Wednesday, November 14, 2007

Cheng Tng Dessert

Sterculia Seeds with jelly-like masses expanding after soaking for awhile
I brought only 50g of sterculia seeds from the Chinese Medical Shop for the previous recipe and there are still lots of them left and decide to cook Cheng Tng. I used quite a lot of the sterculia seeds in this recipe as I like it very much, you may reduce if desired. My first try and it turns out well. You may even add fresh lotus seed, fresh gingko nuts, sweet potatoes, preserved persimmon or soaked agar agar strips to this dessert, if desired.

Preparation: 10 mins, plus 30 mins standing time, Cooking time: 30 mins

Ingredients (serves 4)
° 12 dried longans, soaked
° 50g white jelly fungus (pre-soaked)
° 10-12 sterculia seeds/mollow nuts, lightly bruised
° 1 tablespoon Holland barley, soaked for 30 minutes
° 25g fresh lily bulb, trimmed and peeled
° 4 pandan leaves (screwpine), tied into a knot
° 1 litre water
° rock sugar to taste

1. Soak sterculia seed in ample water for 20-30 minutes until the flesh has expanded into a loose, jelly like mass. Peel off and discard the skin. Drain well.
2. Place dried longan, white jelly fungus, sterculia seed, barley, pandan leaves and water in a pot. Bring the soup to a boil and simmer for 20 minutes or until the barley is soft. Add in the rock sugar, lily bulb and bring to a boil.
3. Ladle the dessert into individual serving bowls and serve hot or chilled.

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