Asian Recipes

Refreshing Cheng Tng

September 27, 2020

Yield
Serves 6 to 8
Prep Time
20mins
Cook Time
45mins
Difficulty Level
1 / 5

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.

Ingredients

Steps

01.

Soak white fungus and dried lotus seeds separately in hot water for 10 mins to soften.

02.

Trim white fungus into small buds and remove the hard stem. Set aside.

03.

For the lotus seed, remove the pit to prevent the bitter taste.

04.

Rinse pearl barley and add in 1.8 litres of water. Add the pandan leaf knots and bring to boil.

05.

Add in white fungus and continue to simmer over low heat for 15 mins.

06.

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.

07.

Add in lotus seeds, dried longan, red dates and ginkgo nuts with pandan leaves and cook another 20 mins until all the ingredients soften.

08.

Add cane sugar to taste. Turn off heat.

09.

Before serving, add in Pang Da Hai and dried persimmon.

10.

Serve either warm or cold.