Don't you agree with us that the weather has been erratic lately? Look after your friends, family and yourself in this warm and humid weather by making a bowl of cheng tng! This weekend, you know what you can do to ease the heat and keep everyone in good health!
This recipe is one of Mdm Cheng’s signature desserts that her family and relatives loves!
Not only is this cheng tng delicious, it also has rich nutritional value that is beneficial to one's health:
Pang da hai 胖大海 a.k.a Sterculia Lychnophora: cooling effect to bring down the body heat. It is not advisable for pregnant women to consume it.
Red dates: labelled as “the king of nuts” (百果之王), 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.
Here are the ingredients you will need: gingko nuts, large sago seeds, dried long gan, red dates, barley, pang da hai seeds, jelly strips, pandan leaves, gula malaka and rock sugar.
Firstly, prepare the gingko nuts and sago seeds the night before.
In a saucepan, simmer gingko nuts and water for 10 minutes. Add in rock sugar and boil till completely dissolved.
Transfer the gingko nuts and sugar mixture into an air-tight box. Allow it to cool down to room temperature and store it in the chiller overnight. By doing so, the sweetness from the gingko nuts will infuse and there will be a chewy texture when consumed.
In a casserole, boil water and add in the sago seeds. Stir and allow it to boil for 40 minutes on high heat. Do monitor the water level and add in water accordingly to prevent the sago from getting burnt.
Switch off the fire over it with a lid. Allow it to sit for an hour.
Drain the water and add in room temperature water and allow it to cool down.
Repeat this step until the sago turns fully transparent. Drain and transfer the sago into an air-tight box. Toss in castor sugar and store it in the chiller overnight.
Secondly, prepare the dessert!
In a saucepan, cook barley for 15 minutes till it softened. Drain and set aside.
In a bowl, soak pang da hai with hot water for ten minutes. Strain the excess water and remove the seed, veins and shells from the pang da hai.
In another bowl, soak red dates with hot water for fifteen minutes. Cut the jelly strips into 6 cm long and soak in room temperature water for 15 minutes.
Last step, time to cook the dessert!
In a big casserole, pour in water, longan, red dates and knotted pandan leaves. Allow it to simmer for 10 minutes.
Add in gingko nuts, gula melaka and rock sugar and cook for 3 minutes. Add in sago seeds and jelly strips and cook for a minute. Lastly, add in pang da hai.
Mix well and you’re ready to serve!
Have some time to spare this weekend? Why not give this cheng tng recipe a try?