Ingredients

• Barley: 160g

• Gingko Nuts: 100g (wash and remove pulp)

• Beancurd Skin: 50g

• Honeycomb Sugar: 150g

• Soya Milk: 175 ml

• Pandan Leaves: 6 pcs

• Water: 3 litres

Cooking Method

1. Wash barley and add in 3 litres of water to boil for 45 minutes.

2. Mash the beancurd skin, add gingko nuts and pandan leaves into soup. Continue to boil for the next 15 minutes.

3. Turn fire off, add honeycomb sugar and soya milk. Stir evenly to serve.

Credits:

Published by: Thekchen Choling (Singapore)

Recipe by Ani Losang Chokyi

Editor: Stella Hoh

Food Photography by Bene Tan

Food Styling by Ada Wong

#dessert