of all time. Also known as fu chok (foo chuk), this dessert tastes light, refreshing and nourishing. It is also really easy to make. Be sure to buy the soft type of bean curd skin sheets to make this dessert. The other type, which looks alike but is harder and oilier, is more suitable for making Chinese style meat stews (I found out the hard way because I use the wrong type on my first attempt of making the dessert). I cheat by using canned ginkgo nuts (where the nuts are already shelled and boiled), so the steps and cooking time for this recipe are greatly simplified.
Full article: http://www.noobcook.com/ginkgo-barley-fu-chok/