Dried Bean Curd, Barley with Gingko Nuts Dessert Soup

You will find this dessert in most of the dessert stalls/shops in Singapore.

Ingredients - serves 6-7 persons:
½ cup of pearl barley
1 large sheet of dried bean curd skin (available from Chinese dry foodstuff shops)
1 packet of shelled gingko nuts (30-40 pieces, available from supermarkets)
2 large eggs
1 large rock sugar (according to preference)
1 large pot of water (about 2000ml)

Instructions:
(1) Wash pearl barley. Pour barley into the pot of water. Turn to high heat. Bring to boil.

2) Add gingko nuts and rock sugar. Turn to low fire, cook for 30 minutes. Tilt the lid of the pot.

(3) Break dried bean curd into small pieces. Wash and add to soup. Cook for 10 minutes, or until bean curd pieces soften.

(4) Break eggs into a bowl, beat (few strokes) with fork. Pour egg into soup slowly in stages and stir until egg-drops form strips. Off fire.

(5) Serve dessert soup warm and enjoy!