To start off, you need to soak the beancurd sheets and lotus nuts in warm water until they are soft. This can take between 1 to 2 hours. When in doubt, soak longer. Now, here is a popular question. What type of beancurd sheets should you use? Well, it really depends on how you like your fu chuk in this particular dessert. Many people say that you should use beancurd sheets and not beancurd threads (like what I am using). If you like your fu chuk to melt away when cooking, then you should use the beancurd sheets. For me, I like to taste the texture of the fu chuk together with the barley, so I used beancurd threads. It's good, either ways.
Once the lotus nuts are soft, boil them in a big pot of water for at least half an hour before adding in the other ingredients. This is because lotus nuts takes a longer time to cook, compared to barley and beancurd sheets.
After about half an hour, 45 minutes to be safe, add in the barley.
Then, in goes the beancurd sheets/threads. You can also add in some gingko at this point, if you like.
Tie some pandan (screwpine) leaves in a knot and add it to the pot. This step is optional. However, I would recommend that you use it as it really makes a difference in the taste and smell of this dessert.
Allow it to go into a boil and then turn the heat down. Let is simmer until the beancurd sheets fall apart. This should take about an hour and a half. Add in a few small pieces of rock sugar (depends on how sweet you want it to be), allow it to simmer for a little bit more and its done! Some people would add in some unsweetened soy bean milk at this point. It's entirely up to you. It will taste yummy, either ways. You can then serve it hot or you can allow it to cool down and serve it cold. Works both ways. See, didn't I tell you it was easy to make? :D