Versatile for Singapore’s both hot and rainy weathers, cheng tng has been a longstanding dessert passed down by generation after generation. Try this recipe to recreate this sweet and refreshing dessert sold at every hawker stall.
- 50 g pearl barley
- 25 g white fungus
- 20 g lotus seeds
- 50 g dried longan
- 80 g ginkgo nuts, ready cooked
- 6 red dates
- 4-5 seeds Pang Da Hai
- 2 pcs dried persimmon, cut into thin slices
- Cane sugar, to taste
- 2 knots pandan leaves
- 1.8 L water
Soak white fungus and dried lotus seeds separately in hot water for 10 mins to soften.
Trim white fungus into small buds and remove the hard stem. Set aside.
For the lotus seed, remove the pit to prevent the bitter taste.
Rinse pearl barley and add in 1.8 litres of water. Add the pandan leaf knots and bring to boil.
Add in white fungus and continue to simmer over low heat for 15 mins.
Soak Pang Da Hai in warm water until the seeds split open, remove the outer shells and all the stem (you only want the soft jelly substance). Discard water and set aside.
Add in lotus seeds, dried longan, red dates and ginkgo nuts with pandan leaves and cook another 20 mins until all the ingredients soften.
Add cane sugar to taste. Turn off heat.
Before serving, add in Pang Da Hai and dried persimmon.
Serve either warm or cold.