Recipe: Hong Kong dried bean curd dessert soup (腐竹糖水) + instruction video
I sometimes miss the sweet dessert soup shops in Hong Kong, as I am living in the Netherlands, where they don't have a midnight snack culture - unless you count the greasy fried food after a long night out. This summer, my mom has often made this sweet dessert soup for me. In the video underneath, I will teach you how to make this traditional Hong Kong style dried bean curd dessert soup.
Bean curd is made of soy beans and it has a fragrant flavor. If you like soy milk (not the Western kind, but the Hong Kong kind, such as Vitasoy), you would like this too. The dried barley and dried bean curd sticks are chewy, the dried bean curd sheets are soft and melt-in-your-mouth, and the olive shaped Ginkgo nuts have a creamy bean texture and a soy bean flavor.
- Put the dried barley and the dried bean curd sticks in the boiling water first. The dried bean curd sheets and the Gingko nuts from a can are done very quickly, so place them in there last.
- You can also replace the slices of brown sugar and rock candy sugar with 100-200 g of normal granulated brown sugar or honey, as I am using those 2 kinds of sugar for their fragrant flavor.
- You can adjust the sweetness of the sweet dessert soup to your own taste. If you want to be on the safe side and you don't like things too sweet, put only half of the sugar first and keep tasting, after it dissolves.
- You can also leave out the eggs or the Ginkgo nuts (if you can't find them).
- You can also buy the Ginkgo nuts fresh, but it takes more time and effort to make them.
Bean curd is made of soy beans and it has a fragrant flavor. If you like soy milk (not the Western kind, but the Hong Kong kind, such as Vitasoy), you would like this too. The dried barley and dried bean curd sticks are chewy, the dried bean curd sheets are soft and melt-in-your-mouth, and the olive shaped Ginkgo nuts have a creamy bean texture and a soy bean flavor.
Ingredients for the Hong Kong dried bean curd dessert soup (腐竹糖水)
- 2 l water
- a can of Ginkgo nuts (白果)
- 200 g Dried barley (洋薏米)
- 100 g Dried Bean curd (腐竹).
- 100 g Dried Bean curd sticks (元枝腐竹)
- 2 eggs
- 2 and a half slices of brown sugar and 4 small pieces of rock sugar candy
More information
- I used the flat sheets of dried bean curd and the dried bean curd sticks to get two different kinds of textures. The dried bean curd is soft and melts in your mouth and the dried bean curd sticks are chewy and harder. Soak the dried bean curd and the dried bean curd sticks for a few minutes in a large bowl of water before use. After soaking them, you can break the dried bean curd sticks in smaller pieces with your hands or cut them with kitchen scissors or a knife.The sheets of dried bean curd fall apart on its own.- Put the dried barley and the dried bean curd sticks in the boiling water first. The dried bean curd sheets and the Gingko nuts from a can are done very quickly, so place them in there last.
- You can also replace the slices of brown sugar and rock candy sugar with 100-200 g of normal granulated brown sugar or honey, as I am using those 2 kinds of sugar for their fragrant flavor.
- You can adjust the sweetness of the sweet dessert soup to your own taste. If you want to be on the safe side and you don't like things too sweet, put only half of the sugar first and keep tasting, after it dissolves.
- You can also leave out the eggs or the Ginkgo nuts (if you can't find them).
- You can also buy the Ginkgo nuts fresh, but it takes more time and effort to make them.
