Cheng T'ng (清汤)

    Cheng T'ng (清汤)

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    1 person made this

    About this recipe: This is a very nice, sweet dessert soup. It has cooling properties. My grandchildren enjoy the dried longans a lot, so the recipe calls for a lot of them but this can be reduced.

    simmary Central Region, Singapore

    Ingredients

    • 5800g water
    • 75g dried barley
    • 100g dried lotus seeds
    • 4-5 pandan leaves, knotted together
    • 50g white fungus, soaked until fully expanded
    • 25g huai shan (淮山)
    • 80g gingko nuts, shelled
    • 25g red dates
    • 80g rock sugar
    • 25g dried longans

    Directions

    1. Boil the water, barley, lotus seeds and pandan leaves together under high heat until the barley splits open.
    2. Add the white fungus and huai shan and allow it to boil under medium heat for another 5 minutes.
    3. Add the gingko nuts and stir for 5 minutes. Leave the pot boiling for another 10 minutes under low heat.
    4. Add the red dates and rock sugar and stir for another 5 minutes. Leave the pot boiling for another 10 minutes under low heat again.
    5. Add in the dried longans and allow it to continue boiling for 15 minutes. Turn off heat and serve hot.

    Tip

    If desired, serve chilled with ice cubes.

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