Gingko barley tongsui (白果薏米腐竹糖水) is a very common sweet dessert (tong sui). It's really easy to cook at home and I believe many don't need a recipe. But have you ever wonder why sometimes the beancurd sheet (fu chuk) will soften & almost melt in the soup but some just stay in whole pieces.
Yes, there's many different types of beancurd sheet (fu chuk) in the market. Make sure to get the soft type of bean curd skin sheets to make this dessert. It will get nice and soft very quickly and gives a velvety, silky texture when you drink it. If you are not sure which type to buy, you can always ask the seller indicating that you want to it to boil tong sui.
The other type, which is harder and oilier, either in sheet or stick type is more suitable for making savoury Chinese braises and stews such as tau yew bak or those you eat at bak kut teh stalls.
However, there's still some people who like their the fu chuk that doesn't dissolve completely, so that you have something to chew on. It's all depends on personal preference after all.
Ingredients: (serves 4-5)
60g Pearl barley
60g Gingko (about 30 pcs) (weight with shells)
1 pc Beancurd Sheet (Fu Chuk)
3 pcs Pandan Leaves
65g Rock Sugar or to taste
1350ml Water
Step by Step:
1. Crack gingko nuts, remove shell and peel off the thin skin. Cut into half and throw away the bitter centre stem). Rinse & set aside.
2. Rinse fu chuk and tear into smaller pieces. Set aside.
3. Put barley, water, pandan leaves into the pot. Bring to a boil for about 25 mins.
4. Add gingko nuts & fu chuk and let it boil for another 20 mins.
(The fu chuk will start to disintegrate after 10 mins of boiling.)
5. Add in rock sugar during the last 5 mins of boiling.
6. As I am using thermal pot, I transfer the pot into the thermal cooker and let it stay & cook for another an hour. (If boiling on stove top, simmer on low heat for another 30 mins until barley fully cooked & soften)
7. Ready to serve hot or chilled.
Happy Cooking..