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BEAN CURD AND BARLEY DESSERT

Serves 1 to 2

Ingredients:

  • Water, 1.0L
  • Bean Curd Skin, 150 grams
  • Barley, 50 grams
  • Ginkgo, 20 (de-shelled)
  • Crystal Sugar, 150 grams

 

Instructions:

  1. In a Thermos® Shuttle Chef® inner pot, add water, barley and ginkgo, and bring to a boil under medium high heat for 20 minutes.
  2. Add bean curd skin, cover inner pot with lid and continue cooking for 5 minutes.
  3. Gently stir the soup with a spatula. Cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for heat insulation cooking for 1 hours. 
  4. Before serving, add crystal sugar, to taste.

 

Notes:

  • This recipe is based on using a 1.6L Thermos® Shuttle Chef® capacity. You may use the same ingredients quantities for TCRA-1800 and RPF-20 or adjust accordingly to the capacity of Shuttle Chef®.

 

Photo and recipe courtesy of Thermos Malaysia