Ginkgo, Yuba Beancurd Skin & Barley Dessert Pak Kor Foo Chuk Yee Mai Tong Sui 2023

Ginkgo, Yuba Beancurd Skin & Barley Dessert Pak Kor Foo Chuk Yee Mai Tong Sui 2023 | BIG Bites MY

Рет қаралды 1,735

Күн бұрын

I used the beancurd skin / yuba that is specifically made for dessert. After boiling it for a while, this beancurd skin will melt away into a milky white liquid resembling soy milk.
This is a super easy Chinese dessert to make. Just chuck everything into the pot and you'll have a bowl of Tong Sui in under an hour. Some people like it hot. I like mine cold. It's a refreshing dessert on a hot day. SO EASY LAH!
The recipe shown here feeds three to four; just double up accordingly if you are cooking for more.
Notes:
• If you do not have the time to crack and peel the gingko, ready-to-cook gingko is always available in the chiller section of most supermarkets. Using that, you save about 20-25 minutes of prep time.
• The core of the gingko is not commonly eaten due to its bitter taste. If it does not bother you, you do not need to remove it.
• Some people like this dessert with the milky white syrup, hence using the made-for-dessert beancurd skin that will melt when boiled. I actually prefer the clear version using ordinary beancurd skin. So which beancurd skin you use is your own personal preference.
• Since the made-for-dessert beancurd skin will mostly turn into soy milk after boiling, I have added the beancurd sticks for texture
Full written recipe:
bigbitesmy.blogspot.com/2023/...
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Video content:
00:00 Intro
00:08 Ingredients
00:20 Prepping the beancurd skin
01:03 Prepping the pandan leaves
01:18 Prepping the gingko
03:47 Prepping the eggs
04:05 Cooking the dessert
05:32 Serving the dessert
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Пікірлер: 5

@kitchenstories2660 8 ай бұрын

Very tasty and healthy Barley dessert recipe 👍 well prepared good sharing 👍 👌 stay happy 👍😊

@BIGBitesMY 8 ай бұрын

Thank you for your support! :-)

@kellie88 3 ай бұрын

Thank you for sharing, may I know is the beancurd stick are the ones that we use to cook soup with meat?

@BIGBitesMY 3 ай бұрын

Thank you for your support. This beancurd skin used in this video is meant for dessert (Tong Sui), that is why most of it melted away and the barley liquid in the pot turned white. You can still use the beancurd stick (for soup with meat), it won't melt away like the dessert type, and you will have some slippery textured beancurd skin to chew on. I have an old video that uses this. You can search and watch both to see the difference. Personal preference, actually. Thank you! 🙂

@kellie88 3 ай бұрын

@@BIGBitesMY Thank you for your reply 👍