This Barley Fuchuk Tong Sui is incredibly soothing and comforting. It is a classic Chinese dessert soup (“Tong Sui”). Personally, I find it very delicious. Whenever I go to a Tong Sui shop, this is the first thing I’ll order on the menu. It’s also known for its cooling properties — perfect when you’re feeling a little warm or heaty.
The soup is mildly sweet, with a naturally unique flavour from the barley and fuchuk, and a lovely aroma from pandan, while the ginkgo brings a mild sweetness with just a hint of bitterness—balancing the flavour beautifully. You get a comforting mix of textures — the pearl barley is soft but slightly chewy, the fuchuk turns silky, slightly creamy, and delicate as it simmers, almost melting into the soup, and the ginkgo nuts, once cooked, are tender and slightly chewy, offering a nice contrast.
Why you’ll love this recipe?
Beginner friendly: Follow my step-by-step video — it’s simple to make. If you find it tedious to prep the ginkgo, buy ready made peeled ones (they come vacuum packed) or you can skip the ginkgo. If it’s your first time making this, I highly recommend adding the ginkgo to have a taste of the classic flavour combination.
Cooling properties: It helps to bring down internal body heat, just perfect for the hot weather.
If you love this Barley Fuchuk Tong Sui, you might also like my Peach Gum Chinese Dessert Soup.
Cooking Tips for Barley Fuchuk Tong Sui Recipe:
Use pearl barley (not Chinese barley/Job’s tears):
Pearl barley is smaller, oval and more tender when cooked—ideal for dessert soups.
Choose the right fuchuk:
Use the type labeled for desserts—it’s thinner and softens faster than savory beancurd sheets.
Always remove the ginkgo core:
The greenish core (芽) inside ginkgo is bitter. Taking this out keeps your dessert sweet and pleasant.
Twist pandan leaves before boiling:
Twisting releases more aroma, infusing your soup with that signature pandan fragrance.
Simmer gently for better texture:
A long, gentle simmer (1.5 hours) softens the barley and melds all flavours together. Don’t rush it. If you want the fuchuk to dissolve completely, cook longer.
Other recipes you may be interested:
Print Recipe for Barley Fuchuk Tong Sui:
Barley Fuchuk Tong Sui
Ingredients
- 1/2 cup Pearl Barley 1/2杯 洋薏米
- 200 grams ginkgo 200克白果
- 60 grams dried beancurd skin 60克腐竹片（甜点） for dessert
- 3-4 pandan leaves 3-4片香兰叶, 冲洗干净 rinsed clean
- 90 grams rock sugar 90克 蜂蜜冰糖
- 2500 ml water 2500毫升水
Instructions
Prepare the Ginkgo Nuts (if using fresh):
- Crack and peel the shells.
- Soak peeled ginkgo in water for 30 minutes to loosen skin.
- Peel off the skin, slice the ginkgo in half, and remove the inner bitter core (the thin germ).
Rinse ingredients:
- Rinse pearl barley and fuchuk (dessert-type beancurd sheets) to remove dust or impurities.
- Set aside pandan leaves (lightly twisted) to release fragrance.
Assemble ingredients in a pot:
- Add the rinsed barley, ginkgo, fuchuk, and pandan leaves to the pot.
- Pour in water.
Cook the tong sui:
- Bring the pot to a boil.
- Once boiling, reduce to low heat and simmer for 1.5 hours.
- Check: barley should be soft and slightly chewy; fuchuk may be partially dissolved.
Sweeten the soup:
- Add rock sugar to taste.
- Simmer another 5 minutes until the sugar fully dissolves.
- Remove pandan leaves and serve warm.
Notes
Pearl barley is smaller, oval and more tender when cooked—ideal for dessert soups. Choose the right fuchuk:
Use the type labeled for desserts—it’s thinner and softens faster than savory beancurd sheets. Always remove the ginkgo core:
The greenish core (芽) inside ginkgo is bitter. Taking this out keeps your dessert sweet and pleasant. Twist pandan leaves before boiling:
Twisting releases more aroma, infusing your soup with that signature pandan fragrance. Simmer gently for better texture:
A long, gentle simmer (1.5 hours) softens the barley and melds all flavours together. Don’t rush it. If you want the fuchuk to dissolve completely, cook longer.