Cool Down with Barley, Gingko & Dried Tofu Sheet

The days are horrendously hot now and the heat haze contains minute particles
which irritate our throats. A faint smell of smoke lingers in the early morning
air, a sign that fires are burning somewhere. It’s so dry that spontaneous
combustion takes place.

Our body systems get heated up as well and there is no better way to cool down than to partake of the sweet dessert comprising barley, gingko and dried tofu sheet. ( Pakor, imai fuchuk ) This sweet can be taken at any time of the day and it cools down the system.

You need a handful of gingko nuts, half a handful of barley pearls, one dried tofu sheet, some honeycomb rock sugar ( I used 2 lumps ) and 2 screwpine leaves ( pandan leaves ).



Crack the gingko nuts open carefully so that the soft kernel inside is not smashed.

Cut open the kernels and remove the center shoot. If you don’t do this, the kernels will taste bitter.


Crush the dried tofu sheet into small pieces.



Wash all the ingredients except the rock sugar and bring to boil in a pot of water. (water level half to two thirds of a medium-size pot ) The screwpine leaves give a nice aroma.

Boil over medium fire for about half an hour ( the barley should have softened and bloated ), sweeten with rock sugar . Serve when cool.


This can be eaten cold or warm. It tastes delicious when cold.


I cook this three times a week. Barley is a great kidney cleanser and also has a cooling effect.

Shops that offer Asian desserts will have this one on their menu but they often do not add the dried tofu sheet.. It tastes better with the tofu. The crushed tofu sheet will dissolve if boiled a longer time but many people prefer to see small pieces of the tofu sheet in the dessert. You have to get the correct type of tofu sheet as some dried ones will ot dissolve and don’t taste nice.

Try this out. It’s good for you. Better than the fattening ice-cream!