白果腐竹薏米汤

Not much baking recently but cooking lots of cooling desserts for this super hot weather!!

Recipe adapted from Nasi Lemak Lover
Ingredient

• 100gm pearl barley, rinsed thoroughly
• 100gm dried beancurd sheets
• 80gm cooked gingko nuts
• 150gm rock sugar
• 3 pandan leaves, knotted
  
• 2000ml water

Method

1. Add barley, pandan leaves and water into a large pot and bring to boil. Once water is boiled, cover and change to low flame and continue to boil for 30mins.
2. Put in ginkgo nuts, beancurd sheet and continue to boil for another 20mins.
3. Add rock sugar and adjust according to your taste. Serve warm or chilled.