Gingko nuts, dried beancurd skin & barley dessert

This is a very common and popular dessert among the Chinese. In fact, it is also my hubby’s all-time favourite. As there are too many good recipes on hand, I had totally forgotten about his request. Last weekend, I had made this dessert especially for him so that I can happily cross out this “long outstanding” and “KIV” request from my checklist.

My references are from the followings:
a) 我的厨房笔记 (you can also find many good Chinese herbal soups here)
b) House of Annie (with steps-by-steps illustrations)
c) 糖心大排挡 cookbook by Chef Tong

Ingredients (A):

70g barley/ jobstears seed (washed)
1-1.5 liter water (based on own judgement)
4 pandan leaves (washed and tied up a knot)

Ingredient (B):
350g water
120g rock sugar (I personally prefer yellow crystal cane sugar)
4 pandan leaves (washed and tied up a knot)

Ingredients (C):
30 gingko nuts (break shells, soak and remove skin. Use a toothpick to pierce through and remove the bitter core.)
75g dried beancurd skin – approx 1 big piece (break into small pieces, soak until soft and drain)
1 egg (add in 1 tsp water and lightly beaten)

Methods:
1) Bring ingredient A to boil, reduce to low heat and continue to simmer for 30-45 mins.
2) At the same time, bring gingko nuts and ingredients B to boil and reduce heat to medium for 20 mins, till gingko nuts are cooked and softened. Remove pandan leaves and set aside (including the sugar syrup).
3) When the barley splits open (softened), remove pandan leaves. Add in gingko nuts (with the sugar syrup) and soaked beancurd skin, cook for another 5 mins. Taste (add in more rock sugar if necessary).
4) Bring the heat to high for 5 seconds and turn off the heat. Immediately, add in the beaten egg slowly (like a tiny stream) and use a spatula to swirl the dessert in clockwise until the shredded eggs (蛋花) can be seen on the surface. Serve.

Note: This dessert can be served hot or cold.