Cheng Tng

A cooling and refreshing local dessert. Cheng Tng (清汤) literally means clear soup. This is what sets it apart from the other rich and creamy desserts like burbur chacha or ice kacang. Cheng Tng has many components that make it the cooling treat for everyone to take after meals, or even any time during a hot day. Get yourself some choices and serve hot and chilled, depending on your mood!

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8Pang Da Hai (Sterculia lychnophora)
100g gingko nuts (ready cooked and seeds removed)
50g lotus seeds (with centre removed)
100g dried longan
50g dried white fungus
25red dates
1pcs of dried persimmon (chopped)
50g pearl barley
50g large sago
50g candied winter melons
30g brown sugar
50g rock sugar
3knots pandan leaves
3litres of water



Soak 8 pang da hai (sterculia lychnophora) in hot water for 30 mins till it expands, remove skin and centre pit. Wash in run water drain and set aside
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Soak dried white fungus in hot water for 10 mins, then cut into smaller pieces
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Add 3 litres of water to a pot
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Bring to boil and add 50g pearl barley (washed) and 50g large sago.
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Cook till the sago turn transparent then add 3 knots pandan leaves
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Followed by soaked white fungus, 100g dried longans, 25 red dates, 100g gingko nuts, 50g lotus seeds, 50g candied winter melon, 30g brown sugar, 50g rock sugar (adjust to taste)
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Cook for 20 mins till everything softens
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Remove pandan leaves
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Turn down the heat and add pang da hai
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Add chopped dried persimmon and let it sit for another 20 mins
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It can be served both hot and chilled.
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