According to the book, Nyonya cheng tng does not exist
in Peranakan culinary vocabulary, (Joyce - is this true?)
This sweet soup has Chinese roots and traditionally consisted of
a rich combination of ingredients - this is a family's loose
adaptation of the popular Chinse dessert. I used gingko nuts, lily bulbs and dried longans
with rock sugar, pandan leaves and water Adapted from Nyonya Cheng Tn ~ Pages 106-107 of Classic Peranakan Cooking
compiled from MediaCorp TV12's
popular cooking show:
The Ways of the Matriarch
and some of the recipes can be found >HERE<
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