Indulge in the delightful world of Asian desserts with our Ginkgo Barley Beancurd Dessert, also known as TongSui. This sweet and soothing dessert combines the earthy richness of barley, the silky texture of beancurd, and the nutty goodness of ginkgo nuts. It’s a comforting, warm treat that’s perfect for any season.

WHAT IS BARLEY BEANCURD GINKGO DESSERT?

Ginkgo Barley Beancurd Dessert, also known as “Bak Guo Fu Chok Yi Mai TongSui”, is a traditional Asian dessert. It’s a sweet and soothing dessert often served in various East and Southeast Asian cuisines. This dessert typically consists of the following key ingredients:

  1. Barley: Barley grains are cooked until they become soft and starchy. They add a mild, nutty flavor and a pleasant chewy texture to the dessert.
  2. Beancurd: Silken or soft beancurd is used to provide a creamy, silky texture to the dessert. It blends well with the other ingredients and creates a delightful consistency.
  3. Ginkgo Nuts: Ginkgo nuts are small, pale green seeds that come from the ginkgo tree. They have a unique, slightly nutty flavor and add a pleasant crunch to the dessert.

The ingredients are often simmered in a sweet liquid, which can be made from water or a combination of water and sugar. Some variations of this dessert may include additional elements like rock sugar, pandan leaves for flavor, or other ingredients like sweet potatoes or taro for added complexity.

Barley Beancurd Ginkgo Dessert is known for its comforting and soothing qualities. It’s served warm and is often enjoyed as a dessert or a sweet snack. The combination of textures and flavors makes it a delightful treat for those with a sweet tooth. It’s a popular dessert in regions like China, Hong Kong, Malaysia, and Singapore, where it’s enjoyed both at home and in restaurants.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

  • Water – Water serves as the essential liquid foundation for this dessert. It plays a fundamental role, and there is no direct replacement for it in this recipe. However, feel free to customize the quantity of water to achieve your preferred consistency.
  • Barley – Barley contributes a gentle, nutty taste and imparts a chewy texture to the dessert. In this recipe, I’m using pearl barley, but you can opt for Chinese barley if desired; just be aware that it will yield a slightly different texture.
  • Pandan Leaves – Pandan leaves provide a unique, sweet aroma to the dessert. If you can’t find pandan leaves, you can substitute them with pandan extract or essence. A small amount of vanilla extract can also provide a similar aromatic touch.
  • Beancurd Sheets – Beancurd sheets are used to provide a silky texture to the dessert.
  • Lump Sugar – Lump sugar is used to sweeten the dessert. You can substitute it with granulated sugar, brown sugar, or any sweetener of your choice. Adjust the quantity to taste, as the sweetness may vary depending on the type of sugar you use.
  • Ginkgo Nuts – Ginkgo nuts add a unique flavor and a pleasant crunch to the dessert. If you can’t find ginkgo nuts. Alternatively, you can omit them or use any other type of nuts you prefer.

RECIPES TIPS

  • Rinse the Barley: Before using barley, rinse it thoroughly under cold water to remove any impurities. This step helps ensure the cleanliness of your dessert.
  • Soak the Barley: Soaking the barley for a few hours or overnight can help reduce the cooking time. It also results in a creamier texture.
  • Select Quality Beancurd Sheets: If using beancurd sheets, choose high-quality ones that are fresh and soft. Stale or low-quality beancurd sheets can affect the texture of the dessert.
  • Pandan Leaves for Aroma: Pandan leaves add a delightful aroma to the dessert. If using fresh leaves, tie them in a knot to release their fragrance. If using pandan extract, a few drops will suffice.
  • Control Sweetness: Adjust the amount of lump sugar to your desired level of sweetness. Add it gradually and taste as you go to achieve the perfect balance.
  • Cook Ginkgo Nuts Appropriately: If you’re using fresh ginkgo nuts, boil them until they are tender. If you have canned or pre-cooked ginkgo nuts, add them later in the cooking process to prevent them from becoming too soft.
  • Consistency Matters: The consistency of your dessert is a matter of personal preference. If it’s too thick, you can add more water. If it’s too thin, simmer it a bit longer to reduce the liquid.
  • Serve Warm: Barley Beancurd Ginkgo Dessert is best enjoyed warm, so serve it shortly after preparing for the most comforting experience.

MADE AHEAD INSTRUCTIONS

  1. Prepare the Base: Follow the recipe up to the point where the dessert has been cooked, and all the ingredients are combined. Ensure that the dessert is properly sweetened and has reached the desired consistency.
  2. Cool and Store: Allow the dessert to cool to room temperature. Once it’s cooled, transfer it to an airtight container with a lid. Make sure the container is clean and free from any moisture.
  3. Refrigerate: Store the dessert in the refrigerator. It can be kept in the fridge for up to 2-3 days. Be sure to label the container with the date to keep track of freshness.
  4. Reheating: When you’re ready to serve the dessert, gently reheat it on the stovetop over low to medium heat. Stir occasionally to prevent sticking or burning. You may need to add a bit of water to adjust the consistency if it has thickened in the fridge.
  5. Garnish: Just before serving, you can add fresh garnishes or toppings, such as ginkgo nuts or a drizzle of honey, to freshen up the appearance and taste.

