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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

46 comments on “Ginkgo Barley (Fu Chok)”

  1. Gingko barley is my all-time favourite dessert.

  2. wah one of my favourite chinese desserts. I need to have it chilled though haha. looks like a recipe i can handle. gonna make this when i’m free =]

  3. Eh, Wiffy! You made my fave tong sui here! I cook this pretty regularly! In fact, my whole family loves it. =)

  4. Btw, forgot to tell you … I sometimes beat a little bit of egg into the soup … making 蛋花 … Try it, it’s actually nice. When I was blogging about this (http://dodol-mochi.blogspot.com/2009/12/jobs-tears-dried-beancurd-gingko-nut.html), I realized that what we refer to as 薏米, in English, it should be called Job’s Tears, not barley. “Barley” is a term commonly and mistakenly used in our region! No wonder my American dad couldn’t understand what I was trying to tell him … LOL!

    • oh I’ve always wondered what job’s tears are, now I know! US frequently have a different name for food (such as for yam/sweet potato/taro), I think in Asia, more people will know it as barley. I learnt something from you every time, thanks for sharing :D

  5. Pingback: Ginkgo Barley Dessert (白果薏米) « Mumble Rumble Jumble

  6. Hi Hi

    This is my all-time favourite in Singapore. I wish I have all the ingredients available right now. One question : Is holland barley really from holland? If it is, maybe I can get it easily here in Antwerp (Belgium) chinatown….


  7. Trying to prepare it right now.. (“,)

  8. TQ for sharing such a lovely tasting dessert…..

  9. Made this last night and it was delicious! Thanks for sharing the recipe :)

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