Time: 35 mins

Cook Time: 35 mins

Yield: Serves 3

Ingredients:

• 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

Method:

1. 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.
2. Put the barley and the ginkgo nuts into boiling water. Cook over medium heat, covered, about 30 minutes, or until all ingredients are softened.
3. 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!