Bean Curd and Ginkgo Nut Dessert Soup (腐竹白果糖水)

Name: Bean Curd and Ginkgo Nut Dessert Soup (腐竹白果糖水)
Prep time: 30 min
Cook time: 30 min
Total time: 75 min
Ingredients: 180 g / 0.4 lb ginkgo nuts; 100 g / 0.22 lb dried bean curd sheets; 110 g / 0.24 lb rock sugar ((or to taste)); 2 L / 8 1/2 US cup water; 6 eggs ((or to preference))

Our family’s Bean Curd and Ginkgo Nut Dessert Soup is the most soothing way to finish off a meal! It’s ultra silky and comes together incredibly easily using just 5 ingredients. Enjoy it hot ot cold any time of the day!

Bean Curd and Ginkgo Nut Dessert Soup in a pot with a spoon scooping into it.

A nutritious dessert for youthful skin

There’s just something so delicately nourishing about Cantonese tong sui. Whether its this traditional Bean Curd and Ginkgo Nut Dessert Soup or a Silky Egg Pudding (冰花燉蛋), I can always trust that my body is getting the extra love that it needs.

That love might come in the form of sweet potato, snow fungus, hashima, sago, grass jelly, black sesame or taro balls, and for those of you who have been reading my posts for long enough, you’ll know that Mum is an avid supporter of these for one wholesome reason:

Tong sui keeps the skin looking radiant and youthful!

While that might be a very attractive reason to enjoy something sweet, what makes this tong sui stand out from all the rest is that is comes bejewelled with golden gems.

They rest in a sea of silky tofu sheets that simply melt in your mouth and add a gorgeous creamy texture.

But it doesn’t stop there. Whole eggs make this a complete meal, enough to satisfy even the deepest of sugar cravings!

All about ginkgo nuts

While you may have come across bean curd sheets in recipes like Grandma’s Lo Han Jai (Buddha’s Delight 罗汉斋), this is our first recipe featuring ginkgo nuts. So for those of you who haven’t come across it before (or just want to know a little bit more about them), we cover it all here:

What they are

Known as 白果 (pronounced bak go in Cantonese), you’ll find ginkgo nuts on ginkgo trees. They’re native to the Eastern parts of Asia and are typically enjoyed in Asian cuisines, including ones from China and Japan.

Taste

When you spot them with their shells on at the shops, they actually have a rather unpleasant smell, almost a pungent cheese. But as soon as you deshell them, you’ll uncover the hidden gem that’s inside.

After being cooked, they taste creamy, slightly bitter and have a gummy texture. There’s a nutty fragrance to them that’s almost floral and wrapped by a thin layer of skin.

They’re often cooked in stir fries, steamed with rice or added to desserts. Grandma also likes to make a bean curd and ginkgo nut version of her Pig Stomach Soup with Peppercorns (胡椒豬肚湯) without the peppercorns.

How to prepare them

Hands using a rolling pin to deshell ginkgo nuts on a chopping board above a bowl of nuts in water.

If you buy them with their shells still on, use a tool like a rolling pin to crack the shells open. Gently remove each nut from its shell and place them in warm water. This will help to loosen the thin brown skin wrapped around it.

Then carefully peel away the skin until you have just the yellow ball and let it drip dry until ready to use.

Health Benefits

Bak go is considered healthy in Chinese culture and is even said to be an aphrodisiac! What gives them their health benefits is the fact that they supposedly warm up the body and assist with breathing difficulties like asthma.

They are also dense in nutrients, including iron, zinc, potassium, calcium and copper while having cholesterol-lowering properties.

However, it is also said that having more than 10 a day can be toxic. That’s why it isn’t advised to eat them raw because the toxins are most potent.

So I suggest eating them in moderation!

Bean Curd and Ginkgo Nut Dessert Soup in a pot.

Why this recipe works

Using your hands to break the tofu sheets means you’ll have a silky spoonful every time.
Rock sugar is traditionally used for a subtle sweetness that complements the dish.
Peeling hardboiled eggs after having been in the ice bath makes it easier to remove the shell.

What you’ll need

Ginkgo nuts in a colander along with rock sugar in a dish, eggs and dried bean curd sheets on plates and water in a bowl.

About the ingredients

You can find all the ingredients packaged in Asian supermarkets. Make sure to buy the tofu SHEETS (without salt) and not the sticks.

Modifications

While we like to keep our version simple, some home recipes include other ingredients for extra flavor and texture:

Pearl barley – Soak the pearl barley for an hour to use in any dish.
Lotus seeds – These need to be soaked for 3 hours to soften, then rinsed before being put into this recipe.
Pandan leaves – Just like how we do with our Chè Đậu Trắng (Sticky Rice Pudding with Black Eyed Peas) and Chè Trôi Nước (Vietnamese Glutinous Rice Balls) cream, tying the leaves into a knot and adding it in will release a floral aroma.
Sweetened wintermelon candy – This can be used as a substitute or addition to the sugar, depending on your taste. It’s a technique Mum likes to use for her Chinese Herbal Tea (涼茶) for a balanced sweetness.

How to make this recipe

Boil the eggs for 10 minutes or until completely cooked, then sit them in an ice bath for 15 minutes to cool down. Peel the eggs under running cold water and set them aside for later.

Bring the pot of water to a boil and add the ginkgo nuts to cook for 10 minutes, then use your hands to crumble the bean curd sheets into the water.

Let that simmer for 15 minutes or until it has reached your preferred consistency and add in the rock sugar for 3 minutes.

Add the eggs back in to warm up, then serve as is or refrigerate to enjoy cold!

Recipe FAQs

Which bean curd sheets do I use?

We use the flat type that can be found in Asian supermarkets. They differ from the stick version in that these are folded into sheets before being packaged. You’ll often find there are broken shards at the bottom because of how delicate they are.

Why is my tong sui salty?

Sometimes the tofu sheets come fried and coated in other ingredients like salt. You can give them a rinse and wipe before using them. Otherwise, soak for 10 minutes and drain the liquid out before use.
Otherwise, check to see if you have the dried bean curd sheets that have no salt in their list of ingredients. The salted version is used to savory dishes like Lobak (Five-Spice Meat Rolls).

Tips for the best results

Add the eggs in last. After being peeled, put them in for just long enough to get warm on the inside, otherwise you will run the risk of creating craters in the whites.
Cook the tofu skin until it has dissolved. If you can spare the time, doing this will add creaminess and produce a milky color to the dessert soup. Just add more sheets later on that you won’t dissolve.
Remove the center from the nuts. Use a toothpick with a flat end to push right through the middle of the ginkgo lengthwise.

What to serve it with

Start with something light like our Steamed Oysters with Ginger and Shallots.
Sweet soups are perfect for cooling things down after you’ve had some Sichuan Chicken in Chili Oil (口水鸡) and Black Pepper Beef Stir Fry (黑椒牛柳).
Pair everything up with vegetables in this Crispy Pork Belly Stir Fry.
Chicken Feet Soup (雞腳汤) will complete the meal before dessert!

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