Recipes - Chinese

Fu Chuk Yi Mai (Dried Beancurd with Gingko and Barley Dessert)
R00649_Fu-Chuk-Yi-Mai


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.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Boil
Cuisine: Chinese









Ingredients:

100g soft beancurd skin sheets (soaked in water till soft and drained)
1.8L water
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)




Steps:
  1. In a large pot, add water, barley, pandan leaves (screwpine) and pitted red dates. Bring to boil, then leave to simmer for another 20 mins or until barley is soft.
  2. Add gingko nuts and soaked beancurd sheets. Continue to simmer for another 10 mins or until the beancurd skin softens to fine, silky-smooth texture.
  3. Add rock sugar and stir until the sugar is fully dissolved. Discard the pandan leaves.
  4. Serve warm or chilled.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Fu Chuk Yi Mai (Dried Beancurd with Gingko and Barley Dessert)

Fu Chuk Yi Mai (Dried Beancurd with Gingko and Barley Dessert)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...Loading...

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.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Boil
Cuisine: Chinese
Ingredients

100g soft beancurd skin sheets (soaked in water till soft and drained)
1.8L water
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)

Instructions
  1. In a large pot, add water, barley, pandan leaves (screwpine) and pitted red dates. Bring to boil, then leave to simmer for another 20 mins or until barley is soft.
  2. Add gingko nuts and soaked beancurd sheets. Continue to simmer for another 10 mins or until the beancurd skin softens to fine, silky-smooth texture.
  3. Add rock sugar and stir until the sugar is fully dissolved. Discard the pandan leaves.
  4. Serve warm or chilled.

You May Also Like

Crispy Skinned Thai Chilli Snapper

Crispy Skinned Thai Chilli Snapper

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic