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Ginkgo Barley (Fu Chok)

Ginkgo Barley Recipe

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Ginkgo Barley (白果薏米腐竹糖水) is one of my favourite Chinese desserts of all time. Also known as fu chok (foo chuk), this dessert tastes light, refreshing and nourishing. It is also really easy to make. Be sure to buy the soft type of bean curd skin sheets to make this dessert (see picture below).

See Also: Snow Fungus Dessert Soup Recipe

The other type, which looks alike but is harder and oilier, is more suitable for making Chinese style meat stews such as “tau yu bak” (I found out the hard way). I also cheat by using canned ginkgo nuts (where the nuts are already shelled and boiled), so the steps and cooking time for this recipe are greatly simplified.

Beancurd sheet

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43 Responses to “Ginkgo Barley (Fu Chok)”

  1. Mei Teng — July 16, 2010 @ 3:49 pm

    Gingko barley is my all-time favourite dessert.


    • wiffy replied: — July 24th, 2010 @ 12:35 am

      mine too :)


  2. zy — July 17, 2010 @ 12:21 am

    wah one of my favourite chinese desserts. I need to have it chilled though haha. looks like a recipe i can handle. gonna make this when i’m free =]


    • wiffy replied: — July 24th, 2010 @ 12:36 am

      if you can bake, this is nothing ;)


  3. Pei-Lin — July 19, 2010 @ 9:23 pm

    Eh, Wiffy! You made my fave tong sui here! I cook this pretty regularly! In fact, my whole family loves it. =)


  4. Pei-Lin — July 19, 2010 @ 9:28 pm

    Btw, forgot to tell you … I sometimes beat a little bit of egg into the soup … making 蛋花 … Try it, it’s actually nice. When I was blogging about this (, I realized that what we refer to as 薏米, in English, it should be called Job’s Tears, not barley. “Barley” is a term commonly and mistakenly used in our region! No wonder my American dad couldn’t understand what I was trying to tell him … LOL!


    • wiffy replied: — July 22nd, 2010 @ 4:46 pm

      oh I’ve always wondered what job’s tears are, now I know! US frequently have a different name for food (such as for yam/sweet potato/taro), I think in Asia, more people will know it as barley. I learnt something from you every time, thanks for sharing :D


  5. MissB — August 11, 2010 @ 7:47 pm

    Hi Hi

    This is my all-time favourite in Singapore. I wish I have all the ingredients available right now. One question : Is holland barley really from holland? If it is, maybe I can get it easily here in Antwerp (Belgium) chinatown….



  6. Jade — November 24, 2010 @ 5:27 pm

    Trying to prepare it right now.. (“,)


  7. leesiew — March 5, 2011 @ 10:39 am

    TQ for sharing such a lovely tasting dessert…..


  8. Miss Adriennely — June 18, 2011 @ 8:39 am

    Made this last night and it was delicious! Thanks for sharing the recipe :)


  9. Kasey Lim — May 3, 2013 @ 5:49 pm

    where can I buy holland barley?

    Can I use Pearl Barley instead?


  10. Rosalind — October 24, 2013 @ 8:52 pm

    I’ve a problem getting the beanskin to be soft & silky. After my first attempt years ago which had the beanskin dissolve to tiny bits (and soft), I tried again cooking this dessert several times & somehow the beanskin just doesn’t turn soft, no matter how long I cook it.

    Sometimes I add it when the barley is half done, sometimes together at the start of the cooking process. The beanskin is still rubbery when everything is cooked. Could you help? What am I doing wrong? I’ve used the same brand as you do too…. Thanks so much!


    • wiffy replied: — November 13th, 2013 @ 11:20 am

      I really have no idea since I don’t encounter it. Perhaps you want to try cooking this for several hours in the slow cooker?


    • JL replied: — June 30th, 2015 @ 11:27 am

      Hi Rosalind! Not sure if you’d see this but I encountered the exact same problem, even cooking it for hours over the slow cooker, double boiler etc and I finally found the solution! *excited* I’m using the same brand of fu chok, and the key is not to soak the fu chok for too long, not even more than 3 minutes I believe. I tried soaking until it turned pale (5 minutes?) and by then, it’d be too rubbery when cooked. I soaked it overnight thinking maybe it have to be soaked longer but it was the same. So In fact, just rinse it to make sure it’s clean enough and it may be cooked directly in boiling water until the desired texture. I like it mushy so I put it in with the barley, hope this helps any others that face the rubbery fu chok problem!



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