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Beancurd Dessert with Gingko Nuts

 
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yangone
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Joined: 22 Nov 2004
Posts: 229
Location: Pasir Ris, Singapore

PostPosted: Mon May 09, 2005 5:21 pm    Post subject: Beancurd Dessert with Gingko Nuts Reply with quote

I made the beancurd dessert using this.



Not all beancurd sheets are the same. Some just wont turn into liquid after cooking, use only those meant for making desserts. I recommend the brand as shown above.

I dug out MIL's AMC pot and using the Secuquick cover, it has cut down the cooking time by 2/3. This took me about 20mins to boil the sheets into liquid. If you are using normal pot, you have to stir constantly to avoid burnt parts. Cooking time will be about 1.5hrs or more.





Ingredients
------------
1 packet of beancurd sheets, crushed
1500ml water
3 pandan leaves, tie a knot
1/2 chinese bowl barley
1 can of cooked ginko nuts (you can use fresh one too)
some cooked quail eggs (optional)
Rock sugar

1. Boil the water and cook the beancurd & barley with the pandan leaves. Cook until the beancurd is dissolved.
2. Add rock sugar and taste.
3. Add in the ginko nuts and quail eggs and serve hot.


Some notes from TCM point of view :

Quail eggs are very rich in lecithin. And lecithin can also be found in soybeans. Lecithin melts away cholesterol, thus preventing its accumulation.

Recipes with gingko nuts are commonly used to stop abnormal discharges like vaginal discharges and frequent and murky urination.
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Smiley7473
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PostPosted: Mon May 09, 2005 11:04 pm    Post subject: Reply with quote

Hi yangone,

I love this dessert! But i usually use 'non-chinese' barley and without the pandan leave.

Question:
1. How do you clean the chinese barley. Will you see a brownish water when boiling it? Cos that is my 1st experience with the chinese barley, looks very dirty! Embarassed

2. Any idea how beneficial is chinese barley to the non-chinese type?

3. is it necessary to use the pandan leaves?
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yangone
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Joined: 22 Nov 2004
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Location: Pasir Ris, Singapore

PostPosted: Mon May 09, 2005 11:38 pm    Post subject: Reply with quote

Hi Smiley7473

I love this dessert! But i usually use 'non-chinese' barley and without the pandan leave.

This is a very nice dessert but it takes time to boil this. Taste really like soyabean milk. If you want it to be thicker, use 1000ml of water.

Question:
1. How do you clean the chinese barley. Will you see a brownish water when boiling it? Cos that is my 1st experience with the chinese barley, looks very dirty! Embarassed

The barley is called Pearl Barley. Should be small and powdery white in colour. You can just rinse the barley before use. This type of barley when you've boiled shouldn't have brownish water at all, just white murky water. I usually buy from the provision shops. I know Ayam brand in red tin has this as well in NTUC. It's the same.

2. Any idea how beneficial is chinese barley to the non-chinese type?

Generally barley is good to drink to cool down the body's heatiness. Good for our hot humid climate in that it helps dispel heatiness through urination.

If you like, Home-made barley drink is boiled with winter melon strips & pandan leaves with some rock sugar.

3. is it necessary to use the pandan leaves?

You can omit them if you don't have them. Pandan leaves are added to most desserts for added subtle fragrance.
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Last edited by yangone on Tue May 10, 2005 12:28 am; edited 2 times in total
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Smiley7473
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PostPosted: Mon May 09, 2005 11:45 pm    Post subject: Reply with quote

Thanks, yangone!

Guess you are actually using the 'yang yu mi' (non-chinese barley).

Will try it with pandan leaves then. Thank you Wink
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Gina
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Joined: 20 Jul 2004
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PostPosted: Tue Jul 26, 2005 10:10 am    Post subject: Reply with quote

Elaine

no pictures..no time to take. But boiled this 2 x..once on Sunday. hubby and I loved it. then yesterday again for my aunt/uncle. They loved it too. My parents loved it.

just want to say Thanks for your wonderful recipe.

Razz
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yangone
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Joined: 22 Nov 2004
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Location: Pasir Ris, Singapore

PostPosted: Tue Jul 26, 2005 10:27 am    Post subject: Reply with quote

You are welcome, Gina ! Very Happy
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Sarah!
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PostPosted: Tue Jul 26, 2005 12:41 pm    Post subject: Reply with quote

Yum, my mom makes this all the time. Very nice and refreshing. She doesn't put in quail eggs though. Razz
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AppleNew
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PostPosted: Wed Nov 16, 2005 5:12 pm    Post subject: Reply with quote

Yongone.....
Is this dessert name "Bai Guo Yu Mi" in chinese??
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wizi
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Joined: 22 Sep 2005
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PostPosted: Mon Mar 06, 2006 6:58 pm    Post subject: Reply with quote

Gina! Help! I used a whole packet of beancurd skin to boil, but it's already 1/2 hour and still the beancurd skin won't melt. I guess I bought the wrong type!

