Gingko Nuts: 100g (wash and remove pulp)
Beancurd Skin: 50g
Honeycomb Sugar: 150g
Soya Milk: 175 ml
Pandan Leaves: 6 pcs
Water: 3 litres
Wash barley and add in 3 litres of water to boil for 45 minutes.
Mash the beancurd skin, add gingko nuts and pandan leaves into soup. Continue to boil for the next 15 minutes.
Turn fire off, add honeycomb sugar and soya milk. Stir evenly to serve.
Published by: Thekchen Choling (Singapore)
Recipe by Ani Losang Chokyi
Editor: Stella Hoh
Food Photography by Bene Tan
Food Styling by Ada Wong