Cheng Tng

Ingredients (serves 4-6)
100g gingko nuts
100g dried lotus seeds
100g dried longan meat
50g sago bead (wash and drain dry)
20g pong dai hai (available at medical halls - soak in water till expanded. Discard skin and use soft pulp)
200g rock sugar (optional)
1.3 litres water


Directions
1 Shell and skin gingko nuts; use a toothpick to push through the centre and remove the shoot. (The shoot makes the nut bitter.)
2 Wash and soak lotus seeds in just enough hot water to cover for one hour.
3 Wash dried longan meat and bring to a boil in the water.
4 Add gingko nuts and lotus seeds. Boil for another hour or till tender.
5 Add rock sugar, sago beads and pong dai hai. Boil till sugar is dissolved and sago beads are softened. Serve hot or cold.

tip!
Make it plain and add rock sugar syrup only if you want it.



Extracted from Simply Her / April 2005