Feast: Dessert Soup Recipes

Go for refreshing dessert soups to tide you through the hot weather. Check out the simple-to-make recipes below:

Barley with Beancurd Skin and Ginkgo Nut Dessert Soup.

Recipe sourced from The Bonding Tool

Serves 6 to 8.


60g Pearl Barley

2 litres of water

5 Pandan Leaves, washed and knotted (optional)

100 - 200g dried beancurd sheets

1 teaspoon of Bicarbonate Soda

200g fresh Ginkgo Nuts

1-2 Eggs, beaten (optional)

Quail Eggs, hard boiled (optional)

150g rock sugar


1. Prep your ingredients starting with the ginkgo nuts. Split open the shells of the ginkgo nuts and soak the flesh in water. Once the skin is peeled, you will need to split the ginkgo into halve to remove the bitter stem.

2. Soak 100g of bean curd sheets in water and a teaspoon of bicarbonate soda until soft. Rinse them in a colander under running water.

3. Pour out 2 litres of water into a pot and boil the bean curd sheets and the fresh ginkgo nuts for 30 minutes over medium low flame.

4. Add barley and pandan leaves. Bring it to a boil and let it simmer for about 30 minutes or until the barley is soft. Stir it.

5. Check on the barley and ginkgo nuts. They should be bloated and soft. If they are, discard the pandan leaves and add rock sugar to taste.

6. Stir in the beaten eggs over medium high flame once the sugar is dissolved.

7. Add in the shelled hard boiled quail eggs and serve.

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