Ginkgo Barley 白果薏米

Ginkgo Barley 白果薏米 (6-8 servings)

Ingredients:

• 50 -60 g Barley (dependings of likings)
• 1800ml water
• 5 pandan leaves
• 100 g of beancurd skin sheets (Slightly more is ok)
• 100 g of cooked ginko (boiled and shelled) if you don't know how to prepare ginko, example removing the germs, please use canned type.
• 130 g of rock sugar (adjust according to liking)
• 1 chicken egg (optional)
• 1 pack of quail egg (optional)

Directions:

1. Cook the pack of the quail egg (hard boiled) and shell them. 
2. Soak beancurd skin in water till soften (around 5 mintues). Try not to break them into too small pieces
3. Wash the barley till water runs clear.
4. Bring barley, water, pandan leaves to boil. And simmer for about 20 minutes till barley is soft. Depending on your liking for the barley softness.
5. Add in ginko and beancurd skin and continue to simmer. Until the beancurd skin reaches the stage you like. Example: BIG pieces or like very very tiny pieces. Basically in between 8-15 minutes or more if you really like very small pieces.
6. Add in rock sugar to taste.
7. Pour in chicken eggs and break them inside the soup. (Egg flower). Add in the cooked quail egg. 
8. YOUR DESERT IS READY!!! 

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