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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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42 Responses to “Ginkgo Barley (Fu Chok)”

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  1. Judy — July 12, 2010 @ 3:11 pm

    One of my favourite desserts. Wish I’m right next door to you. I could do with a bowl. ;P

    Reply

  2. Lia Chen — July 12, 2010 @ 4:29 pm

    Will this dessert give a cooling effect? Never make any dessert with bean curd sheets, usually just use it for cooking. I might try this soon :)

    Reply

    • wiffy replied: — July 24th, 2010 @ 12:32 am

      I think this is quite neutral, not too cooling if I am wrong :)

      Reply

  3. MaryMoh — July 12, 2010 @ 5:26 pm

    I love this. Have not eaten for a long time. Have to go and get the ingredients to cook soon.

    Reply

  4. wyyv — July 12, 2010 @ 10:26 pm

    i love this dessert.. My daddy use to cook it=)

    Reply

  5. pigpigscorner — July 12, 2010 @ 10:27 pm

    I love this but I tend not to eat the fuchok, it has this weird taste to me.

    Reply

  6. TasteHongKong — July 12, 2010 @ 10:55 pm

    Making this dessert with pandan leaves sounds interesting. Here, it is more popular to add eggs into this sweet soup.

    Reply

    • wiffy replied: — July 24th, 2010 @ 12:37 am

      Hope to have a chance to try the egg version one day. The ones in Singapore are mostly without egg.

      Reply

  7. anncoo — July 13, 2010 @ 12:23 am

    I love this too. My grandma used to cook this very often when I was a little girl.

    Reply

  8. Ching — July 13, 2010 @ 2:15 am

    I don’t like this as a child, so haven’t eaten it in ages. I think I prefer this savory instead of sweet. My mom loved this though.

    Reply

  9. lisaiscooking — July 13, 2010 @ 4:16 am

    This looks like a comforting dessert. I’d love to try working with bean curd skin sheets too.

    Reply

  10. Juliana — July 13, 2010 @ 6:01 am

    Oh! I never had this with the dry tofu…only with the curd one…it sure looks something that I’d love to try :-)

    Reply

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