Beancurd Desserts
Authentic Beancurd Skin and Gingko Nut Dessert Soup (Fu Zhu Yi Mi)
A comforting and nourishing Chinese dessert soup, known in Mandarin as 'Fu Zhu Yi Mi Bai Guo', featuring a rich soya base, chewy pearl barley, and bittersweet gingko nuts. This recipe achieves the classic hawker texture where the beancurd skin partially dissolves to create a creamy, velvety consistency.
- Prep
- 480 min
- Cook
- 60 min
- Serves
- 4
- Level
- Medium
- Per serving
- 280 kcal
Method
Soak the dry soybeans in water for 8 hours or overnight until fully hydrated and tripled in size. Rinse and discard the soaking water.
Place the beans in a high-speed blender with 1.5 liters of fresh filtered water. Blend on the highest setting for 2 minutes until completely pulverized.
Strain the raw soybean mixture through a very fine sieve or a nut milk bag into a large pot. Squeeze tightly to extract all the milk; discard the pulp (okara).
Bring the soya milk to a gentle boil over medium heat with the pandan leaves. Stir constantly to prevent the bottom from scorching. Simmer for 15 minutes to remove the 'beany' raw taste.
While the milk simmers, rinse the pearl barley and boil it in a separate small pot of water for 20 minutes until soft. Drain and set aside. Remove the bitter core (embryo) from the gingko nuts using a toothpick.
Break the beancurd skin into small pieces. Add the beancurd skin, pre-cooked barley, and gingko nuts to the main soya milk pot. Simmer for another 20-30 minutes until the beancurd skin is partially dissolved and the soup looks creamy.
To make the 'set' curd version (if desired): Mix 0.5 tsp gypsum and 1 tsp cornstarch with 2 tbsp of water in a deep bowl. While the soya milk is at a rolling boil (approx 90-95°C), pour it quickly into the bowl with the gypsum mixture from a height. Do not stir. Cover and let it sit undisturbed for 15 minutes to set into a soft curd.
Add rock sugar to the remaining soup or the set curd to taste. Serve warm.
Notes
Choose 'sweet beancurd skin' specifically meant for desserts; savory types for frying will not melt and will remain rubbery.
Always remove the core from the gingko nuts; even the vacuum-packed ones often have the bitter green center remaining.
When boiling soya milk, never leave the pot unattended as it can foam up and boil over in seconds.
If using the gypsum to set a curd, the 'pour from height' method is crucial for natural mixing without stirring, which ensures a smooth texture.
Questions
What does the name Fu Zhu Yi Mi mean?
Can I use store-bought soya milk?
Why is my beancurd skin not melting?
Is the gypsum necessary?
Another version of this dish, written for a home kitchen outside Singapore: Tofu Skin and Ginkgo Sweet Soup on Recipe.net.
