Gingko Nut and Barley Dessert

Shirley shared this recipe with me on gingko nut and barley dessert:
Ingredients:
Barley (Chinese barley eg Ayam Brand (comes in a red tin) - ¼ of the tin or more
Fresh gingko nut – 30 pieces or more (if you like)
Fuzou or beancurd (buy those which will dissolve or melt upon boiling, not those used for frying vegetables)
500ml of water
Yellow rock sugar

Tips on how to remove the skin of the gingko nuts (from Shirley):
Slightly break the hard shell of the gingko nuts using a pounder
Boil the gingko nuts for about 5 to 10 min in water or till the gingko nuts is soft
After boiling the nuts, the shell together with the gingko nut skin can be easily removed.

1. Wash the barley and rinse.
2. Wash the deshelled gingko nuts.
3. Boil the barley and gingko nuts in the water in a pot or slow cooker.
4. Break the dried beancurd into small pieces, wash and put into the pot with the barley and gingko nuts.
5. Boil over low heat for about 2 to 3 hours or 5 hours in the slowcooker.

Optional: place a few yellow rock sugar to be dissolved in the pot before serving.

I tried this out without the sugar and the dessert tastes quite pleasant too.