Dried Beancurd and Ginkgo Nuts Dessert

This popular Chinese dessert can be served hot or cold, suitable for all seasons.

Serves 3


  • 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


  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!
Source: Dried Beancurd and Ginkgo Nuts Dessert [Christine's Recipes]