Read full review
2013-09-05
80 views
My first taste of Cheng Tng from No Name Cheng Tng was discovered during my visit to World Street Food Congress Jamboree on 5th June 2013. Today I had the opportunity to visit the actual stall at Blk. 69 Bedok South Avenue 3 #01-468.Since I was a bit early, I had to wait for half an hour before the dessert was ready. Its better to visit the stall after 12.15 pm. Opened every day except Monday when he starts his stall around 2 pm. I bought three bowls of hot Cheng Tng for take-away. You can see f
My first taste of Cheng Tng from No Name Cheng Tng was discovered during my visit to World Street Food Congress Jamboree on 5th June 2013.
Today I had the opportunity to visit the actual stall at Blk. 69 Bedok South Avenue 3 #01-468.
Since I was a bit early, I had to wait for half an hour before the dessert was ready. Its better to visit the stall after 12.15 pm. Opened every day except Monday when he starts his stall around 2 pm.
I bought three bowls of hot Cheng Tng for take-away. You can see from the photo he was preparing my take-away.
With a variety of mixed ingredients, its really value for money, costing only S$1.50 per bowl.
There were a combination of ingredients such as white fungus, sweet potatoes, sago balls, gingko nuts, barley pearls, sliced dried persimmon, winter melon, not forgetting dried longan meat.
Also an important ingredient for Cheng Tng is Malva Nut also known as Pong Tai Hai (in Hokkien) which is a thumb-sized shrivelled looking pod containing seeds that can expand into thick jelly-like fibers. This seed is used in traditional Chinese medicine as a coolant and also used for gastrointestinal disorders and for soothing the throat.
The pandan base broth not too sweet enhance the fragrance of this dessert.Post
