Ginkgo, Yuba Beancurd Skin & Barley Dessert Pak Kor Foo Chuk Yee Mai Tong Sui (2023 Version) | BIG Bites MY

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

I used the beancurd skin / yuba that is specifically made for dessert. After boiling it for a while, this beancurd skin will melt away into a milky white liquid resembling soy milk. 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 under an hour. Some people like it hot. I like mine cold. It's a refreshing dessert on a hot day. SO EASY LAH! The recipe shown here feeds three to four; just double up accordingly if you are cooking for more

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 30 minutes

Cooking time: 45 minutes

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

Ingredients:

• 5 pieces pandan leaves (Pandanus Amaryllifolius)
• 80g rock sugar
• 100g ginkgo
• 20g barley
• 2000ml water
• 150g Foo Chuk for dessert (beancurd skin / beancurd sheet / yuba sheet)
• 60g beancurd / yuba sticks
• 4 eggs

Method:

1. Place the beancurd sticks and beancurd skin in a bag. Crush them to break them into smaller pieces.
2. Bruise the pandan leaves to release flavor and knot them up
3. Gingko:
• Gently crack the gingko shells with a hammer or meat mallet. Remove the hard outer shells. Discard any rotten or hardened gingko flesh.
• Bring 500ml of water to a boil over MEDIUM LOW heat. Pour in the deshelled gingko and blanch for 1 minute (Blanching it makes it easier to peel).
• Gently rub the gingko to remove the skin. Pierce through the center of the gingko with a skewer to remove the inner core.
4. Crack eggs into small bowls so that it is easier to pour into the pot. Set aside for later.
5. Bring 2000ml of water to a boil. Add barley and pandan leaves.
6. Cover pot (leave a gap to prevent spillover). Boil over MEDIUM LOW heat for 15 minutes.
7. After 15 minutes, add gingko, crushed beancurd skin and rock sugar
8. Cover pot and boil over MEDIUM LOW heat for 30 minutes until barley and beancurd skin soften
9. Taste and flavor to your liking
10. Discard pandan leaves
11. Gently pour the eggs into the pot and boil for 1 minute under MEDIUM LOW heat. Turn off the heat and cover the pot. The residual heat will continue cooking the eggs.
12. Ready to be served. Chill it if you like it cold.

Notes:

• If you do not have the time to crack and peel the gingko, ready-to-cook gingko is always available in the chiller section of most supermarkets. Using that, you save about 20–25 minutes of prep time.
• The core of the gingko is not commonly eaten due to its bitter taste. If it does not bother you, you do not need to remove it.
• Some people like this dessert with the milky white syrup, hence using the made-for-dessert beancurd skin that will melt when boiled. I actually prefer the clear version using ordinary beancurd skin. So which beancurd skin you use is your own personal preference.
• Since the made-for-dessert beancurd skin will mostly turn into soy milk after boiling, I have added the beancurd sticks for texture