Cheng Tng Recipe

Published on May 22, 2014 | By Foodclappers |

- Difficulty Level

As advised by our contributor, there are two types of dried lotus – remember to ask for quick and easy to cook dried lotus from medical hall. For raw lily bulb, you can buy it from wet market base on seasonal. No need to cook lily bulb. It can be eaten raw.

During hot season, cook this savory and cooling Cheng Tng recipe dessert for your loved ones to enjoy at the comfort of your home.
Recipe contributed by:

Mdm Teo
Telok Kurau

Recipe Rating

(4.5 /5)
(11 Rating)

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Ingredients

50g pandan leaves
3500ml water
8-10 tablespoon coarse sugar (your preference on sweetness)
100g chinese barley
100g green bean (best originated from Hei Long Jiang)
32g white fungus
80g dried longan
5pcs Peng Ta Hai (Boat Sterculia Seed – 胖大海 )
50g dried lotus (莲子)
100g large sago
15g agar agar strip
100g thinly sliced melon strips
160g gingko
8pcs raw lily bulb (百合) - optional

Instructions

1. Soak Chinese barley, green bean, white fungus, dried longan, peng ta hai, dried lotus, large sago for about 30-45 minutes.
2. Cut agar agar strips to about 3-4 cm long. Then, soak agar agar strips with hot water for 1o minutes. Drain and set aside.
3. For large sago, after soaking, use a separate pot of water to bring water to a boil. Put in the sago and keep stirring till transparent. Scoop out and put sago into icy water. Drain and set aside.
4. For peng ta hai, use hands to clear away the seed and roots. Drain and set aside.
5. For Chinese barley, green bean and dried lotus, steam for about 45 minutes or till cook. Set aside.
6. Bring water to a boil and put in pandan leaves. Cook till pandan aroma. Take out the pandan.
7. Put in white fungus and longan to cook for 15 minutes or till cook.
8. Add in sugar, stir and cook till it melts.
9. Serve hot or cold.

Servings : 10-12
Course : Desserts