Gingko Barley with Beancurd Sheet Dessert 腐竹白果薏米甜汤

So easy to make...my sis, Kyky love this very much. I hv heard from many ppl that this is a good for complexion... anyhow, i m cooking this becos our family love this dessert.

Ingredients:

• Barley
• 1 can of Gingko nut
• 1 pack of 腐竹beancurd sheet
• Rock Sugar
• 6 Pandan leaves (i like strong pandan fragrance)
• Soya milk

1. Boil barley, beancurd sheet & pandan leaves in a big pot. According to mum, its better to trim off the tips of the pandan leaves before using it, cos it contains some toxin?! i m not sure at all or any scientific proof to back it up... anyway no harm triming it off. It will be easier if u tie the pandan leaves in a knot before dumping into the pot so it wont be messy when removing it. its always nice to plant some pandan leaves at home...so convenient as some time when u need it, u cant find it in the market.
   
2. Add in rock sugar to taste and let it continue to cook in a slow fire till the barley turn quite soft and beancurd sheets are almost melted.
   
3. Add in a can of gingko nut let it continue to boil for a while.
   
4. Lastly add in a pack of soya milk if u perfer it to have a rich soya fragrance.

there u are u can serve this hot or cold... i always give my parents each a big hot bowl of it first and then chill the rest in the refrigerator. Both ways of eatting it are equally tasty.