Noob Cook Recipes

Sesame Wine Chicken Recipe Korean Ginseng Chicken Soup (Samgyetang) Recipe Fresh Ginseng Claypot Thai Glass Noodles with Prawns Recipe Steamed 3 eggs with pork recipe Shrimp & Egg Fried Rice Recipe

Ginkgo Barley (Fu Chok)

Ginkgo Barley Recipe

Ginkgo Barley (Fu Chok) Recipe

Make sure you buy the soft type of beancurd skin to make this dessert. 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


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


  1. In a soup 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

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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