Ingredients:1.5ltr water
50g pearl barley, soften in water for an hour
3 pandan leaves
50g gula melaka (palm sugar)
100g dried longans
50g dried deseeded red dates
50g rock sugar
3 thin slices ginger
100ml sake
6 slices dried persimmons, to garnish
4 tablespoons chopped candied wintermelon, to garnish
Method:
1. Add all the ingredients in a pot (except the persimmons and wintermelon) and simmer for 45 minutes.
2. Strain and allow to cool before adding sake. Freeze overnight.
3. 45 minutes prior to serving, place the frozen cheng tng in the fridge to soften slightly.
4. Flake the cheng tng with a stiff fork and scoop the granita into dessert glasses.
5. Add a slice of persimmon and some chopped wintermelon before serving immediately.
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