Yee Mai Fu Chuk (Barley & Beancurd)
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Made this dessert today but the only failure is the beancurd skin refused to disintegrate to my expectation. Wonder if I’d used the wrong type of beancurd skin. Or maybe I should have mashed up the skin first before cooking it? Do you know? Besides, I used China barley for this cooking (that’s the only type I could find in Chinatown) and in my opinion it doesn’t taste as nice as the Malaysian barley which would give the syrup a starchy taste - mel
i think you might use the wrong beancurb.
what type of beancurb you have used? China Barley? is it different? i never try it before. that time i remember last time i didn’t mashed the beancurb skin ler. hrmm… might need to check it out again. 
Comment by muimui — December 23, 2006 @ 12:48 pm
hmmm just normal beancurd…I can’t find any other types…I personally don’t like China barley…doesn’t have the sweetness..Let me know the type of beancurd k
Comment by mel — December 24, 2006 @ 2:57 pm