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Ginkgo Barley (Fu Chok)
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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.
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where can I buy holland barley?
Can I use Pearl Barley instead?
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Hi!
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!
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?
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!
So happy to read this. As I didnt have this problem with the hard crispy sheets but encountered this when I used the soft ones. So now i know. Thanks so much.
The problem. Might be due to the beancurb skin that you bought.
Buy the right kind of bean curd skin – not the ones for the soy sauce meat dish.
Soak for 3 min then put into the boiling barley.
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What kind of barley seeds are most suitable for this dish. I understand that there are a few kinds out there
Try holland barley, they cook fast. Read here for more info: https://noobcook.com/barley-water/
What brand of beancurd skin is good?