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