Don't you agree with us that the weather has been erratic lately? And it doesn't help with it being the season for durian, celebration of Mid-Autumn festival with mooncakes and late nights football. Why not make a bowl of Cheng Tng for you and your family this weekend to ease the heat and keep everyone in good health?
This recipe is contributed by Mdm Cheng, this is one of her signature dessert that her family and relatives loves. It's a laborious effort to put it together, but every bowl is filled with tender, loving, care. The Cheng Tng is not only delicious but each ingredients has a rich nutritional value that is beneficial to one's health:
- 胖大海 a.k.a Sterculia lychnophora: It has the cooling effect to bring down the body heat. It is not advisable for pregnant women to consume it.
- Red dates: Labeled as “the king of nuts” (百果之王), it stimulates the production of white blood cells, which improves immunity, and decrease cholesterol level in your bloodstream, which also helps protect the liver.
- Longan: Calming effect on the nervous system
- Gingko Nuts: Lowering cholesterol level and protection against cancer.
Have some time to spare this weekend? Why not give this Cheng Tng recipe a try and we are sure that your family will love it!
Food preparation time: 3 hr | Cook time: 30 mins | Total time: 3 hr 30 mins
No. of serving: 8 (8 人份)
- 300g Gingko Nuts (300克白果)
- 50g Large Sago seeds (50克大西米子)
- 100g Dried Logan (100克龙眼干)
- 25 Red Dates (25颗红枣)
- 50g Barley (50克薏米)
- 10 Pang Da Hai seeds（10颗胖大海）
- 5g Jelly strips (5克琼脂)
- 5 Pandan leave, tie into a knot (5片香兰叶, 绑成结）
- 80g of Gula Malacca (80克耶糖)
- 50g Rock Sugar （50克冰糖）
Cooking Directions 烹煮过程
Prepare the night before (前一晚准备)
Step 1: Prepare the Gingko Nuts (白果)
Remove the shell, skin and embryo of the gingko nuts. In a saucepan with 500ml of water, simmer gingko nuts for 10 mins. Add in 15g rock sugar, boil till the sugar dissolves. Transfer the gingko nuts and sugar water into an air-tight box, allow it to cool down to room temperature and store it in the chiller overnight. The sweetness will infuse into the gingko nuts and it will be “Q” when eaten.
Step 2: Prepare the Sago Seeds (西米子)
In a casserole with 5l boiling water, pour in the sago seeds. Stir and allow it to boil for 40 mins on high fire. Monitor the water level, add in water to prevent the sago from getting burnt. Switch off the fire, close the lid, allow it to sit for 1hr. Drain, place it in a bowl of room temperature water and allow it to cool down. Most of the sago seeds should only left with 30% of white core. Repeat the steps again until the sago turns fully transparent. Drain and transfer the sago into an air-tight box, toss in 1 tbsp of white castor sugar. Store it in the chiller overnight.
On that day （当天)
(a) Barley seeds: In a saucepan of 500ml of boiling water, pour in the barley and cook for 15 mins till it softened. Drain and set aside. (薏米：在锅里烧500ml的水，倒入薏米煮15分钟，直到它软化。沥干备用。)
(b) In a bowl with 500ml hot water, soak Pang Da Hai for 10 mins. Place them on a strainer, remove seed, veins and shells. (胖大海: 在一个碗里，倒入500ml的热水和胖大海，浸泡10分钟。用过滤器沥干，去除种子和杂质。)
(c) Rinse red dates. Soak in 300ml of hot water for 15 mins. (红枣: 在一个碗里，倒入300ml的热水和红枣，浸泡10分钟。)
(d) Cut the Jelly strips into 6cm long. Soak in room temperature water for 15 mins. (把琼脂切成6厘米长。浸泡在水中15分钟。)
Step 4: Cook (烹煮）
In a big casserole, pour in 3l of water, Longan, red dates and knotted pandan leaves. Allow it to simmer for 10 minutes. Add in Gingko nuts, Gula Malacca and Rock Sugar and cook for 3 minutes. Add in sago seeds and Jelly strips, cook for 1 min. Stir in Pang Da Hai. Mix well and ready to serve. 在一个大锅里，倒3升水，龙眼干，红枣和香兰叶。让它小火煮10分钟。加入白果，耶糖和冰糖，再煮3分钟。倒入西米子和琼脂条，煮1分钟。拌入胖大海, 拌匀。熄火，即可食用。
Recipes adapted from Cheng Geck Chau
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