The healthy Dessert Soup, called Cheng Tng is a favorite across Singapore
Cheng Tng – Healthy Singapore Dessert
® This is a RAS signature Recipe©
♦Prep time 20 minutes ♦Cook time:1 hour ♦ 3 litre pot
A detailed introduction with details on the health benefits of the ingredients, related links as well same Recipe Video. is available on the
Recipe Intro ↓ Check it out OR SCROLL DOWN FOR THE RECIPE ⇓.
If you don’t have all the ingredients, that’s fine too. Just proceed with the ingredients you have at hand, or like. I sometimes do this with just the white fungus, pang da hai, dried longan, pandan, barley, rock sugar, and sago!
EAT AND TELL!!! Let us know if you tried – Cheng Tng – Healthy Singpore Dessert
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Cheng Tng – Healthy Singapore Dessert
Description
Cheng Tng is essentially a clear, sweet broth filled with a variety of healthy, dry ingredients. It's often considered a wholesome and "cooling" dessert in Traditional Chinese Medicine (TCM) terms, making it perfect for the hot and humid climate.
Whether you have it cold with ice to beat the heat or hot for a comforting evening treat, Cheng Tng is a delightful and very traditional Asian dessert.
Ingredients:
Instructions
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Optional: Prepare the Jelly of choice according to packet instructions. Pour into a shallow tray and place outside at room temperature, until set. Then place in the fridge to chill. (According to individual package instructions. I am just stating an outline). You can pour an excess amount (if any) into molds with fruit and serve it separately. When the jelly is completely chilled, cut into very small dice. The jelly is usually added to cold cheng tng, as the hot cheng will melt it.
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Do not soak the Large Sago, or even rinse them. Instead, bring a saucepan of water to boil and then add directly to boiling water. Boil on medium heat for 15 minutes. Turn off the heat and keep covered for 30 minutes.
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In two separate bowls, soak the White fungus and Pang da hai in hot water.
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For Pang da hai - 10 -15 minutes or till completely softened. It will grow into looking like something that totally lives under the sea. :) Remove the seed and the skin from the soaked mixture and keep only the 'jelly-like part.
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For Dried fungus - Soak in Hot Water for 10 minutes or more depending on size. Cut off the central yellowish and hard parts on the underside. Discard. Chop the cleaned, soaked fungus into very small pieces.
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Do not soak the Dried lotus seeds or even rinse them. Instead, bring a saucepan of water to boil and then add directly to boiling water. Boil on medium heat for 20 minutes, to get cooked, fluffy lotus seeds, that melt in the mouth. Pry open and remove the green center(the germ) and pith if present, this is bitter.
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For the Ginko nuts, (I always use the precooked, vacuum-packed ones), just rinse them well. The central pith, if present must be removed. You can also remove this using thin wooden skewers and don't need to halve them in that case. If you are using the dried ones, cracking open the shell, peeling, boiling like for the dried lotus seeds, and again removing the pith, would be in order. Ginko nuts need only 10 - 12 minutes of boiling.
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Wash the Barley thoroughly 2-3 times, thoroughly, to remove impurities and the starch. (to keep the soup clear). Drain and set aside.
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Rinse all the dry ingredients (Red dates, Longan) and drain. No soaking is required in this recipe, as there is sufficient cooking time involved.
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Add the water(3 1/2 liters) to a large pot and bring to a boil.
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Add the knotted pandan leaves, red dates, the cut-up (soaked) dry fungus, and barley. Bring to a boil again, on high.
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Lower the heat and simmer for 15 minutes. Stir occasionally.
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Now add the rock sugar, dried longan, cooked lotus seeds, cooked ginkgo nuts and simmer for another 15 minutes. (You may also add, later; dried persimmon, candied winter melon, or sweet potato to sweeten the broth naturally. Reduce the amount of rock sugar in this case). Stir occasionally.
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Once the rock sugar is completely dissolved ( you know when you can stir the bottom of the pot and no longer hear the crackling noise of the rock sugar hitting the floor of the pot)
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The soaked pang da hai is also added towards the end, before covering and does not require boiling. I add it a few minutes before turning the heat off. I also usually add the soaking liquid, as it has color, flavor, and scent.
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Add the cooked sago (strained from its water), last, and turn off the heat. Cover the pot for another 15-20 minutes. (◊Sago if cooked along with the soup will turn the soup a little whiter and starchier, which is why we have cooked it separately. It is also more difficult to ensure that the sago cooks properly. For Cheng tng the sago can stay a little white at the center and not be fully translucent, like for other desserts. Just make sure it is cooked tender) When the sago is added at the end of the cooking and rested another 15-20 minutes as we do here, the center will continue to soften a bit.
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You can serve it warm or cold. Add the diced jelly cubes, once the cheng tng is cooled.
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Enjoy this healthy dessert from Lion City.
Note
- All ingredients can be purchased from the 'Dried Goods' section of your Asian Supermarket or the Asian food section. They are also available at Asian Herbal Stores. Some will be available in the refrigerated section, near fresh peeled garlic and ginger.
- Sago must be cooked separately to keep the Cheng tng - broth clear. To cook, bring a small saucepan of water to boil. THEN add the Sago pearls and lower heat. Simmer for 10 minutes. Switch off the heat and keep covered till most of the white-colored part of the sago pearls has also gone translucent and are tender to eat.
- Some people like to add brown sugar along with rock sugar. Adjust to taste.
- Key Ingredients: : White fungus, Malva nut, Longan, Sago, Gingko nuts, Lotus seeds, Barley, Red dates, Pandan. Rock sugar.
I tried the recipe last night and it turned out very well. Thank you for all the explanation about the ingredients and the proper way to cook/treat each ingredient.
Hi Jenny,
so happy to hear it! Thank you 🙂