I bought the vacuum packed type. If you can find those in can would be better cause it will save you the next few steps.
Ok.. This is the most tedious part. Take a ginkgo.
Cut into half as you can see where my knife landed in.
Gently squeeze open and you will see the centre core.
Remove the core and this is very important as the centre core is bitter and yucky! 😱
Tadaaaaaa!! Done in less than 30 minutes. Phewwww. Not too bad 😅
Rinse the barley.
When the hot water start boiling, add the barley in. Let it cook for 30 minutes or until soften.
Next, add the ginkgo.
In Chinese, this is known as Fu Chok. Also known as tofu skin, yuba, bean curd skin, bean curd sheet or bean curd robes. Make sure is the paper thin type.
Crack in big chunk of pieces.
Do a quick rinse to remove any dust/dirt.
Add the bean curd sheet into the pot.
Once it start boiling again, turn to low heat.
Partially cover the pot with lid. Don't cover entirely as it will spill. Let it cook for another 30 minutes.
Check the bean curd sheets for the consistency you like (big pieces or congee-like fine) I prefer somewhere in between. I'm happy with this. 😛
Add rock sugar to taste and cook a little while until sugar fully dissolved. Off the heat.
Serve warm or chilled. Enjoy! 😍