While Chinese cuisine isn't normally well recognized for their desserts, there's a couple of that we increased up eating and can miss fondly every so often.
Top out there is "Tong Yin " or glutinous grain ball soup. I'm not speaking concerning the ones which will come full of peanut or sesame seed paste. I'm talking about the little multi-colored balls. I'm able to hardly locate them nowadays, unless of course it's homemade.
Another favourite is "Lin Chee Kang ." This is the way When i first understood it as being after i was at Malaysia. Within Singapore, an identical version is known as "Cheng Tng." Lin Chee means "lotus seed" and that i imagine that the M'sian version is dependant on it. Knowing how Cheng Tng differs from Lin Chee Kang, do enlighten me.
The factor is, all of us love the version we increased track of. My concept of LCK or CT is minimalist: I do not enjoy it when it's crowded and includes all sorts of strange ingredients. They are a couple of of the best things: longan, lotus seeds, the "Pa Dang Hai" jelly stuff and lo han kao for that deep fruity and slightly bitter taste. White-colored sago and dried persimmon is going to be best to have however i can perform without one them. I don't like seaweed floating within my bowl and try to question why bits of sugar palm fruit are located within my bowl of CT from hawker stalls. Even yams bakes an periodic appearance. I've found that baffling but maybe, different dialect groups their very own form of CT.
Whether getting it hot on the wet or like a thirst-quenching cold dessert, a "perfect" bowl of CT finishes from the meal nicely.
I've been attempting to make LCK for that simple reason why I recieve to consume a version that we miss and like. I've been gathering the components and lastly got lower into it lately.
Aside from the pandan leaves, anything else is dried or dehydrated. So, it's convenient for storage. Get good and whole dried longans (Thai variety is nice) that are whole fit once they are steamed. To create this about half an hour of gentle simmering is going to do. Don't overcook your lotus seeds or longans as you would like to consume them while retaining some taste and texture.
I've my cooking kaki, Auntie Lucy by way of thanking on her advice in order to causeing this to be version.
Recipe in my form of Lin Chee Kang
Ingredients
Dried Longans - half a bowl
Dates - 5 pieces
Lo Han Kao - 1 piece (crack it slightly)
Lotus Seeds - half a bowl
Pa Dang Hai - about 30 pieces
Pandan Leaves (tie them up)
Dried persimmons - reduce thin slices
Brown sugar or rock sugar
- Prepare - soak lotus seed in tepid to warm water and take away the eco-friendly stuff in the center because it is bitter. Soak the Pa Dang Hai in tepid to warm water till it expands. Make use of your hands and take away the seeds and rough stems, or no. Tie your pandan leaves.
- Boil a pot water (about 5 litres).
- Include the Lo Han Kao, longan, dates and lotus seeds. Lower heat to some gentle simmer.
- After half an hour, add brown sugar. Taste to make sure it is sweet enough (it's a dessert in the end!).
- After half an hour of simmering as a whole, your LCK ought to be ready. Adjust taste with sugar or add water if required. Take away the pandan leaves and Lo Han Kao.
- Bowl your LCK, add some persimmon and pop Dang Hai. serve hot.
The photos below provides you with a concept exactly what the ingredients seem like. A few of the ingredients have medicinal qualities, not too it was exactly why I made use of them.
It's superb whenever you drink it cold. Put some ice or crushed ice in. Paradise.
Simple enough whatsoever to test a form of LCK or CT that you simply like.
I do not mean to create this more difficult than, however if you simply have "Job's tears", you can include them in. There is a nice bite into it. But certainly optional.
5 comments.
Your publish just introduced back recollections of my teenage days slurping this inside my fave stall in Empress Rd Hawker Center in which the LCK is really tasty on balmy nights :)
Thank you for discussing your recipe in order to this in my siblings so we all can sit round the table and reminisce.
Btw, will i purchase the Pa Dang Hai in the same shops that sell red dates and dried longans (chinese medical halls)?
Yes, PDH can be purchased from all of these medical halls. Sometimes provisions shops will carry them as well. You are able to prepare the sugar and pandan leaves individually to retain a lot of the scent.
Appreciate the recipe! I really like cheng tng also it's so difficult to find a high quality one nowadays. Certainly going to do this out, thanks!
You requested: Knowing how Cheng Tng differs from Lin Chee Kang, do enlighten me.
Really they are two different desserts. Consider Lin Chee Kang like a luxurious form of Tau Suan, with no yu char kway. Kang describes a concoction thickened by any kind of starch.
I really like Lin Chee Kang, but the cost of Lin Chee has basically chose to make this wonderful dessert disappear from your hawker stalls.
Yes, the cost of Lin Chee could be a cost problem for hawkers.
