Cheng Tng

Preparation time

40 Minutes

Cooking time

45 Minutes

Serves

6-8

Enjoy this light and refreshing dessert not only at your favourite hawker stall, but in the comfort of your own home.

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Served either hot or cold, the soup always brings out it's nutty and sweet flavours on your palate.

Ingredients

50
grams
Pearl Barley
25
grams
White Fungus
20
grams
Lotus Seeds
50
grams
Dried Longan
80
grams
Ginkgo Nuts
, ready cooked
6
Red Dates
4-5
seeds of
Pang Da Hai
2
pieces of
Dried Persimmon
, cut into thin slices
Cane Sugar
, to taste
2
knots of
Pandan Leaves
1.8
Litres
Water

Directions

Soak white fungus and dried lotus seeds separately in hot water for 10 minutes to soften.
Trim white fungus into small buds and remove the hard stem. Set aside.
For the lotus seed, remove the pit to prevent the bitter taste.
Rinse pearl barley and add in the 1.8 litres of water. Add the pandan leaf knots and bring to a boil.
Add in white fungus and continue to simmer over low heat for 15 minutes.
Soak Pang Da Hai in warm water until the seeds split open, remove the outer shells and all the stem. Only want the soft jelly substance. Discard water and set aside.
Add in lotus seeds, dried logan, red dates and ginkgo nuts with pandan leaves and cook another 20 minutes until all the ingredients soften.
Add cane sugar to taste. Turn off heat.
Before serving, add in Pang Da Hai and dried persimmon.
Serve either warm or cold.

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