Cheng Thng

my first attempt at cheng thng.. it's pretty simple to make except the preparation takes a LOT of time and effort.. lucky i had my aunty to help me..

ingredients include bai guo, lotus seed, pong dai hai, white fungus, barley, dried longan, candied winter melon, pandan leaves, brown rock sugar and of course water.

Preparation

白果

- Remove shell, membrane and the stem in the middle.
- Boil till soft.
- Sprinkle sugar and store in box. Keep this in fridge until ready to use.

莲子
- Soak in hot water for about 15mins.
- Drain and remove stem in the middle.
- Boil till soft.
- Sprinkle sugar and store in box. Keep this in fridge until ready to use.

Pong Dai Hai
- Soak in water till expanded.
- Drain and remove veins, seed and hard skin.
- Keep this in fridge until ready to use.

White Fungus
- Rinse and soak in water till expanded.
- Drain and cut away the hard part.


Method
- Fill a pot with water.
- Add in barley and white fungus. Bring to boil. Add pandan leaves, simmer and cook till barley opens a little.
- Add in candied winter melon.
- Add in rock sugar to taste.
- Lastly, add in白果, 莲子, Pong Dai Hai and dried longans into the pot.
- Bring to boil and turn off fire. (Note: If your 白果 and 莲子 are not soft enough, you may wish to boil the mixture longer.)