Cheng Tng 清汤

Ingredients:
30g pearl barley (I used Ayam brand)
50g dried longan
10 red dates (remove seeds)
30g lotus seed (if dried, pls soak)
20g white fungus (if dried, pls soak. & cut into smaller pieces)
5 Pang Da Hai (soak, remove skin & seed)
30g rock honey sugar (pls adjust to your preference)
1 knot pandan leaves 

Method:
1. Wash all the ingredients and boil 3 litres of water in a pot.
2. Add barley and boil for 10 mins.
3. Add longan, red dates, lotus seed and boil for another 20 mins.
4. Add white fungus, rock honey sugar, and pandan leaves and boil for another 10 mins.
5. Remove the pandan leaves, and add the pang da hai.
6. Off the fire and it can be served.

Note: You can also add gingko nuts if you like.