Cheng Teng - 八宝清汤

Photo: Cuisine Paradise (Ellena)

Ingredients

50 grams Pearl Barley (薏米)

50 grams White Fungus (白木耳)

20 grams Lotus Seeds (莲子)

50 grams Dried Longan (桂圆肉)

80 grams Vacuum Packet Gingko Nuts (白果)

6 Red Dates (红枣)

5 seeds of Pang Da Hai (胖大海)

2 pieces Dried Persimmon (柿饼), cut into thin slices

Cane Sugar To Taste

2 knots of Pandan Leaves (香兰叶)

1 4/5 litrs of Water

Preparation

Soak white fungus and dried lotus seeds separately in warm water for about 10 minutes till soften, trim into small clusters and discard the stem portion. Set aside.

Remove the green pith from the center of the lotus seeds to prevent bitter taste when cook.

Rinse the pearl barley for 2 to 3 rounds, set aside and bring 1.8 litres of water to boil in a medium pot.

When the water comes to boil, add in pearl barley and white fungus and continue to simmer over medium low heat for about 15 minutes.

While waiting for the barley mixture, soak pang da hai in warm water until the seeds split open, remove the outer shells and discard the water. Set aside.

Next add in lotus seeds, dried longan, red dates and gingko nuts together with pandan leaves and cooked for another 20 minutes or till ingredients soften.

Lastly add in cane sugar to taste, turn off the heat discard pandan leaves and add in prepared pang da hai and dried persimmon.

Serve either warm or cold.

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About

Cheng Teng(清汤) is a common sweet dessert that can be made at home or purchased at any local dessert stalls. And depending on individual’s preference you can either have this dessert hot or cold.