Barley Soup with Ginkgo Nuts

This is one of my favourite dessert that my mom cooks. I used this recipe from this source.

Serves 3

50g shelled ginkgo nuts ( I bought the canned one instead due to time constraints)

25g barley

10g dried beancurd strips (fu chok)

50g rock sugar

75ml of water

2 eggs (beaten)


  1. Rinse the barley
  2. Break the beancurd strips into smaller pieces and soak in water for about 20 minutes. Drain and set aside
  3. Bring water to a boil and add the ginkgo nuts, barley and beancurd strips
  4. Cover the pot and boil for 15 minutes on high
  5. Lower heat and simmer for 1 hour
  6. Add the rock sugar and cook till dissolve
  7. Beat the eggs
  8. Remove the soup from the heat (important that this step is adhered to)
  9. Stream the beaten eggs into the soup before serving.

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