Bean Curd and Ginkgo Nut Dessert Soup (腐竹白果糖水)
Our family's Bean Curd and Ginkgo Nut Dessert Soup is a soothing way to finish off a meal! It's silky and comes together using just 5 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)
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!
- 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.
- You can find all the ingredients packaged in Asian supermarkets. Make sure to buy the tofu SHEETS (without salt) and not the sticks.
- To modify this Bean Curd and Ginkgo Nuts Dessert Soup, you can add pearl barley, lotus seeds, pandan leaves or sweetened wintermelon candy.
Calories: 131kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 59mg | Potassium: 46mg | Sugar: 1g | Vitamin A: 178IU | Calcium: 26mg | Iron: 1mg