Cheng Tng

Desserts
Sides/Snacks

Easy Level:

Cook Time:

Servings:

4

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!

Ingredients

Adjust Servings
US / Metric
0.00
Pang Da Hai (Sterculia lychnophora)
0.00
Pang Da Hai (Sterculia lychnophora)
0.00
g
g
gingko nuts (ready cooked and seeds removed)
0.00
g
g
gingko nuts (ready cooked and seeds removed)
0.00
g
g
lotus seeds (with centre removed)
0.00
g
g
lotus seeds (with centre removed)
0.00
g
g
dried longan
0.00
g
g
dried longan
0.00
g
g
dried white fungus
0.00
g
g
dried white fungus
0.00
red
red
dates
0.00
red
red
dates
0.00
pcs
pcs
of dried persimmon (chopped)
0.00
pcs
pcs
of dried persimmon (chopped)
0.00
g
g
pearl barley
0.00
g
g
pearl barley
0.00
g
g
large sago
0.00
g
g
large sago
0.00
g
g
candied winter melons
0.00
g
g
candied winter melons
0.00
g
g
brown sugar
0.00
g
g
brown sugar
0.00
g
g
rock sugar
0.00
g
g
rock sugar
0.00
knots
knots
pandan leaves
0.00
knots
knots
pandan leaves
0.00
litres
litres
of water
0.00
litres
litres
of water

Steps

1

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
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
Mark as completed

2

Soak dried white fungus in hot water for 10 mins, then cut into smaller pieces
Soak dried white fungus in hot water for 10 mins, then cut into smaller pieces
Mark as completed

3

Add 3 litres of water to a pot
Add 3 litres of water to a pot
Mark as completed

4

Bring to boil and add 50g pearl barley (washed) and 50g large sago.
Bring to boil and add 50g pearl barley (washed) and 50g large sago.
Mark as completed

5

Cook till the sago turn transparent then add 3 knots pandan leaves
Cook till the sago turn transparent then add 3 knots pandan leaves
Mark as completed

6

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)
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)
Mark as completed

7

Cook for 20 mins till everything softens
Cook for 20 mins till everything softens
Mark as completed

8

Remove pandan leaves
Remove pandan leaves
Mark as completed

9

Turn down the heat and add pang da hai
Turn down the heat and add pang da hai
Mark as completed

10

Add chopped dried persimmon and let it sit for another 20 mins
Add chopped dried persimmon and let it sit for another 20 mins
Mark as completed

11

It can be served both hot and chilled.
It can be served both hot and chilled.
Mark as completed

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