Saturday, November 12, 2022

Recipe: Fu Chuk Yi Mai (Dried Beancurd with Barley & Gingko)

Making another one of my favourite tong sui (Chinese dessert soup)! This time, it's Fu Chuk Yi Mai Pak Kor, translated as Dried beancurd with barley and ginkgo. Super easy and super yummy!

I’m using Job’s tears also known as Chinese barley or Yi Yi ren 薏苡仁 which has more health benefits compared to regular barley. Job's tears is good for those who have high cholesterol or have eczema, congestion etc. Try this classic Chinese dessert today.

Check out the YouTube recipe video here:

Fu Chuk Yi Mai (Dried Beancurd with Barley & Gingko)
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 1 hour to 1 hour 15 mins
Makes 8 servings

100g Job’s Tears / Chinese barley, rinsed
60g dried beancurd sheet (for dessert)
1.5l water
80g (40 pcs) peeled and ready to use ginkgo nuts
50g rock sugar
6 pandan leaves, rinsed and knotted

1. Soak beancurd sheets in tap water for 30 mins. Cut into 2” lengths using scissors. Drain and set aside.

2. Place water, pandan leaves and Job’s tears in a pot and bring to boil. Once boiling, simmer for 30 mins. Remove pandan leaves.

3. Add beancurd sheets and simmer for further 30-45 mins, until beancurd has disintegrated into smaller pieces.

4. Add rock sugar to taste. Add ginkgo and cook for further 5 mins. Ready to serve.

You can buy Job’s Tears (Chinese barley) here :
You can buy dried beancurd sheet here

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1 comment:

  1. Never tried before. In fact, never seen before. Would love to try! Barley's good for health!


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