With the sweltering weather in Singapore these days, what's better than having a bowl of Chilled Barley with Ginkgo Nuts Dessert (白果腐竹薏米糖水)?
Chinese Remedies, The Power Of Ginger, Barley & Chrysanthemum! Due to the haze problem, many people were down with sore throats and getting sick then. These two TCM recipe are excellent remedies, so do check out the article.
I'd some leftover Chinese Pearl Barley, so I tried making Barley with Ginkgo Nuts (白果腐竹薏米糖水) with this type of barley. Somehow, I didn't quite like the texture of the Chinese Pearl Barley, which seemed harder than the usual type I use for cooking desserts. If you're just using it for making barley water and not eating it as a dessert just like the recipe above, then I guess it's ok. Else, stick to the normal type of barley. Please check with the Chinese Medicine Shop if you're not sure which kind to use.
50g Soft Beancurd Sticks
75g Melon cubes
2 tbsp vacuum-packed Ginkgo Nuts
1.5 litres Water
5 sachets of NuStevia White Powder
- Rinse and drain barley. Boil water and simmer barley and melon cubes for about an hour.
- Add beancurd sticks and ginkgo nuts. Be sure to buy the soft type of beancurd sticks meant for desserts. Continue to simmer for another 10 mins.
- Add NuStevia to taste and mix well.
- Serve your healthy NuStevia Barley with Ginkgo Nuts (白果腐竹薏米糖水) hot or chilled!