Fu Chuk Barley Dessert with Ginkgo

Sea coconut is on the low.  Had to resort to barley now.  I guess you all can have this a try.  It's all knocking, peeling, washing, soaking, boiling, and lastly eating :P

Fu Chuk Barley Dessert with Gingko

Ingredients:

• 300gm Barley (depends on you)
• 2 packets of preserved Winter Melon or Rock Sugar (depends on how sweet you want it)
• 300gm Ginkgo Seeds (depends on you)
• 5-6 pieces of Dry Fu Chuk (Dried Soya Pieces....i think)

Steps:

1. Prepare your Ginkgo Seeds.  If you bought those still in their shells, just follow the steps.  If you had yours without the shells, proceed to Step 4.
2. Knock the nuts with a hammer or a nutcracker until there's a small crack.  Peel the shell off.  Put the seeds aside.

3. Boil the seeds in hot water for approx. 15 minutes.  Under a running tap, peel off its skin and it should be golden yellow.  Put it aside.

4. Choose a big pot.  Wash your barley in it.  Wash off the starch and weevils.

5. Put in the Gingko Seeds and Preserved Winter Melon  into the pot.  Fill it with water until its 3/4 of the pot.  Put the pot over a low heat and cover the pot.

6. While waiting for it to boil, wash your 'Fu Chuk' and soak it in water till it becomes beige in color.

7. When the pot is already boiling (approx. 30-45 mins), put in the soaked 'Fu Chuk'.  Only the 'Fu Chuk' and not the water.  Boil for another 15mins until the 'Fu Chuk' is in small tiny pieces.
8. Leave it to cool and you may serve.

Enjoy :)