{"id":5092,"date":"2022-03-29T13:50:00","date_gmt":"2022-03-29T05:50:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=5092"},"modified":"2026-03-09T20:59:13","modified_gmt":"2026-03-09T12:59:13","slug":"cheng-tng-clear-soup-wondernonieskitchen","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/cheng-tng-clear-soup-wondernonieskitchen","title":{"rendered":"Cheng Tng (Clear Soup)"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<p>2 lt water<br \/>\n25 g white fungus<br \/>\n30 g dried longans<br \/>\n10 g sago<br \/>\n10 g pearl barley<br \/>\n100 g gingko nuts (precooked)<br \/>\n25 g dried lotus seeds<br \/>\n20 g rock sugar (to taste)<br \/>\n10 red dates<br \/>\n10 pang da hai (malva nuts)<br \/>\n4 pandan leaves (knotted)<\/p>\n<h2>Steps<\/h2>\n<p>Bring a small pot of water to a boil, add lotus seeds, cook on medium heat for 20 mins, cool down slightly &amp; remove green center (if present)<br \/>\nBring a small pot of water to a boil, add sago, cook on medium heat for 20 mins, remove from heat, keep covered for 30 mins then drain &amp; set aside.<br \/>\nSoak dried fungus in hot water for 15 mins, cut off central hard &amp; yellowish parts &amp; chop the rest into very small pieces.<br \/>\nSoak pang da hai in hot water for 15 mins, remove seed &amp; skin, keep only the jelly-like parts.<br \/>\nRemove central pith of gingko nuts (if present) then wash, drain &amp; set aside.<br \/>\nWash &amp; drain red dates &amp; longan in separate bowls, set aside.<br \/>\nWash barley till water runs clear, drain &amp; set aside.<br \/>\n\u0130n a large pot, add water &amp; bring to a boil.<br \/>\nAdd pandan leaves, red dates, fungus &amp; barley, bring to a boil.<br \/>\nLower heat &amp; simmer for 15 mins (stirring occasionally)<br \/>\nAdd rock sugar, longan, lotus seeds &amp; gingko nuts, simmer for 15 mins.<br \/>\nOnce sugar has completely dissolved, add pang da hai &amp; sago, turn off the heat.<br \/>\nCover pot &amp; let it rest for 20 mins, ladle into individual bowls &amp; serve warm or chilled.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 lt water 25 g white fungus 30 g dried longans 10 g sago 10 g pearl barley 100 g gingko nuts (precooked) 25 g dried lotus seeds 20 g rock sugar (to taste) 10 red dates 10 pang da hai (malva nuts) 4 pandan leaves (knotted) Steps Bring a small pot of water<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":5093,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-5092","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-breads"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=5092"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5092\/revisions"}],"predecessor-version":[{"id":5120,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5092\/revisions\/5120"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/5093"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=5092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=5092"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=5092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}