Cheng Teng - 八宝清汤

1. 1

   Soak white fungus and dried lotus seeds separately in warm water for about 10 minutes till soften, trim into small clusters and discard the stem portion. Set aside.

2. 2

   Remove the green pith from the center of the lotus seeds to prevent bitter taste when cook.

3. 3

   Rinse the pearl barley for 2 to 3 rounds, set aside and bring 1.8 litres of water to boil in a medium pot.

4. 4

   When the water comes to boil, add in pearl barley and white fungus and continue to simmer over medium low heat for about 15 minutes.

5. 5

   While waiting for the barley mixture, soak pang da hai in warm water until the seeds split open, remove the outer shells and discard the water. Set aside.

6. 6

   Next add in lotus seeds, dried longan, red dates and gingko nuts together with pandan leaves and cooked for another 20 minutes or till ingredients soften.

7. 7

   Lastly add in cane sugar to taste, turn off the heat discard pandan leaves and add in prepared pang da hai and dried persimmon.

No additional tips available.