Name: CHENG TNG
Prep time: 120 min
Cook time: 10 min
Ingredients: 4 pang da hai (steculia lychnophora) (soaked in hot water until soft, seeds removed); 8 gingko nuts (boiled until soft); ¼ cup lotus seeds (boiled until soft); ½ cup dried longan (soaked until soft); 2 clusters snow fungus (soaked in hot water and cut into pieces); 1 dried persimmon (sliced); ¼ cup pearl barley (boiled until cooked); ¼ cup large sago balls (boiled until chewy soft); 4 candied winter melons; 2 tbsp golden rock sugar; 5 pandan leaves; 5 cups water

Print Recipe

CHENG TNG

This sweet dessert originated in China, and was brought over by immigrant workers to help cope with Singapore’s tropical climate.

Prep Time2

Cook Time10

Course: Dessert

Cuisine: Chinese

Servings: 4

Ingredients

4 pang da hai (steculia lychnophora) soaked in hot water until soft, seeds removed
8 gingko nuts boiled until soft
¼ cup lotus seeds boiled until soft
½ cup dried longan soaked until soft
2 clusters snow fungus soaked in hot water and cut into pieces
1 dried persimmon sliced
¼ cup pearl barley boiled until cooked
¼ cup large sago balls boiled until chewy soft
4 candied winter melons
2 tbsp golden rock sugar
5 pandan leaves
5 cups water

Instructions

In a large pot over medium heat boil the water with the pandan leaves, candied wintermelon, rock sugar and dried longan.
Lower heat and simmer for about 20 minutes. Adjust sweetness to your liking.
Add the rest of the ingredients and bring to boil for about 1 minute. Switch off heat and serve in individual bowls either hot or cold (add ice).

Notes

Good cheng tng at Yat Ka Yan, 190 Middle Road #02-08, Fortune Centre, Singapore 188979.