It is popular belief that the ingredients in this dessert rejuvenate the skin and it promotes better complexion! Others however, swear by its nutritional properties which lower cholesterol levels, risk of cancer and alleviate water retention in the body! But for most, fu chuk yi mai is a dessert made by mum and is loved for the sweet aroma and chewy textures of the gingko and barley grains.
100g soft beancurd skin sheets (soaked in water till soft and drained)
50g barley (rinsed)
3 pandan leaves (screwpine leaves, tied to a knot)
20 pitted red dates
100g canned or vacuum packed gingko nuts (boiled and shelled)
130g rock sugar (to taste)
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