Sweet Tofu, Barley and Ginkgo Dessert Soup

Sweet Tofu, Barley and Ginkgo Dessert Soup (白果薏米甜汤)。

This dessert is a traditional Chinese dessert, popular in Asia especially in Hongkong, Singapore, Taiwan and Malaysia.  It makes an excellent dessert choice during Summer, as it has cooling properties. Personally, I love making this dessert during Chinese New Year and eat it on the first day of Chinese New Year in the morning as the first food to symbolize “sweet beginning” to a New year.  My family tradition.

sweet tofu and ginkgo dessert

Sweet Tofu, Barley and Ginkgo Dessert Soup (白果薏米甜汤)

  • Servings: 4-6
  • Difficulty: easy
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Dried pearl barley, about 1/2 cup (increase or decrease quantity to your preference of the thickness of soup)
3l of water
dried tofu skin (flat type), about 1 oz (increase or decrease quantity to your preference)
a handful of fresh ginkgo (remove the bitter core in the middle if any)
1 egg white, lightly beaten
handful of rock sugar


(1)  In a pot, combine the barley and water and bring it to a boil.  Simmer for 15 minutes or till the barley turns soft and translucent.  You can add more water if preferred.

(2)  Rinse the tofu skin and tear them into bite size.

(3)  Add the tofu skin, ginkgo and rock sugar.  Simmer for 10 more minutes, uncovered.

(4)  Slowly drizzle egg white into the pot, and stir gently.

(5)  Serve hot or cold.