Ginkgo, Beancurd Skin & Barley Asian Chinese Dessert Pak Kor Foo Chuk Yee Mai Tong Sui | BIG Bites MY

Ginkgo, Beancurd Skin & Barley Dessert (Pak Kor Foo Chuk Yee Mai Tong Sui)

This is a super easy Chinese dessert to make. Just chuck everything into the pot and you'll have a bowl of Tong Sui in an hour. Some people like it hot. I like mine cold. It's a refreshing dessert on a hot day.

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 5 minutes

Cooking time: 60 minutes

Serving: 3 - 4 (increase portions accordingly if you are cooking for more)

Ingredients:

• 4 pieces pandan leaves (Pandanus Amaryllifolius)
• 3 - 4 sheets (150g) Foo Chuk (beancurd skin / beancurd sheet / Yuba sheet)
• 80g ginkgo nuts (shelled and deskinned)
• 85g rock sugar
• 2 tablespoons pearl barley
• 2000ml water

Method:

1. Shred pandan leaves and knot it
2. Crush beancurd sheet
3. Bring water to boil over MEDIUM LOW heat
4. Rinse pearl barley and add to boiling water
5. Add pandan leaf knot, rock sugar and crushed beancurd sheets
6. Cover and boil over MEDIUM LOW heat for 30 minutes
7. Add ginkgo nuts
8. Cover and boil over MEDIUM LOW heat for another 30 minutes
9. Taste and flavor to your liking
10. Serve hot or if you prefer it cold, chill it first

Notes:

• The ginkgo nut is shaped like a rubgy ball. Crack it open and deskin it before you can use it for cooking. I am lazy, so I just buy a packet of the pre-peeled ones that is usually found at the chiller section in most supermarkets.