Sunday, 26 July 2015

Gingko Barley Dessert | Fuchok Yee Mai Tong Shui



Gingko Barley Dessert  is a Cantonese dessert. Barley, gingko nuts and dry  beancurd are the ingredients for this dessert. This is a light, refreshing and nourishing dessert. My mom used to say that this is one dessert for pregnant women as it will be nourish the foetus and the baby will be born with milky white skin. One of my favourite desserts.

Gingko Barley Dessert

Ingredients:  150 gms barley
                       100gms dried beancurd, Hong Kong Type
                       200gms gingko
                       150 gms sugar
                       1 egg ( beaten)

Method:

Wash barley and cook in 1 and a half litres of water. Cook until the barley swells then add in the beancurd ( fuchok ) to cook.
Do not cook too long or fuchok will dissolves. Cook gingko nuts in a pot with 2 tbsps sugar for 20 mins.
Add in sugar to the barley, fuchok soup and taste for sweetness.
Spoon in the cooked gingko nuts, dp notadd in the syrup.
Add in the beaten egg and switch off the fire.
Note:Reduce sugar if too sweet.

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