Cheng Tng Jelly

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 100
  • 50
    g ginkgo nuts, moist (tinned)
  • 50
    g dried longans
  • 100
  • 100
    g tai hoi lam, an olive-like dried fruit, also called Pong Tai Hai (from Thailand, available from Chinese herbal shops)
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DIRECTIONS

  • Barley to be soaked for 30mins before cooking.
  • Meanwhile soak gelatin in cold water.
  • Pong Tai Hai to be cooked in warm water before left to stand for a while.
  • Boil some water and melt gelatin into it before adding the soaked Pong Tai Hai inches.
  • Arrange the ingredients in shot glasses before pouring the mixture inches.
  • Place into the refridgerator to set.
  • Top with some soaked lotus seeds and serve chilled.
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