Kelcqi,
for 6 servings of dessert, I use 500gm gingko nuts (shell them, soak them to remove skin, then remove the "heart"), 1 big handful of barley, 4 sheets of beancurd skin (can buy from any chinese medical shop.. tell them it is for dessert,. must pre soak until light yellow in colour) and some rock sugar to taste.
First, boil the gingko nuts, then when about 80% soft, add barley, and cook till barley and gingko nuts almost 100% cook, then add beancurd sheets and cook until disintegrated somewhat. Then add rock sugar to sweeten it.
I use pressure cooker to cook, so gingko nuts, cook at 10 minutes full pressure, then add barley, cook for another 7 minutes full pressure, then release pressure. Add beancurd sheets and heat up (no need pressure, or at most 1 minute at full pressure if not beancurd sheets will dissolve), then add rock sugar to dissolve when removed from heat.
I find that the above proportions make 6 servings. As for the water, just add to what you feel comfy. But note.. more water means more rock sugar must be added. usually I just cook about half ingredients, half water in a cup. should have 6 cups.