Ginkgo Barley with Yuba – Fu Chuk Yi Mai Recipe

Well, if you love creamy dessert, look no further, this version of Ginkgo Barley with Yuba is for you. The secret lies in the selection of ingredients. Even if you have the recipe but without using the right ingredients, it still will not turn out to be a creamy, smooth, and silky texture.

The most important ingredients that will make it creamy is the Yuba Sheets.

However, there is a catch, Yuba sheets (Fu Chuk) come in many types. We will be using the type that is able to fully dissolves after they are cooked for an hour or two. Please do check with your local Chinese grocer for this type of Yuba sheets, they usually know which type works the best. (We will not be covering in-depth of different types of Yuba sheets here)

Next, is the Ginkgo.

Ginkgo is pretty much the same anywhere, but do take note of the spoilt ones when you are buying them. Some people say that the inner embryo is bitter, in fact, personally I think the bitterness is rather light, and most of the time I can’t really taste it. If you dislike even the slightest bitterness, split the ginkgo in half and remove the embryos.

Upping The Chinese Dessert Game, The Ultimate Ginkgo Barley Yuba Recipe!

Author have a say…

Though this Chinese dessert seems quite common not everyone manages to make it right. My mother always made me this when I was still a kid. Learning the secret from my mum, here is my version of it that I have perfected!

Can be served hot or cold

资源 ：  TasteHongKong.com