- 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.
- 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.
- Add rock sugar and stir until the sugar is fully dissolved. Discard the pandan leaves.
- Serve warm or chilled.