Barley, Ginkgo Nut and Quail Egg

Sharing below is a recipe taken from my collection (source: Women’s Weekly magazine, May 2006).

Prep: 15 min   Cook: 2 hour   Serves: 5


  1. 3 – 4 cup water
  2. 2 pandan leaves, tied into a knot
  3. 100g barley
  4. 150g sugared winter melon strips
  5. 50g dried soybean sticks (fu chok), soaked
  6. 1 pack pre-shelled ginkgo nuts
  7. rock sugar to taste
  8. 10 quail eggs, hard-boiled and shelled


  1. In a pot, bring 3 -4 cup water and pandan leaves to boil.
  2. Add all other ingredients, except rock sugar and quail eggs.
  3. Bring to boil and lower heat to simmer for 1 ½ hour, until barley softens.
  4. Add rock sugar and eggs and cook for 3 min or until rock sugar dissolves.
  5. Serve hot or cold (put in the fridge to chill before serving).