10 Dec Ginkgo, Beancurd Skin & Barley Chinese Dessert Posted at 11:49h in Recipes, Asia, Desserts, Plant Based by Digitalp3opl3 0 Comments A very popular dessert in Chinese household. Print Ginkgo, Beancurd Skin & Barley Chinese Dessert (Fu Chok Yee Mai Pak Kor Tong Sui) 0 from 0 votes Servings4servingsPrep time30minutesCooking time40minutes A very popular dessert in Chinese household. Ingredients 50 g Fu Chok (dried bean curd), washed1 L water50 g barley, wash, and drain20 ginkgo nuts, remove shell, skin, and center bitter part.35 g rock sugar or brown sugar7 pandan leaves, wash and tied into a knot Directions In a big pot, bring the water to boil, add in the barley and ginkgo nuts. Simmer for 30 minutes until the barley is soft.Add in Fu Chok and pandan leaves and simmer for another 30 minutes until Fu Chok breaks into small pieces.Discard the pandan leaves. Add in rock sugar and stir till sugar dissolves. Recipe Video Share Print page
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