Yeemai fuchok (barley and beancurd)

yee mai foo chok
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.


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.

Post Author: lilian

Used to be PenangFaces, now known as Food Haven, for all oink-oink foods

7 thoughts on “Yeemai fuchok (barley and beancurd)


    (June 28, 2005 - 6:33 pm)

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


    (June 28, 2005 - 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?


    (June 28, 2005 - 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.


    (June 28, 2005 - 11:40 pm)

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


    (June 29, 2005 - 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 !!


    (June 30, 2005 - 1:46 am)

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

    […] 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. […]

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