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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

44 comments on “Ginkgo Barley (Fu Chok)”

  1. I don’t like ginkgo, so my favorite type is with fuchuk, egg and rock sugar.

  2. My friend just gave me a big packet of fresh ginko nuts today. I was just thinking what to do with it. Yea I should make this fuchuk pak kor :)

  3. Ages since I had this. My mum used to make this when we were young. Unfortunately don’t have the chance now other than eating it outside (my other half doesn’t really like this). I take mine either hot or cold and they say that this is good for your complexion …

  4. Mmm… I like yours, cos it has got lots of ginko nuts ^^

  5. This dessert reminds me of 1 small “incident” with my mother-in-law. Let me try your recipe and share my story in my blog. ;)

  6. Nice. I think my Hubby-D will like this :)

  7. I love this too- the best thing is that it tastes good whether hot or cold! Good tip about the beancurd sheets!! I will look out for it!

  8. ohhh and i heard this is really really good for me and my trunk! (maybe minus the ginkgo nuts)…loveee

  9. This does look very refreshing. My mom is always telling me these nuts are good for me, but her talks have never been as persuasive as this post.

  10. This is one of my favourite desserts. I remember my landlady, while living in KL, liked to cook this.. and I love it! :)

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