Barley fu zuk tong shui is one of PP’s favorite. His mom would prepare it for us every time we’re back at Kulai. Its a dessert that has barley, ginkgo, bean curd sheets and egg. This dessert can be served chilled or hot.

Here’s how to prepare the meal:

• Ingredients :
• 1 egg
• 4 pandan leaves
• rock sugar
• 1/2 bowl of barley
• 1/2 bowl of ginko
• 4 bean curd sheets

Directions :

1. To prepare the ginko, you will need to remove the stem in the middle so that it’ll not be bitter when you cook it. Cook the ginko in water with about 4 - 5 spoonful of rock sugar for 10 minutes.
2. While cooking the ginko, you may start to boil the barley. Prepare a pot with about 2 litter of water. Add in the barley and pandan leaves to boil. It’ll be ready when the barley becomes soft and cracked a little. Normally it takes about about 30 mins.
3. Crush the bean curd sheets into smaller bits. You may then take out the pandan leaves. Later, pour the ginko with the syrup and the crushed bean curd sheets into the pot of barley water and boil it for another 15 mins.
4. The egg will be the last addition to the tong shui. Beat the egg a little bit before you add it into the pot. Quickly stir after adding the egg so that you can create egg swirls in the tong shui. Boil it for another 5 mins and the dessert is done.