Yeemai fuchok (barley and beancurd) | Food, travel, recipe & sights

Yeemai fuchok (barley and beancurd)

PICT1023

Raw ingredients are shown in the earlier entry.

It is nice to have a big pot of dessert to enjoy on hot days. I made the above just now. Real easy to do and tasty too.

RECIPE

10 quail eggs, hard boil and peel shell

700 ml of water
1 fistful of barley
Rock sugar to taste
A few pieces of beancurd skin
Pandan leaves
Gingko and lotus seed (fresh ones, preferably. I use about a fistful of each.)

Boil barley with water for about 45 mins to 1 hour until soft. Add rock sugar, pandan leaves, gingko, lotus seed and beancurd skin to boil further. When the beancurd skin disintegrate, dessert is ready. Add in quail eggs.

Some of the ingredients are optional. Main ingredients to use are just barley and beancurd sheet.

Tip for making great thongsui (dessert).

Always use less water and more sugar when cooking.
Before serving, add ice-cubes or more water to make the dessert less sweet/palatable.
The trick/purpose is to let the main ingredients absorb the sweetness. If possible, let the thongsui soaked overnight in the refigerator in the sweet soup.

Posted by on June 28th, 2005 under Dessert, Recipe

Interesting related posts you shouldn't miss


7 Responses to “Yeemai fuchok (barley and beancurd)”

  1. fishtail Says:
    June 28th, 2005 at 6:33 pm

    Gee, this is one of my favourites, yummy!!

  2. lilian Says:
    June 28th, 2005 at 6:34 pm

    Hahaha, if you are in the neighbourhood, just pop in. Still warm in the pot. I got too-thor thng today too. Drooling leh?

  3. Tinkerbell Says:
    June 28th, 2005 at 8:04 pm

    Hi Lilian, this food blog of yours is a real gem! Recipes are a dime a dozen, but genuine home style recipes are rare treasures!

    Please carry on sharing your recipes.

  4. boo_licious Says:
    June 28th, 2005 at 11:40 pm

    Wow, that looks good. Must try and make a tong sui dessert this week.

  5. sher Says:
    June 29th, 2005 at 9:03 pm

    I love all the pictures and recipes… will attempt to make Yeemai Fuchok… gotta go look around if I can find barley around here. Am salivating a lot lately from all the yummy pictures you posted of all those kuehs !!

  6. S-Kay Says:
    June 30th, 2005 at 1:46 am

    I love pak kor yee mai so muchhhhhhhhhhhhh…….I can finish a pot myself weh!

  7. Women Only! » Blog Archive » Barley and soya bean sheets dessert Says:
    June 9th, 2007 at 7:40 pm

    [...] I made it by boiling barley for several hours (or use a pressure cooker for faster cooking time) and then, add in the soya bean sheets that are sold in the Chinese sundry shop meant for this purpose. Note that there are many grades so make sure you tell them what you are cooking so that they can give you this type which dissolves after boiling. I added in lotus seeds and rock sugar. My kids enjoy the quail eggs so I added a few as well. If you want the complete recipe, get it from Food Haven. [...]

Recent Posts

Blogroll

Takeaway Food