Thai cuisine · Breakfast & Eggs

Nam Tao Hu

Warm sweetened soy milk with soft silken tofu, cooked barley and ginkgo nuts as a breakfast bowl.

Ingredients · for 4 servings

• 1 l soy milk (unsweetened)
• 200 g silken tofu
• 50 g barley
• 8 ginkgo nuts (from a jar)
• 100 g palm sugar
• 2 pandan leaves
• 1 pinch salt
• 2 tbsp toasted sesame seeds

Instructions

1. Soak the barley in cold water for 2 hours, drain and cook in fresh water for 25 min. until soft, then drain and set aside.
2. Drain the ginkgo nuts, rinse and remove the bitter germ in the center with a small knife.
3. Simmer the palm sugar with 100 ml water and the knotted pandan leaves over medium heat for 5–6 min. into a thin syrup, then remove the leaves.
4. Heat the soy milk with a pinch of salt to about 80°C – it must not come to a rolling boil, or it will curdle.
5. Scoop the silken tofu into large flakes with a flat spoon and divide among four bowls together with the barley and ginkgo nuts.
6. Pour in the hot soy milk, sweeten to taste with the pandan syrup, sprinkle with sesame seeds and serve piping hot.