Barley Fu Chuk

I really like hot desserts that double as nutritional drinks. Lo Han Guo is one of my favourites. So is Red Sugar Cane. Oh, there’s also Chrysanthemum. Barley is my other favourite! Usually, I would just boil barley with some melon sugar but then, to make it into more of a desserty drink, I like to add in some soft bean curd skins (fu chuk) that would break down and turn the soup sooooooy milky. (Heh!)

The water was swirling when I took this pic.
Barley Fu Chuk 1

Barley, Red Dates, Pandan Leaves, Rock Sugar! Then thin bean curd skins are added in about 10 minutes before the soup is ready because I don’t want them to disintegrate too much. Textural contrast between the silky curd skins and chewy barley is VERY important to me. Note that not all bean curd skins are created equal. Look for the thin, shiny ones that are not salted. Some packages specify that it’s used for dessert soups.
Barley Fu Chuk 2

Just about 30 minutes of boiling, we have a hot bowl of goodness!
Barley Fu Chuk 3

In recent years, I found that barley has cleansing properties. Doctors here prescribe barley water when you contract UTI (sorry… TMI?). So in general, it’s good to have!
Barley Fu Chuk 4

Also because it’s clear sweet soup, it’s quite refreshing even on a warm day.
Barley Fu Chuk 5

You know me, I love my drinks. The friendly to my body kind.
Barley Fu Chuk 6

I prefer my barley pearls tender but still whole so I can chew on them. Like how I want to chew on my niece’s cheeks!
Barley Fu Chuk 7

I woke up this morning with a scratchy throat so I think a small pot of this is in order!

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“I have seen his ways, and will heal him: I will lead him also, and restore comforts unto him and to his mourners.” {Isaiah 57:18}

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Barley Fu Chuk
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Drink, Dessert
Cuisine: Chinese
Serves: 8-10 servings
Ingredients
  • ½ cup Barley Pearls, rinsed
  • 3 Pandan Leaves, knotted
  • 10 Red Dates
  • 2 chunks of Rock Sugar (appx 150gm total)
  • 2 L or 8 cups Water
  • 3-4 strips Soft Bean Curd Skins (get the silky thin ones meant for this dessert)
Steps
  1. In a soup pot, pour in rinsed barley pearls, pandan leaves, dates, rock sugar & water. Bring to a boil then turn down to a simmer for 20 minutes or until pearl barley has softened & cooked through but not mushy.
  2. Meanwhile, soak bean curd skins in cool water briefly until they become pliable. Drain.
  3. Once barley is cooked, add in broken up bean curd skins & simmer for an additional 15 minutes. You can cook this for as long or as short as you like depending on how soft you want the bean curd to be.
  4. Serve hot or warm.

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