Beancurd and gingko dessert soup (腐竹白果)

    This is an easy to cook dessert soup that tastes great! The soup in the photo is slightly over-boiled. The taoki shouldn't shatter as much.


    Central Region, Singapore
    2 people made this


    • 1125ml water
    • 125g dried barley
    • 175g taoki (dried beancurd skin), soaked until soft
    • 100g gingko nuts, shelled
    • 30g rock sugar
    • 1 egg, beaten


    1. Boil the water and dried barley for about 50 minutes under low heat. Stir to prevent the barley from sticking to the bottom of the pot.
    2. Add the dried beancurd skin, gingko nuts and rock sugar and allow it to boil for another 15 minutes.
    3. Add the beaten egg into the soup and stir quickly to break up the egg into slivers. Serve hot.

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