ginko barley beancurd dessert

ingredients:
100g barley
100g beancurd sheets (the neatly folded variety; the scrunched-up looking ones are for savoury dishes)
125g gingko nuts (can be less...depends on personal perference)
4 pandan leaves, rinsed and tied into a knot
2.5L hot water
1 Egg

method:
Soak beancurd sheets in cold water for about 5 minutes/ til soft.
Rinse barley and put into a slow cooker. Add hot water, pandan leaves and beancurd sheets.
Cook on high for 2 hours. (If using the stovetop, simmer for the same amount of time.)
Add ginko nuts and sugar.
Separate the egg yolk and egg white and slightly beat both. Add egg yolk first and allow the soup to become cloudy before adding the egg white. Swirl the soup in one direction so that you get 'egg flowers'/ strips of egg white.
Serve hot or chilled.

comments: The ginko nuts were abit bitter so i boiled them in a sugar syrup beforehand. I like my ginko barley thick and flavourful...the fragrance of the pandan needs to be pronounced and the soup should taste similar to soy milk...
I just realised today that when i cook, I'd usually replicate the best memory of that particular dish and try my best to make it taste like 'it should be'..do you do the same?? :) I believe it's called "the education of the palate" or something...hmm..