Cheng Tng (Clear Soup Dessert)
A refreshing, nourishing soup made with dried longans, dates, lotus seeds, and gingko nuts. Can be served warm (for comfort) or cold (for heat relief).
Ingredients
- 2 litres Water
- 100g Dried Longan
- 15 Red Dates
- 20 Gingko Nuts
- 20 Lotus Seeds
- 1 piece 'Pang Da Hai' (Boat Sterculia Seed) - optional, for jelly texture
- 50g Barley (washed)
- 3 Pandan Leaves (knotted)
- Rock Sugar (to taste)
- Strips of dried candied winter melon
Instructions
Soak
Soak the dried longan, white fungus (if using), and Pang Da Hai in water until soft. Clean the Pang Da Hai and remove skin/seeds until it's just the jelly fluff.
Boil Base
Boil the water with pandan leaves, dried longan, and red dates for 20 minutes to create the flavour base.
Add Ingredients
Add lotus seeds, gingko nuts, and barley. Simmer until the barley is soft and lotus seeds are tender (approx 20-30 mins).
Sweeten
Add rock sugar to taste. Add the Pang Da Hai jelly at the very end.
Serve
Serve hot immediately, or chill in the fridge for a cooling treat.
Chef's Note
"If you find the soup too plain, a little brown sugar or 'Gula Melaka' adds a caramelized depth that regular sugar lacks. But keep it light!"
