Recipe: Cheng Teng Dessert

Now that spring and summer is approaching, I think I will try to make some Cheng Teng dessert for my family, Allah SWT willing.

I loved to eat this sweet cool dessert in Singapore. Nothing beats a bowl of ice cold Cheng Teng during a hot day. All praise be to Allah SWT I found the recipe here:

Ingredients:

50 grams white fungus, washed and soaked overnight and break into small pieces (will taste better this way. too big a piece, you may find it hard to swallow)
- 50 grams dried lily bulbs, washed and soaked overnight
- 50 grams fresh gingko nuts, remove the shells and soaked overnight
- 30 grams dried Lian-zi (lotus seed),washed and soaked overnight
- 30 grams large sago, washed on the day you are going to cook and set aside
- 30 grams dried Long-an meat,washed on the day you are going to cook and set aside
- about 14 red dates, pitted (of average size)
- some rock sugar (preferred to use rock sugar to cook dessert, smell and taste better)
- Pot of water, about 3/4 full (use a slightly bigger than average size pot)

Directions:

- Boil the pot of water together with your red dates, lily buls, gingko nuts and LianZi
- When the water boils, add in the white fungus and Long-An meat
- When it boils again, turn the fire lower and let it boils slowly for 30-40mins
- Add in the rock sugar and large sago, let it boils for another 15mins (Don't add the large sago too early, it will 'melt')
- Once the gingko nuts and Lian-zi (the hardest to soften of all) already soften and chewable, it is ready to be served.