Rock sugar, barley and beancurd skin

These are the ingredients for making the very cooling and nice sweet dessert.

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Barley pearls are believed to be cooling. The Chinese would boil barley with rock sugar and sometimes add dried, sweetened winter melon sticks to make a cooling drink.

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This is the beancurd skin or fu chok. It is meant to make dessert. One can find them from supermarkets and bigger sundry shops. The one I bought are in small pieces. The bigger sheets are used to make ‘loh bak’ or meat rolls.

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Rock sugar is usually used to make dessert. It provides a milder sweetness compared to granulated sugar. Rock sugar comes in small cubes or large chunks.

Recipe for making the dessert in next posting.

Posted by on June 28th, 2005 under Ingredients

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2 Responses to “Rock sugar, barley and beancurd skin”

  1. girl_girl Says:
    November 2nd, 2006 at 10:11 am

    hi… u can use ‘sang fu chuk’ to cook tis tong shui.. coz tis kind of fu chuk will disappear whnu cook it… so the tong shui will look like soy bean when it’s ready. u can try it..

  2. girl_girl Says:
    November 2nd, 2006 at 12:07 pm

    SORRY NOT LIKE SOY BEAN IS LIKE SOY BEAN DRINK……:$

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