Directions

To Cook

1. In a large pot, add water, barley, pandan leaves (screwpine) and pitted red dates. Bring to boil, then leave to simmer for another 20 mins or until barley is soft.
2. Add gingko nuts and soaked beancurd sheets. Continue to simmer for another 10 mins or until the beancurd skin softens to fine, silky-smooth texture.
3. Add rock sugar and stir until the sugar is fully dissolved. Discard the pandan leaves.
4. Serve warm or chilled.