This is the first time I cooked this dessert and it turned out well. My mum loves it and she ate two bowls of it. For myself, I ate 3 bowls in a row. Its simply delicious.
Ingredients
pearl barley (1 cup)
dried beancurd (1 packet, rinsed with water) (I bought those they sell at NTUC fairprice)
18 quail eggs (boiled and shelled)
pandan leaves (washed and bundled)
1 canned ginko nuts (I used canned ones for convenience)
rock sugar (amount may vary, add to the sweetness you prefer)
water (I add till my pot was 3/4 full with barley inside)
1. Add pearl barley and pandan leaves to water. Bring to boil and continue for 15 minutes.
2. Remove pandan leaves and scoop up the cooked barley grains. Leave the barley grains aside for later use.
3. Add beancurd and ginko nuts. Cook for 5 minutes. Add rock sugar to taste.
4. Lastly, add in quail eggs and boiled until beancurd is soft and smooth.
5. When serving, spoon some barley grains together with the dessert soup.
I placed one bowl in the fridge, and had it cold. It was nice too. I simply love the quail eggs in the dessert. They had a slight sweet taste. The dessert was even nicer when left overnight.
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