Cheng Teng - 八宝清汤
By: Cuisine Paradis...
Published: Thursday, June 9, 2011 - 2:14am

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

1 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. 2 Remove the green pith from the center of the lotus seeds to prevent bitter taste when cook. 3 Rinse the pearl barley for 2 to 3 rounds, set aside and bring 1.8 litres of water to boil in a medium pot. 4 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. 5 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. 6 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. 7 Lastly add in cane sugar to taste, turn off the heat discard pandan leaves and add in prepared pang da hai and dried persimmon. 8 Serve either warm or cold.

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.