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Ginkgo Barley (Fu Chok)

   

Beancurd sheet

Ginkgo Barley (Fu Chok) Recipe

Make sure you buy the soft type of beancurd skin to make this dessert (pictured above). The other type, which is harder and oilier, is more suitable for making savoury Chinese braises and stews.

Serves: 4-6

Prep Time: 10 mins

Cook Time: 40 mins

Ingredients

  • 100g soft beancurd skin sheets (三边腐竹) soaked in water until soft
  • 1800ml water
  • 50g barley (薏米) rinsed
  • 3 pandan leaves tied to a knot
  • 20 pitted red dates100g canned or vacuum-packed (boiled and shelled) ginkgo nuts (白果)
  • 130g rock sugar (冰糖) to taste

Directions

  1. In a pot, add water, barley, pandan leaves and red dates. Bring to a boil, then simmer for about 20 minutes or until barley is soft.
  2. Add gingko nuts and soaked softened beancurd sheets (do not add the water used to soak the beancurd sheets), and continue simmering for another 10 minutes, or until the beancurd skin reached the consistency you like (big pieces or congee-like fine consistency; I like somewhere in between).
  3. Add rock sugar, stir until the sugar is fully dissolved. Discard pandan leaves. Serve warm or chilled.

Noob Cook Tips

  1. Get the finer type of barley, usually labelled as pearl barley. They are easier to cook and softer to eat.
  2. You can substitute gingko nuts with lotus nuts, or use a combination of both.

                                           

Leave a Comment





39 Responses to “Ginkgo Barley (Fu Chok)”

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

    Gingko barley is my all-time favourite dessert.

    Reply

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

      mine too :)

      Reply

  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 =]

    Reply

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

      if you can bake, this is nothing ;)

      Reply

  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. =)

    Reply

  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 (http://dodol-mochi.blogspot.com/2009/12/jobs-tears-dried-beancurd-gingko-nut.html), 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!

    Reply

    • 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

      Reply

  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….

    cheers
    MissB

    Reply

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

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

    Reply

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

    TQ for sharing such a lovely tasting dessert…..

    Reply

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

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

    Reply

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

    where can I buy holland barley?

    Can I use Pearl Barley instead?

    Reply

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

    Hi!
    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!

    Reply

    • 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?

      Reply

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