Cheng Tng Jelly - cooking recipe

Ingredients

100 g lotus seeds
100 g barley
10 g gelatin sheets
50 g ginkgo nuts, moist (tinned)
50 g dried longans
100 g sugar
100 g tai hoi lam, an olive-like dried fruit, also called Pong Tai Hai (from Thailand, available from Chinese herbal shops)

Preparation

Barley to be soaked for 30mins before cooking.
Meanwhile soak gelatin in cold water.
Pong Tai Hai to be cooked in warm water before left to stand for a while.
Boil some water and melt gelatin into it before adding the soaked Pong Tai Hai inches.
Arrange the ingredients in shot glasses before pouring the mixture inches.
Place into the refridgerator to set.
Top with some soaked lotus seeds and serve chilled.