Easiest Way to Cook Juicy Barley beancurd dessert

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Before you jump to Barley beancurd dessert recipe, you may want to read this short interesting healthy tips about Energy Enhancing Treats.

Eating healthy foods can make all the difference in how we feel. Increasing our consumption of well balanced meals while reducing the intake of unhealthy types plays a part in a more healthy feeling. A salad helps us feel better than a piece of pizza (physically anyway). Sometimes it's hard to find healthy foods for snacks between meals. Finding snacks that will help us feel better and increase our stamina often involves lots of shopping and meticulous reading of labels. Why not try one of the following healthy snacks the next time you need some extra energy?

Yogurt is often a snack many individuals ignore. Often people choose to eat yogurt over a healthy lunch which is not the best idea. You can not beat yogurt any time it comes to a wholesome snack though. It is a protein-rich resource of wholesome minerals and vitamins. Easily digestible, yogurt can actually help your digestive tract work correctly depending upon the culture used to make it. Easy hint: choose unsweetened yogurt and add walnuts or flaxseeds. It's an excellent way to enjoy a flavorful snack without having too much sugar.

A large assortment of quick health snacks is easily available. Determining to live a healthy lifestyle can be as easy as you want it to be.

We hope you got benefit from reading it, now let's go back to barley beancurd dessert recipe. You can cook barley beancurd dessert using 5 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Barley beancurd dessert:

1. Take 1 cups of holland barley.
2. You need 75 grams of beancurd for dessert.
3. Get 200 grams of pre-boiled gingko nuts.
4. Get To taste of rock sugar.
5. Take A few of 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..

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