Tuesday, November 16, 2010

Barley ginkgo nut with foo chuk & quail eggs dessert - Featured in Group Recipes

The Cantonese speaking Chinese call their sweet soup dessert “tong sui”. There is a wide variety of tong sui in Malaysia. There are stores that devote themselves just to selling different types of sweet soups.  We do not have a specific time to take “tong sui”,  some people even take it for supper but in the Chinese restaurants, they usually served “tong sui” at the end of a meal as dessert.  Traditionally, sweet soup is usually served hot but like things changes with time, nowadays, it can be served hot or cold.  For me, having a bowl of ice cold barley ginkgo nuts, foo chuk sweet soup is divine especially when the weather is so hot here.

Featured on Asian Food Channel (Official) Facebook
on 16th July 2012


20 gm barley
20 pcs ginkgo nuts, remove shell and skin
2 sheets of foo chuk (flat sheet type)
4 pcs pandan leaves
rock sugar (up to individual taste)
1.2 litre water
8 hard boiled quail eggs, remove shell (optional)
1 egg white

Note: Please mention to the vendor that you want the flat sheet type of foo chuk and is for making "tong sui" because they have various kind of foo chuk and if you buy the wrong type it will not dissolve easily.


Add water, barley and ginkgo nuts  and pandan leaves into the pot and bring it boil. Turn heat to medium and let it boil till ginkgo nuts are soft, about 30 to 35 mins.  Add foo chuk and sugar and boil till sugar dissolved and foo chuk is broken up, about 15 mins.  Lightly whisk egg white and pour in slowly and stir at the same time.  Turn off heat and remove the pandan leaves.  Can be serve hot or cold.


  1. This is one of my favourite desserts! I can have a few bowls. lol! Thanks for sharing.

  2. What an interesting dessert. Healthy, light and i liek that it can be served both hot and cold.

  3. This sounds like such a delicious and interesting dessert! I can see it becoming a favorite though!

  4. This is my favorite treat when visiting Malaysia, although I've never had it with quail eggs and I'm not sure how I feel about the addition of the eggs to my favorite, favorite treat! ;-)

  5. Hi Quay Po,

    This is one of my favorite tong sui. I hate the red bean one that they always serve almost at every restaurant I go to, so sick of it. This one tastes so much better. I love that its not too sweet too. Your pictures definitely makes me want all 3 bowls...teehee. Beautifully taken!

  6. This is my weekend favourite tong sui! I can gulp down at least 3 bowls in one sitting!

  7. Kristy,
    You are most welcome:D Your pecan and rice pop bars looks so lip smacking! Mummy, I want one too! hehe

  8. Lisa,
    Thanks. Please give your little precious sous chef a big hug and tell him he is my idol:D

  9. Peggy,
    This dessert is really very easy to like and also so simple to make.

  10. Rachel,
    My hubby said the same thing as you, EGGS in sweet soup??? DUH??? I told him that is my bad but I love quails eggs. I can eat it in anything, that's why you I put it as optional:D

  11. lequan,
    I guess the red bean is so common because the cost of making it is cheaper. Ginkgo nuts are very expensive. Thanks for the compliment on the photos.

  12. hahaha Cheah,
    Me too! Thanks for your visit.

  13. Hey FoodBuzz friend! I love your blog! I can honestly say I haven't tried this...but it looks intriguing. Keep up the good work. Visit my blog sometime.


  14. This looks so healthy and delicious! It's sadly hard to find foo chuk if I'm not near a decent Chinatown on the East Coast (or London). Maybe when I go home to Hawaii next time, I can try this! :)

  15. wow this looks amazing and surprisingly simple to make! i have never tried anything like it :). I will have to give this a go sometime.

    thanks for stopping by my blog and for your sweet comment!

  16. I love this dessert too, I'd keep the egg for last to enjoy it:D

  17. Hi Mark,
    Thanks for your comment. I tried to visit your blog but it is not accessible.

  18. Jude,
    I sorry it is difficult for you to find foo chuk and have to wait to try this from you are back in Hawaii. There are two kinds of foo chuk, so when you go buy them, remember to mentiona to the vendor that you want those for making sweet soup. There is another type of fuk chuk which is for cooking and it does not break up so easily and won't be nice.

  19. haha Jeanie, me too, I eat the egg last:D

  20. Lydia,
    Thanks for visit and glad that you will try this out. Enjoy!

  21. I've never seen quail eggs in this dessert, usually in lotus seeds dessert only. I think it's a nice addition.

  22. Wendy,
    Thanks for your visit. You are right, usually you don't see quail eggs in this dessert, I love quail eggs so I added it for me. I am glad you like the addition:D

  23. This is my favorite among all thong shui! The photos are breathe taking!! :)

  24. Tracie, Thanks so much for dropping by. I am so happy to see that you like the photo. I am an amateur so your compliment means a lot to me. It is very encouraging and I appreciate it. You have beautiful blog and love all the photos. Nice compositions.


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