Ginkgo Barley with Yuba (Chinese Dessert) 腐竹白果薏米 | 3thanwong.com
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- Опубликовано: 6 окт 2024
- Though this Chinese dessert seems quite common, but not everyone manages to make it right. My mother always made me this when I was still a kid. Learning the secret from my mum, here is the version I have perfected!
This dessert is also known as :
- Fu Chuk Yi Mai
- Fu Chuk Bak Go Yi Mai
Full recipe here;
goo.gl/KaZU8S
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Music credit;
PACIFIC SUN by Nicolai Heidlas Music
/ nicolai-heidlas Creative Commons - Attribution 3.0 Unported- CC BY 3.0
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Music provided by Audio Library • Video
#fuchukyimai #腐竹白果薏米 #ginkgogarley
Thankyou for sharing👍
Like this kind od dessert😋
May I know why my beancurd skin some time couldn't melt completely? Is it any step got particular secrete cooking method?
You need to ask the seller and see if the beancurd will melt.
The seller usually knows.
So after the beancurd melts, it'll just become white? I dont have to use soya bean?
Yeap, after it melts, they become white. Not needed to use soy beans
Are you based in sg? May i know which shop you bought the yuba/beancurd skin from?
hey, I am based in KL.
Usually Chinese grocery shops have them.
Ask them for the type that would melt completely.
the secret is buying the right fu chuk, some fu chuk does not dissolve in the soup sigh
❤❤❤❤❤
there are 2 types of barley--which type you used? Chinese or Western barley as they are called in the market?
Well, where I live, we don’t differentiate them like that.
Just raw or cooked barley.
@@3thanwong thanks
yummy
you can't really put the pandan leaves in at the start. If left to boil for too long, the pandan leaves will turn yellow and loses its fragrance. You gotta put it in at the last 15 mins. would appreciate if you could just put a comment on how long to boil rather than make us go to your web link to look at the detail recipe.
Hmm, I doubted you watch the whole video.
The timing to boil it is shown at minute 2.01
Moreover, there is detail recipe link in the description.
I am not sure about people clicking very quickly, then judging with “very” constructive feedback.
Thank you though.
Most Asian cooking always put pandan leaves at the start of the cooking. Serves its main purpose to make the dish fragrant. :)
what camera you use?
Top view - Action Cam
Side view - Iphone 6splus
Hi, where did u buy the beancurd skin? Any brand?
Brought it from chinese grocery store. No brand, they come in plastic packaging without any wording.
Let the vendors know that you want the beancurd that would melt when boiled.
Great, thanks!
The bean curb is not melting..., What shall I do?
U need to get those bean curd that will melt, ask the seller.
But I think not everywhere got sell the bean curd that will melts.
Those bean curd that will melts is a little oily and kinda feels slight chewy.
@@3thanwong thanks, l did tell the seller that l would like to cook bean curb dessert. Will try to boil the dessert again.
You have to tell them that you want those that will melts completely. Not all vendors have them. You will need to find out which vendors have them.
Not sure which country you are based in, as I am aware, not all country have these type of bean curd.
@@3thanwong OK, thanks. I now in Kuala Lumpur. I did able to get fresh frozen type at Toronto which melting easily.
Oh, in Kuala Lumpur there is plenty. Chinese grocery store around morning wet market should have them.
请问最后一step是什么奶
Evaporated milk 淡奶