Tuesday, March 2, 2010


The weather is getting real crazy and hot now, especially during Chinese New Year. But keep having ice creams or ice water that will not help much but also it’s not good for our health.

Instead of having ice cream all the time, why not making our own dessert and yet it could help to cool off our body’s heat, on the other hand in Cantonese belief, it does help in moisture our lungs and skins.

Of course, what am going to share here it’s not anything expensive like Bird Nest, but it’s something affordable yet it tastes like Soya Milk. That’s Bean Curd Skin with Gingko.

This is basically my sister’s favourite… and recipe got it from her mother-in-law. If you have a pressure cooking pot, this is easily can be made within an hour.


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75g gingko

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75g bean curd skin

Crystal Rock Sugar or Brown Sugar (depends on preference)


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Remove the gingko shell, boil the gingko in a hot pot of water for easy peeling skin

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After boil for about 10 to 20 minutes, drain the water from the pot

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Leave it cool, and then peel off the skin

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While boiling the gingko, soak the bean curd skin in a pot of water for cleansing

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Boil about 5 to 6 soup bowl of water, put the sugar into the pot

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Follow by the bean curd skin

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As well as the gingko

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Stir occasionally
Do not close the lid completely, leave the lid slightly open
Cook for about 2 to 3 hours for normal pot, if you have pressure cooker, it can be cooked for an hour

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Final result, a cup of Chinese Dessert that helps to moisture the lungs and the skins, isn’t that affordable than a Bird Nests?


email2me said...

My mom prefer to use the fresh from the wet market type where it taste slightly better.

SimpleGirl said...

one of my fav dessert that I make at home as well....i will add eggs to it , coz I love eggs!!haha

allie said...

i like the gingko!

Little Inbox said...

I prefer fu chuk yu mai, cuz I don't like gingko, hehe...

babe_kl said...

i usually add barley as well, loved this!

J2Kfm said...

Usually can get the barley version from coffee shops everywhere. But I like the ginkgo nuts only.
That's why I like Penang's tong sui stalls, which serve those ginkgo with syrup only..

Big Boys Oven said...

I will defintely be waitig for this form your hospitality on my next visit to the island, will definitely be informing you in advance! :)

worldwindows said...

This is one of my favourite tong sui. Sometimes I overdosed on gingko nuts.

cariso said...

I also use the fresh fu zhuk from Ayer Itam market and normally go for Fu zhuk yi mai.

Steven Goh said...

wah... you are cool. If I ask my wife to cook this sure she will prefer to go and sleep better.

mimid3vils said...

sorry I don;t like this dessert for no reason :P

tigerfish said...

I use ready store-bought gingko. I did not know there was so much work to prepare the ginkgo from scratch. Thanks for sharing.

taufulou said...

miss this desert~

New Kid on the Blog said...

Hi Email2me, you mean the fresh gingko?? Or the beancurd skin?

Hi Simple Girl, add eggs?? Geee, good suggestion also ah?? Quail egg?

Hi Allie, same here!

Hi Little Inbox & Babe_KL, unfortunately I don’t like barley.

Hk J2Kfm, got ah???

Hi BBO, sure!

Hi Worldwindows, hahahaha…

Hi Cariso, got ah?? I really don’t know lor.

Hi Steven, depends on individual interest mah…. Maybe she’s good in baking leh.

Hi mimid3vils, why la?? Oh ya, no reason. Heeheehee

Hi Tigerfish, no problem.

Hi taufulou, then make one for yourself then!