Cheng tng
A delicious cooling dessert soup
CHENG TNG originated in China, and was brought over by immigrant workers to help cope with Singapore’s tropical climate. In Hokkien cheng tng means “clear soup”, and it is served both hot and cold. In Traditional Chinese Medicine the ingredients in cheng tng have both “cooling” and “heaty” properties so that balance is restored. These include sliced dried persimmon, dried longan, lotus seed, snow fungus, gingko nut, barley, sago pearl, candied wintermelon and pang da hai (Sterculia lychnophora – when soaked in hot water the dried olive-like seed blooms into a gelatin). The soup is made by boiling pandan, dried longan, candied wintermelon and golden rock sugar together.
Serves 4
4 pang da hai (steculia lychnophora), soaked in hot water until soft, seeds removed
8 gingko nuts, boiled until soft
1/4 cup lotus seeds, boiled until soft
1/2 cup dried longan
2 clusters snow fungus, soaked in hot water and cut into pieces
1 dried persimmon, sliced
1/4 cup pearl barley, boiled until cooked
1/4 cup large sago balls, boiled until chewy soft
4 candied winter melons
2 tablespoons golden rock sugar
5 pandan leaves
5 cups water
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).
Good cheng tng at Yat Ka Yan, 190 Middle Road #02-08, Fortune Centre, Singapore 188979.