Cheng Teng

Cheng Teng is one of the cooling dessert in Singapore.
(Cooling herbs are those which healers believe take heat away from the body, or from some part of the body. Often, herbs that contain highly volatile oils. Cooling herbsare known as refrigerants. To get an idea of what a refrigerant is, think of a hot summer day, and then imagine eating a slice of watermelon or cucumber. )

· 50g white fungus, washed and soaked(at least 30mins) and break into small pieces
· 50g dried lily buls, washed and soaked (at least 30mins)
· 50g fresh gingko nuts, remove the shells, split, remove embryo and soaked(at least 30mins)
· 30g lotus seeds, split and remove the green in the centre and soaked(at least 30mins)
· 30g large sago, washed on the day you are going to cook and set aside
· 30g dried logan
· 50g red dates
· 3 pandan leaf
· 60g pearl barley
· 350g rock sugar
· 14 cups of water

Boil the pot of water together with pandan leaf, lotus seeds, red dates, lily buls and gingko nuts. When the water boils, add in the white fungus and logan meat. Boil for 30 minutes. Add the rock sugar, pearl barley and large sago, let it boil for 10 minutes.
Once the gingko nuts and lotus seeds already soften and chewable, it is ready to be served. Remove the pandan leaves.
Serve hot or cold.