Barley With Gingko Nuts
150g pearl barley
150g prepared gingko nuts
50g dried beancurd skin
150g rock sugar
2.5 litres water
3 pandan leaves, knotted
2 egg whites
1. Soak dried beancurd skin in water with 1/2 tsp bicarbonate of soda for about 20 mins until soft. Rinse and tear into smaller pieces.
2. Rinse barley in several changes of water and place in a pot with the water, pandan leaves and beancurd skin. Bring to a boil. Reduce heat and simmer gently for 30 minutes or until barley grains are tender.
3. Add the gingko nuts and and rock sugar and simmer for another 10 to 15 mins.
4. Beat egg whites lightly until well mixed. Slowly drizzle into pot to form thin strands. Stir well to mix with barley mixture. Serve hot or cold.