I imported the dried beancurd from Ipoh in order to make this dessert because the shop in Lahad Datu sells the one which cannot dissolve in hot water. But just a bit take time to take out the ginkgo from its shells. So I prepared the ingredients last night and put all the stuff into the slow cooker this morning. See, can enjoy a nice dessert...10 March 2008
Ginkgo Barli
I imported the dried beancurd from Ipoh in order to make this dessert because the shop in Lahad Datu sells the one which cannot dissolve in hot water. But just a bit take time to take out the ginkgo from its shells. So I prepared the ingredients last night and put all the stuff into the slow cooker this morning. See, can enjoy a nice dessert...
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4 comments:
again, one of my favorite. I use to cook this during my school time. like you said, peeling off the ginkgo is the worse part, but you can try to cool it in freezer, then take out and wait few minutes, until some condense water wet the ginkgo.that will be easier.
Btw, what is Ginkgo?
Ohh.. thats gd idea. Ok, next time i wil try.
Ginkgo is a deciduous ornamental tree, native to China, with fan-shaped leaves and edible fruit and seeds.
->Btw im not using the tree..Haha.
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