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I had almost forgotten about this dessert until I saw Fu Chok sold in the market. It is a great dessert to have during Chinese New Year with so much rich and greasy food.

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How To Make Fu Chok Yee Mai Pak Kor Tong Sui

INGREDIENTS:

100g Fu Chok (dried bean curd), washed
2400 ml water
100g barley, wash and drain
50 – 60 gingko nuts, remove shell, skin and centre bitter part.
60g – 80g rock sugar or brown sugar
6 - 8 pandan leaves, wash and tied into a knot
2 eggs, beaten

METHOD:

In a big pot, bring the water to boil, add in the barley and gingko nuts. Simmer for 30 minutes till barley is soft.
Add in Fu Chok and pandan leaves and simmer for another 30 minutes until Fu Chok breaks into small pieces.
Discard the pandan leaves. Add in rock sugar and stir till sugar dissolve.
Slowly pour in the whisked eggs and stir gently. Turn off the heat and ready to serve.

NOTE:

I just learnt a trick from an Aunty at the shop, how to cook Fu Chok so that it dissolves and becomes liquid. Her hint was to soak the Fu Chok in alkaline water (add Bicarbonate Soda in water) for an hour till soft and rinse it with water before cooking. I will try this next time round as I only got to know this after cooking it.