"Fu Chou"

According to the cantonese, this dessert has the effects of beautifying our complexion :D

Ingredients:

- A packet of dried beancurd skin, soaked in boiled water till turn soft
- Barley (of small size)
- Gingko Nuts, peeled and washed
- Water chestnuts, peeled, washed and chopped in fine cubes
- Dried melon cubes, chopped into big cubes
- 2 Eggs (of average size), mixed evenly
- Rock Sugar
- Pot of water, about 3/4 full (use a slightly bigger than average size pot)

How to cook:

- Boils the pot of water together with barley. This will take about 20mins.
- When water boils for the 1st time, add in the gingko nuts. Then leaves it boiled under low fire for approximately 25mins.
- When it boils again, add in the beancurd skin (pour away the water before adding in), water chestnuts and dried melon cubes and leaves it boil for another 15mins.
- Finally add in the egg mixture slowly. Remember to stirr the water gently as you pour in the egg mixture so that they will not clout together.
- Add in some rock sugar to taste.
- Serve with ice, if you like it cold.

Note:
When you buy the beancurd skin, note that its meant for cooking dessert as there are 2 types. The other type is mainly used for cooking dishes and is harder. The one for dessert cooking is generally softer so it takes lesser time to handle.