Chinese Dessert Recipes

Ginkgo Barley Drink (Pak Kor Yi Mai)

This is one cooling drink which is best enjoyed piping hot. The eggs in the recipe are optional as the drink taste good with or without eggs. Eggs do, however, give the Ginkgo Barley Drink a bit of texture if you prefer that.

This Chinese traditional food recipe require much preparation, particularly with the shelling of the ginkgo nuts. You can first break the nuts using a mortar and pestle but only by gently and gradually knocking them. If you knock with too much gusto, you will end up with smashed ginkgo. Not a pretty sight.

As for the brown husks, the best way to remove is to soak ginkgo in warm water for about 30 minutes to an hour. Rub the husks which will peel off easily.

Cut nuts into halves and remove the centre core with a small knife. This is important as the centre core is bitter.

As for the beancurd sheet, buy those which are soft, not hard ones which are used for stewing with meat. There is also another type which will dissolve during boiling. I would recommend the soft ones as the combination of chewy ginkgos with barley and beancurd sheet when you savour the drink is just heavenly. This drink is undeniably one of the Oriental recipes for dessert drinks which are very much consumed when one is feeling heaty.


Ingredients

1 small packet			Barley
2 Slices				Beancurd Sheets; medium sized
100 g			        	Ginkgo Nuts
180 g			        	Rock Sugar; break into smaller pieces
5 			        	Pandan (screwpine) leaves, optional
5.5 litre				Water
2			        	Large Eggs; lightly beaten

Shell gingko and remove husks and centre core.

Clean barley and bring to boil in water.

When it starts to soften, add in beancurd sheets and rock sugar. Boil till rock sugar has dissolved.

Add in pandan leaves (tied into knots). Add water if necessary.

You are ready to add in ginkgo nuts when the barleys start to break. Continue to boil at medium heat until ginkgo nuts soften. Add in beaten eggs slowly, stirring at the same time.

Wait a minute and turn off heat to avoid having tough cooked egg trails in the soup.

Allow to cool 10 minutes before serving.

_________________________

Return from Ginkgo Barley to Chinese Dessert Recipes