fu chuk yi mai tong sui (dk if i'm spelling this correctly since i am not, in fact, cantonese)
ingredients
100g deshelled ginko nuts (aka Ginnan (銀杏) in Japan; Bai Guo (白果) in China)
50g beancurd skins
8 cups of water
180g rock sugar
50g barley
2-3 pandan leaves
pre-prep
raw/ unprocessed ginko nuts
Note: check if spoiled - soft/slimy texture, appearance of mold / discoloured brown / shrivelled
so it seems like every one preps the ginko nuts differently???
Heat a pan of water till boiling. Add washed ginko nuts in. Stir to mix, allow to boil for 5min. This makes the flesh of the ginko nuts firmer.
Drain with a strainer and remove from the pan. Leave aside to cool.
Use a nutcracker to remove the shells.
Bring a pan of water to a boil, add the deshelled ginko nuts and blanch for 5min. Drain and add to a bowl of cold water.
Remove thin brown membrane of ginko with your fingers
Use a toothpick to remove the bitter core of the gingko nuts. Insert the toothpick from the pointier end of the gingko nut! Alternatively: you could slice it in half then remove the core.
Store in airtight container. (Can be kept up to 1 month in the freezer)
barley
soak the barley for one hour in cold tap water prior to cooking.
pandan leaves
knot it
beancurd skins
soak 5min (softens it by rehydrating, and removes oil layer)
ensure it's the type for dessert as it breaks down more easily!
main steps
Add beancurd skins to 8 cups water and boil for x min on high heat.
Once beancurd skins are broken into small pieces, add the washed barley in.
Add pandan leaves in for fragrance.
Simmer for 35-40min on low heat with the lid slightly open (to avoid spilling over)
After 35min, add in gingko nuts (and white fungus if you like). Simmer for another 20-25min
Add in rock sugar (to taste); should dissolve in 5min
Add in 1-2 eggs while stirring over hear.