What shall I do with the beancurd skin?????????? Can I reuse to cook something else?
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karlskrona
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Joined: 31 Dec 2005
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PostPosted: Mon Mar 06, 2006 7:26 pm    Post subject: Reply with quote

is the the hard type that you buy?
try to cut them up?? normaly i crush them up before i cook hahaa
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Like to cook
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PostPosted: Mon Mar 06, 2006 9:28 pm    Post subject: Reply with quote

wizi, ya I guess you have bought the wrong type. You have to tell the stall seller you want the beancurb skin for "tong shui" dessert. It comes in one big piece and looks very smooth. The other one whole piece type is for wrapping ngor hiong. Then, there is another type looks like "stick" is for cooking chicken..etc. Take a long time to cook. some deep fry the stick beancurb and cook with chicken feets.

not sure which type you have used. if it's the last type, though sounds weird, if you want to reuse them, then I think you can rinse them thoroughly and use them to cook with black sauce and chicken.

jc
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wizi
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PostPosted: Mon Mar 06, 2006 9:42 pm    Post subject: Reply with quote

The packet i bought look exactly like the one in Gina's foto but not the same brand. It's full of very thin layers of beancurd skin, same color, very pale. It doesn't say First Class on the package though.

We've been boiling it and it's just not dissolving. It now looks like crushed pieces of very soft tau kee. Even the boiled water smell of tau kee. I have a whole pot of soft tau kee.

I guess I juz have to cook it with some dishes? Any other ideas apart from chicken with soya sauce? Maybe I can juz season with soya sauce and eat like Japanese - as an appetizer?
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karlskrona
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PostPosted: Mon Mar 06, 2006 9:45 pm    Post subject: Reply with quote

wizi, if the texture when u bite it is soft yet ermm it do not dissolve i think soemtiems i have that problem also.
most of the time i get about finger length fu chok in my dessert IRC when my mum cook it.
gotto wait for Gina and see what she says.. she more expert hee hee but she seems missing today
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Rusti
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PostPosted: Wed Mar 08, 2006 1:22 pm    Post subject: Reply with quote

Wizi and Karlskrona: You can soak your bean skin with some alkaline water. Rinse it well before adding to the boiling barley. It will melt.
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dewitan
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PostPosted: Thu Mar 23, 2006 12:41 pm    Post subject: Reply with quote

Rusti, do you have to dilute the alkaline water first before soaking the beancurd skin in it?
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Karrine
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PostPosted: Fri Mar 31, 2006 11:48 am    Post subject: Reply with quote

I did this using a slow cooker last weekend. I bought the "fu zu" for cooking dessert type, it will turn soft after cooking, but never did melt or dissolved leh. Why is that so?
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blissbliss
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PostPosted: Thu Apr 20, 2006 12:38 pm    Post subject: Reply with quote

Hi yangone,

Thanks for this wonderful recipe, our family simply love it. Very Happy
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Janz
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PostPosted: Tue Apr 25, 2006 8:28 am    Post subject: Reply with quote

Hi Yangone,

Thanks for this great recipe....we all loved it!
I put a little too much barley and it wasn't as smooth...

will put lesser next time...Razz
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Spire
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PostPosted: Tue Jan 22, 2008 7:05 am    Post subject: Reply with quote

yangone,

Interesting, thanks for sharing the recipe and method.
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sherlane
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PostPosted: Mon May 12, 2008 4:56 pm    Post subject: Reply with quote

Just tried it with the akaline water. It does disintergrate...can't wait to taste it later
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DavePhan
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PostPosted: Tue May 13, 2008 11:45 am    Post subject: This will work also Reply with quote

You can add 1/4 teaspoon of Bicarbonate Of Soda to the Dessert half hour after boiling(After barley has expanded) and another 1/4 teaspoon much later only if beancurd is still not dissolve. Be careful not to add too much as it'll trun the dessert into soya milk.
Same can be used if you want to make very soft congee FAST.

Cheers
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mantoudawn
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PostPosted: Fri Oct 17, 2008 11:10 pm    Post subject: Re: This will work also Reply with quote

DavePhan wrote:
You can add 1/4 teaspoon of Bicarbonate Of Soda to the Dessert half hour after boiling(After barley has expanded) and another 1/4 teaspoon much later only if beancurd is still not dissolve. Be careful not to add too much as it'll trun the dessert into soya milk.
Same can be used if you want to make very soft congee FAST.

Cheers


the soda bicarbonate is the key to success! thanks for the advice, 1/4 teaspn is enough to do the trick. million thanks
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3princesses
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PostPosted: Tue Oct 28, 2008 5:24 pm    Post subject: Reply with quote

I always make this dessert using a thermal pot, thus saving time and yet get to enjoy soft and expanded barley and soften beancurd sheets. Do not add quail eggs. However, I would pour in a beaten egg through a sieve into the mixture at the end of cooking, thus getting the effect of flower eggs.
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henny
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PostPosted: Sat Feb 07, 2009 2:47 pm    Post subject: Reply with quote

Hi

Can this type of beancurd sheet be found in supermarkets? I dun have wet market nearby
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