Chinese Dessert - Fu Chuk Yi Mai Recipe
Recipe by Ethan Wong
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Notes
Tips
- The inner seed of the ginkgo delivers a slightly bitter flavor. Removing the seed removes the bitterness.
- Evaporated milk gives an extra creaminess to flavor and improves texture, making the dessert smoother.
- There are a few types of Yuba, only use the dissolve-able yuba for making dessert.
- Trusted seller.
- It feels slightly greasy/oily to your touch.
- It is slightly elastic.
- Ask the seller that the beans are from America and the bean’s outer membrane is removed during production.
Ingredients
- 4 liters Water
- 200 g Barley
- 100 g Ginkgo
- 200 g Yuba Sheets (option - 1 liter unsweetened soy milk )
- 50 g Pandan Leaf (optional)
- Sugar (to taste)
- Evaporated Milk (optional to serve )
Instructions
Preparation
- Deshell ginkgo and peel the outer membrane.
- Cut ginkgo into half and remove the inner seed. Wash with clean water, strain, and set aside.
- Clean barley with clean water, strain, and set aside.
- Wash pandan leaf under running water to remove any dirt. Tie into a knot.
- Check yuba for any impurities and crush them into smaller pieces.
Cooking
- Bring 4 liters of water to boil in a pot.
- Add all the ingredients into the pot.
- Once it is boiling, switch to medium-low and simmer for 2 hours.
- Season with sugar in accordance with your preferences.
- Once the sugar has fully dissolved, remove from heat and serve
Serving
- Scoop a generous amount of barley, some ginkgo, and the dessert soup into a bowl.
- Dish evaporated milk into the dessert at approximately one-tenth of the dessert amount and serve.
Nutrition
Calories : 125kcalCarbohydrates : 24gProtein : 5gFat : 1gSaturated Fat : 1gSodium : 38mgPotassium : 151mgFiber : 6gSugar : 1gCalcium : 31mgIron : 1mg