Cheng Tng | 清汤
- Daniel
- Mar 28, 2023
- 2 min read
Updated: 4 days ago
One of my InstaFam requested how to make use of dried longan. This is the 1st dish that came to mind. Cheng Tng or 清汤 literally means clear soup, is a traditional Singaporean dessert. I am not saying that my version is traditional or authentic.
This is how I love my Cheng Tng to be: loads of ingredients, not sugary sweet, thus allowing each of the ingredients to shine on their own and work their magic. These days, Cheng Tng is just a bland sugary dessert soup with hardly any ingredients.
Its origins are pretty murky. I'd heard that this is actually a Cantonese dessert that was savory soup and it somehow evolved into what it is today: a dessert. It contains six types of ingredients known as "lok mei"; in essence, six herbs, which, when combined, are meant to cool the body down.
In case you are wondering, the six herbs are Chinese yam, Solomon’s seal, lotus seeds, lily bulbs, fox nuts and dried longan. I will definitely explore that in the near distant future. In the meantime, let's enjoy this Cheng Tng.
Ingredients:
(Serve 8)
White Fungus, 1
Pang Da Hai (胖大海) | Malva Nuts, 8
Water, 3L
Dried Honey Dates, 100g
Lotus Seeds Cored, 50g
Sweet Potatoes Washed Thoroughly Coarsely Wedged (I'm using Japanese purple sweet potatoes), About 300g
Pandan Leaves Tied Into a Knot, 3
Barley, 50g
Amaranth, 15g
Millet, 15g
Sago, 50g
Ginkgo Nuts, 100g
Dried Longan, 100g
Jujube, 10
Candied Winter Melon Coarsely Diced, 50g
Candied Ginger Coarsely Diced, 30g
Rock Sugar, 30g
Gula Melaka, 30g
Equipment:
Heavy Pot
Directions:
Prepare the White Fungus
Soak in warm water for about 30 minutes until softened.
Trim off the tough core and cut the rest into bite-sized pieces with kitchen scissors.
Rinse thoroughly and drain. Set aside.
Prepare the Pang Da Hai
Simmer in a pot of water until fully bloomed.
Cover and steep for 5 minutes.
Remove and discard the outer skins and seeds.
Set the soft flesh aside.
Prepare the Honey Dates
In a heavy pot over medium heat, add 3L of water.
Blanch honey dates until softened, about 5 minutes.
Remove and let cool. Once cool, slice and remove the pits.
Set aside.
Start the Soup
In the same pot of water, add cored lotus seeds and cook until softened.
Add in diced sweet potatoes and pandan leaves.
Continue simmering until the sweet potatoes are fork tender.
Add the Final Ingredients
Stir in white fungus, Pang Da Hai, and pitted honey dates.
Add sago and stir well to combine.
Simmer on low heat, covered, for about 20 minutes or until the sago turns translucent and chewy.
Stir occasionally to prevent sticking or burning.
Adjust and Serve
Taste and sweeten with sugar to your preference.
Serve warm for comfort or chilled for a refreshing dessert.
Nourishing...
Refreshing...
Comments