Cheng Teng - 八宝清汤

• 4 tablespoons pearl barley
• 1 3/4 ounces white fungus
• 11/16 ounce lotus seeds
• 4 7/8 tablespoons longan Dried
• 9/16 cup nuts Vacuum Packet Gingko
• 6 dates
• 5 seeds Pang Da Hai,
• 2 pieces dried persimmon , cut into thin slices
• cane sugar To Taste
• 2 pandan leaves knots of
• 1 3/4 water litrs of

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. Remove the green pith from the center of the lotus seeds to prevent bitter taste when cook.
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. 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. 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. 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. Lastly add in cane sugar to taste, turn off the heat discard pandan leaves and add in prepared pang da hai and dried persimmon.

pearl barley, white fungus, lotus seeds, longan dried, nuts vacuum packet, dates, da hai, persimmon, cane sugar, knots of, water

Taken from www.yummly.com/recipe/Cheng-Teng----1650783 (may not work)