There are a few types of dried beancurd sheets in the market, bought a pack of thin dried beancurd with the intention of making this dessert long ago but didn't have chance to cook, finally bring it to my mum's place and cook it...
½ cup pearl barley
1 ½ litres water
½ cup ginko nuts
1 cup(est) thin beancurd (fu chook) - break into small pieces
½ cup brown rock sugar
1. Rinse barley in several changes of water until runs clear. Place in a pot with water and boil for 30min.
2.Meanwhile, carefully crack the gingko nut shells and remove nuts. Place in a small pan, cover with water and bring to the boil. Remove pan from heat, drain water and run cold water over nuts-this makes it easier to peel off the papery skins covering the nuts. There is also a germ within the gingko nuts which needs to be removed as its is bitter. You can do this by either splitting the nut into half and removing it, or by gently pushing pushing it out using a toothpick.
3.Place the prepared ginkgo nuts into the pot of boiling barley. Simmer until tender.
4.When barley and gingko nuts are tender, add the beancurd skin into the soup and cook for another 10-15min. Sweeten to taste. Serve either warm or cold.
--If using canned gingko nuts, add to the soup when the barley has softened.