♡腐竹白果薏米 Soy Bean Skin & Barley Dessert with Ginkgo♡

凉凉的下午，来碗
*腐竹白果薏米*
这次采用冷冻鲜豆包，
再以冰糖代替白糖，
甜而不腻，家人的最爱~

材料：
冷冻豆包 1包(300克)，解冻

白果 200克
薏米 50克，洗净沥干水
斑斓叶 3~4片，洗净后打结
水 1500 毫升
冰糖 适量

做法：
1.将白果拨壳后，用滚水烫一下，去皮再用小刀切半，挑出芯洗净备用。
2.煮开一小锅水约250~300毫升的水， 把已经处理好的白果放入煮至软约15分钟，再加入适量的冰糖拌均匀，待冰糖溶解后即可熄火，让白果浸在冰糖水里一个夜晚。
3.隔天，煮开1500毫升的水，加入斑斓叶和薏米让它煮开，再转中小火煮至薏米开花软绵(约半小时)。
4.将斑斓叶取出，加入已腌制好的白果，再加入腐竹，滚至腐竹开始断开一小片，即可加入适量的冰糖搅拌均匀至溶化即可熄火。

Ingredients：
1 packet (300g) of  fresh soy bean skin in frozen, thawed
200g  ginkgo nuts
50g barley grains, washed and drained
3~4 pandan leaves, washed and tie in a knot
1500ml water
rock sugar to taste

Method：
1.Break ginkgo nut shells with a small hammer, removed the hard cover, blanched the ginkgo with hot water and skinned, cut into half, removed the stem (bitter part), rinse with water and set aside.
2.Boiled 250~300 ml water, pour in the cleaned ginkgo, bring it to cook for about 15 minutes or until it become soft. Add in rock sugar to taste, stir well and off the heat. Let it soak in the rock sugar syrup and keep in the fridge for a night.
3.In the next day, boil 1500ml water, add in pandan leaves and barley grains bring it to boil in high heat. When it is boiling, turn into low medium heat and let it boil until the barley soft for about half an hour.
4.Ladle out the pandan leaves, add in soaked ginkgo and fresh soy bean skin, let it simmer until the soy bean skin broken into small pieces.Lastly, add in rock sugar to taste before off the heat.