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Before you jump to Barley beancurd dessert recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
Most of us think that comfort foods are bad for us and that we need to keep away from them. At times, if your comfort food is essentially candy or other junk foods, this can be true. Soemtimes, comfort foods can be perfectly nourishing and good for us to consume. A number of foods actually do raise your mood when you consume them. If you seem to be a little bit down and in need of an emotional pick me up, try some of these.
Make a few trail mix of nuts or seeds. Your mood can be elevated by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. This is because seeds and nuts have lots of magnesium which boosts your brain’s serotonin levels. Serotonin is a feel-good substance that tells the brain how to feel at any given point in time. The more of this chemical in your brain, the better you’ll feel. Not just that, nuts, in particular, are a great protein food source.
So you see, you don’t need to consume all that junk food when you want to feel better! Try several of these instead!
We hope you got benefit from reading it, now let’s go back to barley beancurd dessert recipe. To make barley beancurd dessert you only need 5 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Barley beancurd dessert:
- Use 1 cups holland barley
- Take 75 grams beancurd for dessert
- You need 200 grams pre-boiled gingko nuts
- Use To taste rock sugar
- Get A few pcs pandan leaves, knotted
Steps to make Barley beancurd dessert:
- Wash clean holland barley. There are 2 different type of barley that can be easily found in singapore. Chinese barley has cooling properties, but the taste is a bit funny. Holland barley tastes nicer, suitable for dessert but some says it can cause phlegm. I use holland barley for this dessert as i like the taste more.
- Smash the beancurd sheet to smaller pieces. Pls make sure you use the one for dessert. There is other type of beancurd sheet for soup too but it is more oily and the texture is different.
- Now the gingko nuts. I bought the pre-boiled gingko nuts. Some says that we need to remove the core to avoid any bitter taste in this dessert.
- Prepare 3L of water, cook barley and beancurd together. Add pandan leaves. I use pressure cooker so it takes me like 5 mins and all are tender already. Beancurd will be very soft like porridge consistency. Some people doesn’t like porridge consistency so you can cook the beancurd later on. If you use normal pot/pan, it probably takes 30 minutes to cook the barley till tender.
- Add gingko nuts and boil for another 10 minutes. Add rock sugars to taste.
- Done! Can be served cold or warm. I like mine cold.
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