Fuzhu (Hoo Kee) and Barley Dessert Soup 腐竹意米汤

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Ingredients

  • 1 cup pearl barley
  • 5 cups water
  • 3/4 cup sugar (this is a reduced sugar recipe)
  • [optional] 3 pandan (screwpine) leaves, tied in a knot
  • 3 or 4 sheets of fuzhu/hoo kee
  • 2 eggs, beaten

Directions
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Wash the pearl barley in a bowl, then drain.

Repeat until the water turns clear.

Add the pearl barley, sugar, pandan (screwpine) leaves and 5 cups of water, then boil uncovered for 30 to 40 minutes, until the barley is soft.

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Remove the pandan leaves, then drizzle the beaten eggs into the barley while stirring.

Crumble the fuzhu/hoo kee sheets by hand (they should crumble very easily) and stir them into the pot.

Cook for another 3-4 minutes, and it is ready to serve.

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