Recipe

Cheng Teng Dessert Recipe

Add Step-by-Step Photos	Mdm2359 / All my dishes 2 years, 9 months ago If you like it cold, you may add in ice and serve as a cold dessert Prep:60m Cook:120m Servings:10	Mdm2359
	sweet cooling desserts

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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 buls, washed and soaked overnight

- 50 grams fresh gingko nuts, remove the shells and soaked overnight

- 30 grams dried LianZi,washed and soaked overnight

- 30 grams large sago, washed on the day you are going to cook and set aside

- 30 grams dried logan meat (the big fat round ones from thailand, can be purchased from ShopnSave),washed on the day you are going to cook and set aside

- about 14 red dates (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 logan 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 (Dont add the large sago too early, it will 'melt')

- Once the gingko nuts and Lianzi (the hardest to soften of all) already soften and chewable, it is ready to be served.

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