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! Make your own homemade fu chuk at home because all you need to have are two simple ingredients!
Time to try out this recipe at home now!
Fu Chuk Recipe
- Chopstick / Skewer Stick
- 200 g Soybeans
- 1.2 L Water (For Soaking and Rinsing)
- 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.
- 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.
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