Cheng Thng (Sweet Clear Dessert Soup)

I heart this dessert – Cheng Thng! It is a popular dessert in Singapore. It is sweet and packs with wholesome goodness from the liberal use of nuts such as gingko nuts, lotus seeds, longan, red dates, persimmons etc… The use of these ingredients adds natural sweetness to the dessert so only a small amount of sugar is needed to enhance the taste if desired. This dessert is equally tasty when served hot or chilled.

Ingredients:
20 prepared or canned lotus seeds (莲子)
20 prepared or canned gingko nuts (白果)
1 small head white fungus (雪儿) (shuit yee)
30g large sago
10-12 sterculia seeds/mollow nuts, lightly bruised
2 sweet potatoes
2 dried persimmons (optional)
12 whole dried longans (龙眼干)
10 dried red pitted dates (红枣)
1 litre (4 cups) of water
2 pandan leaves, knotted
150g (51/4 oz) rock sugar
1 tablespoon granulated sugar

Method:
1.(For Canned type) Drain lotus seeds and gingko nuts and rinse under cold tap.
2.(For Fresh type) Soaked lotus seeds and gingko nuts overnight. Remove the shell from the gingko nuts and “heart” from the lotus seeds.
3.Soak white fungus in cold water for 15 minutes or until swollen.
4.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
5.Rinse dried persimmons and slice into 1-cm, (1/2-in) stripes, removing the hard tip.
6.Bring water to boil in a large pot and add knotted pandan leaves, rock sugar, granulated sugar, logan meat, red dates, sweet potatoes and dried persimmon. Simmer gently for 30 minutes.
7.Add lotus seeds, gingko nuts, white fungus, sterculia seeds and sago. Simmer for 20 minutes.
8.Remove pandan leaves. Serve hot, or let cool completely and serve over crushed ice.

Preparation of sago pearls:
1.Boil about 3 cups of water in a saucepan. Add in sago pearls and bring to boil.
2.Once it boils, cover saucepan and turn off heat. Leave for 20 minutes.
3.Remove the lid, stir the mixture, turn on the heat and bring it to boil again.
4.Once it boils the second time, cover again, turn off the heat and leave covered for 10 minutes. The sago should be cooked by now.
5.Drain the sago from the hot water and rinse. Soak in cold water (to stop it cooking further). When completely cool drain again and set aside.