Dried soy skin, called Fu Juk in Cantonese.
Gingko nuts or white nuts.
Fu Juk is a popular sweet dessert soup among the Cantonese. It's made from the dried skin that floats on top when soy milk is left to stand. Here's my own take on it:
Fu Juk Recipe:
One package fu juk
1/3 cup dried barley
1 can gingko nuts
1 cup rock sugar
one beaten egg
1/4 cup sago
Directions:
Boil sago in 1 cup water and let stand covered.
Prepare a pot of cold water and crumble in 1/2 package of the fu juk.
Add dried barley. Bring to a boil and simmer till barley is cooked.
Add in 1 can of gingko nuts, drained, and 1 cup of rock sugar, along with the sago.
Bring back to a boil,drizzle in the beatenegg.
Turn off heat and let the soup stand 30 min covered for sugar to melt and sago to plump up.
Note: If you like a completely smooth soup, then omit the barley or cook it separately.
After boilling the fu juk for about 10 min, use a hand held blender to blend it smooth.
Some brands of Fu Juk are touted as quick-cooking and will supposedly disintegrate quickly once you boil it.
