Saturday, May 14, 2011

Foo Chuk (Barley, Beancurd and Ginko Nut Dessert)




 

Chinese desserts are one of a kind. Depending on different regions and cultures, it can be in a jelly form (agar agar, grass jelly) or perhaps in a soup form. As a child, I did not appreciate soupy desserts. I preferred cakes, jell-o and creamy ice-creams.

As a teenager and later on as a young adult, I grew to like them. In fact, I missed having them. Perhaps it is the case of absence makes your heart grows fonder. I was surrounded by chinese desserts and never once did I missed it. However, since leaving the country and realising how difficult (not to mention expensive) accessing them, it became a treasure hunt.

Many of my childhood weekends was spent sitting in a dessert shop in Chinatown, Singapore, savouring a bowl of black sesame paste or my grandmother's favourite- Almond Paste. This particular bean curd dessert is a family favourite. It's one that my mother or grandmother would made and it would be a big hit. Especially if it is chilled on a hot, humid day.

I often think it is a Godsend that the Internet was created. It allowed me to learn from fellow bloggers on how to make childhood dishes that I often craved. I took lessons from noobcook and Sonia. Not to forget, my grandmother when she was in Perth.

Beancurd Sheets are made from soy beans of course. It can be use in savoury or sweet dishes. I re-hydrated the sheets in normal tepid water for around 15 mins. Ginko Nuts are known to help in memory and general health well being. I usually make a big batch of this and fridge it. It makes a nice, handy dessert!


Foo Chuk (Barley, Beancurd and Ginko Nut Dessert) serve at least 15
200 grams of barley rinsed
200 grams of bean curd sheets
400 grams of ginko nuts (I used one can of ginko nuts)
100 grams of rock sugar
3 ltres of water 
few pandan leaves tied in knot
2 eggs beaten

Soak beancurd sheets in water. Set aside. Meanwhile boil 3 ltres of water with barley and pandan leaves.  It will take around 10-15 mins. Add bean curd sheets and ginko nuts. Simmer for another 15 mins or so, depending on how soft you like your bean curd. Add rock sugar. Taste to see if it is sweet enough. Turn heat off. Add eggs, gently stirring the pot while doing so.  Remove pandan leaves for serving. Chill if desired.

PS- Kitchen Snippets is offering a giftaway! How cute those apron looks! Have a look and visit her blog too. A space full of inspirations!


Photobucket

19 comments:

Sonia (Nasi Lemak Lover) said...

I love this dessert too! Delicious and healthy. Thanks for remind me to make this again.

Life for Beginners said...

This is definitely one of our favourites. I think we make once every month. With the hot weather, it's nice served chilled for a change. :)

Three-Cookies said...

This is really unusual and new to me, never heard of it. Would love to try it though

Eva said...

That sounds delicious, such an interesting dessert! The photos are beautiful, too :)

tigerfish said...

I enjoy this dessert too but have not had it for a while.

Little Corner of Mine said...

I think I only like this in savory form, not used to the sweet one. :P

Jen (Tastes of Home) said...

This is one of my fav desserts!! So nourishing too hehe

Yours look delicious!

daphne said...

Sonia- I'm glad you like it!!

Kenny- Good to hear!

3-cookies- Hope you get to try it soon ;)

Eva- Thanks!

Tigerfish- Yeah, it's one that often fall off my radar for dessert too.

Ching- hehe, I like both!

Jen- Yeah it is!!! Feel like having a bowl now! LOL

Shirley @ Kokken69 said...

This is definitely one of my favourite Chinese desserts... I love anything with bean curd skin :) ...

Mary said...

I have never tried this dessert but you've made it look and sound appealing. I hope you have a great day. Blessings...Mary

lena said...

ooh, one of my fav dessert and also just made this 2 days ago but no fu chok.I passed some to my mum and she asked me to put in some egg whites next time.

daphne said...

Shirley- me too. ;)

Mary- thanks for dropping by!

Lena- ooo, u reminded me!!! I did put 2 eggs in there. Not just the egg whites though. I need to amend the recipe. LOL

pigpigscorner said...

love Chinese dessert soups, so delicious and comforting.

Kitchen Belleicious said...

I can't believe this is a dessert. I mean it looks awesome but I have never heard of using beancurds in a dessert which is why I LOVE coming to your blog to learn more and see dishes from around the world. Its as if I am sitting there myself eating it! It really does look so intriguing and fun and delish

daphne said...

pigpigscorner- i agree!

Jessica- I'm so glad you think that way! ;)

Nami @ Just One Cookbook said...

Hi Daphene! I don't think I had this soup before. Sounds lovely! I LOVE bean curd and I like how Chinese use the bean curd for cooking! By the way, I also love the bowl too. So cute!

Spoon and Chopsticks said...

I've never tried this before. This looks very interesting. Thanks for sharing.

http://spoon-and-chopsticks.blogspot.com/

daphne said...

thanks nami!!

Spoon and chopsticks- I hope you like it too.

noobcook said...

your foochuk looks good, I like the still solid pieces of beancurd sheets. Thx for the mention girl :)

Related Posts Plugin for WordPress, Blogger...