Yen Can Cook: Barley Ginko Fuzhuk Dessert

Mom gave me some fuzhuk (bean curd sheet) sometimes ago and told me that the fuzhuk is best for cooking barley ginko fuzhuk tong sui so I came out with this recipe 🙂

Ingredients

100 g Barley

1pcs Fuzhuk (Bean curd sheet) ~ Make sure to buy the soft type of bean curd sheets which is suitable to make this dessert.

100g Ginko nuts (Remove the tiny green seed inside otherwise it will taste bitter)

3pcs Pandan leaves (screwpine leaves)

130g rock sugar or to taste

2000ml water

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Step 1: Wash and clean the barley, ginko nuts and fuzhuk. Crush the fuzhuk into tiny pieces.

Step 2: Add in water, barley & pandan leaves in a pot and bring to a boil. Lower the heat and simmer for about 20 minutes or until barley is soft.

Step 3: Add gingko nuts and beancurd sheets pieces, continue simmering for another 10 minutes until the bean curd sheet pieces are soft.

Step 4: Add rock sugar and adjust according to your taste. Discard pandan leaves. Serve warm or chilled.

Remark: Bean curd sheet can crush into tiny pieces like how I did which will dissolved in the soup or any sizes according to personal preference.

Happy Cooking!

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