Fu Chuk Recipe
It�s crunchy when it's dried, but soft when it�s soaked! Fu chuk can be added to any kinds of dishes, especially savoury ones!
Equipment
- Blender
- Cheesecloth
- Chopstick / Skewer Stick
Ingredients
- 200 g Soybeans
- 1.2 L Water (For Soaking and Rinsing)
Instructions
- Soak the soybeans in water for one to two days in an airtight glass jar.
- Drain the beans.
- Transfer the beans to a bowl of fresh water.
- Rub the beans to remove the skin of the beans.
- Drain the beans and transfer it to the blender.
- Add 600 ml of water to the blender.
- Blend the beans finely.
- Strain it using a muslin cloth or cheesecloth.
- Boil the soymilk on high heat for a few minutes. Keep stirring while boiling.
- Turn the heat to low heat and let it simmer.
- While simmering, there will be a thin layer of fu chuk forming on the surface.
- Use a chopstick or a skewer stick to lift the fu chuk gently.
- Spread the fu chuk evenly and let it air dry for a few hours.
Notes
- The fu chuk will stick to the chopstick and be hard to wash. So if you want lesser things to scrub, use a wooden stick to hang the fu chuk.
- You can fan the surface of the soy milk so that the fu chuk layer forms faster.
- Air drying will take quite a long time. If you want your fu chuk to dry and crisp faster, you can dry it in the oven at low heat.