Making this dessert ahead of time can be a time-saving option, especially if you plan to serve it for a special occasion or meal. It allows you to enjoy a traditional and comforting dessert without the last-minute rush.

STORAGE & REHEATING

Storage: To store Barley Beancurd Ginkgo Dessert (TongSui), follow these guidelines:

  1. Cool It Down: Allow the dessert to cool to room temperature after cooking.
  2. Airtight Container: Transfer the cooled dessert to an airtight container with a lid.
  3. Refrigeration: Store the container in the refrigerator. The dessert can be stored for up to 2-3 days.
  4. Label and Date: Consider labeling the container with the date when it was prepared to keep track of its freshness.

Reheating: When you’re ready to enjoy the dessert again, follow these steps for reheating:

  1. Stovetop Reheating: Gently reheat the dessert on the stovetop over low to medium heat. Stir occasionally to prevent sticking or burning.
  2. Adjust Consistency: If the dessert has thickened in the refrigerator, you may need to add a small amount of water to reach your desired consistency. Add it gradually and stir well.
  3. Reheat Slowly: Reheat it slowly to avoid scorching or overcooking. You’re aiming to warm it through, not cook it further.

By following these storage and reheating instructions, you can maintain the quality and flavor of your Barley Beancurd Ginkgo Dessert when enjoying it again later.

RECIPES FAQS

Can I use pearl barley instead of other types of barley for this dessert?

Yes, you can use pearl barley in this dessert. Pearl barley is commonly used and works well. It has a softer texture compared to other varieties, making it a good choice for this recipe.

How do I prepare ginkgo nuts for this dessert?

If you’re using fresh ginkgo nuts, you’ll need to first remove them from their shells and peel off the inner skin. Boil them in water until they become tender before adding them to the dessert. If you have canned or pre-cooked ginkgo nuts, simply rinse and drain them before use.

Can I use pandan extract instead of pandan leaves?

Yes, you can use pandan extract as a convenient substitute for fresh pandan leaves. A few drops of pandan extract can provide the desired aromatic touch. Adjust the quantity based on your preference for the pandan aroma.

Is it possible to make this dessert in advance and reheat it later?

Yes, you can make Barley Beancurd Ginkgo Dessert ahead of time. Follow the provided storage and reheating instructions in the previous responses to ensure it maintains its quality when reheated.

Can I adjust the sweetness level of the dessert to my liking?

Absolutely! You can adjust the sweetness by adding or reducing the amount of lump sugar in the recipe. Start with the recommended amount, taste the dessert, and then add more sugar if needed to reach your desired level of sweetness.

What other garnishes or toppings can I use to enhance the dessert?

You can get creative with garnishes and toppings. In addition to ginkgo nuts, you can add roasted sesame seeds, a drizzle of honey, or a sprinkle of coconut flakes to add extra flavor and visual appeal to your Barley Beancurd Ginkgo Dessert.

Can I adjust the portion size of the recipes?

You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking!
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Even preparation time (such as for cutting) may be different than in the original recipe. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

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RECIPES CARD

Barley Beancurd Ginkgo Dessert (TongSui)

CategoryDifficultyBeginner

Barley Beancurd Ginkgo Dessert, or "TongSui" is a traditional Chinese dessert that combines a delightful blend of flavors, textures, and health benefits. It is a sweet, creamy, and soothing dessert often enjoyed as a comfort food or a special treat.

Yields4 Servings
Prep Time5 minsCook Time50 minsTotal Time55 mins

 1500 g water
 120 g barley
 3 pandan leaves
 60 g beancurd sheets
 130 g lump sugar
 100 g ginkgo nuts

1

Begin by preparing the ginkgo nuts. Place the ginkgo nuts in the simmering basket and cook for 10 min | 100°C | Speed 2. Once cooked, transfer the nuts to the Thermomix® mixing bowl and peel for 8 sec | ⤺ Speed 5. Remove and set aside. *skip this step if you using ready peeled ginkgo.

2

Clean the Thermomix® mixing bowl, add the water, barley, pandan leaves, and beancurd sheets. Cook for 40 min | 100°C | ⤺ speed spoon. To prevent splashing, place the Varoma on top of the mixing bowl.

3

After cooking, remove and discard the pandan leaves. Then, add the prepared ginkgo nuts and lump sugar to the mixture. Cook for an additional 10 min | 100°C | ⤺ Speed spoon.

Ingredients

 1500 g water
 120 g barley
 3 pandan leaves
 60 g beancurd sheets
 130 g lump sugar
 100 g ginkgo nuts

Directions

1

Begin by preparing the ginkgo nuts. Place the ginkgo nuts in the simmering basket and cook for 10 min | 100°C | Speed 2. Once cooked, transfer the nuts to the Thermomix® mixing bowl and peel for 8 sec | ⤺ Speed 5. Remove and set aside. *skip this step if you using ready peeled ginkgo.

2

Clean the Thermomix® mixing bowl, add the water, barley, pandan leaves, and beancurd sheets. Cook for 40 min | 100°C | ⤺ speed spoon. To prevent splashing, place the Varoma on top of the mixing bowl.

3

After cooking, remove and discard the pandan leaves. Then, add the prepared ginkgo nuts and lump sugar to the mixture. Cook for an additional 10 min | 100°C | ⤺ Speed spoon.

Barley Beancurd Ginkgo Dessert (TongSui)

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