Ginkgo, Beancurd Skin & Barley Chinese Dessert

Ginkgo, Beancurd Skin & Barley Chinese Dessert

A very popular dessert in Chinese household.

Ginkgo, Beancurd Skin & Barley Chinese Dessert (Fu Chok Yee Mai Pak Kor Tong Sui)

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Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

A very popular dessert in Chinese household.

Ingredients

  • 50 g Fu Chok (dried bean curd), washed

  • 1 L water

  • 50 g barley, wash, and drain

  • 20 ginkgo nuts, remove shell, skin, and center bitter part.

  • 35 g rock sugar or brown sugar

  • 7 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

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