Raw ingredients are shown in the earlier entry.
It is nice to have a big pot of dessert to enjoy on hot days. I made the above just now. Real easy to do and tasty too.
10 quail eggs, hard boil and peel shell
700 ml of water
1 fistful of barley
Rock sugar to taste
A few pieces of beancurd skin
Gingko and lotus seed (fresh ones, preferably. I use about a fistful of each.)
Boil barley with water for about 45 mins to 1 hour until soft. Add rock sugar, pandan leaves, gingko, lotus seed and beancurd skin to boil further. When the beancurd skin disintegrate, dessert is ready. Add in quail eggs.
Some of the ingredients are optional. Main ingredients to use are just barley and beancurd sheet.
Tip for making great thongsui (dessert).
Always use less water and more sugar when cooking.
Before serving, add ice-cubes or more water to make the dessert less sweet/palatable.
The trick/purpose is to let the main ingredients absorb the sweetness. If possible, let the thongsui soaked overnight in the refigerator in the sweet soup.