Ching tng 清汤

This is a popular and very light dessert that is supposed to be cooling. As I make it during this CNY period (today being 初八), I remember my kao mo, my ee may and my fifth grandaunt, all who would make this during CNY for visitors. Ideally, I should have 八包 inside, but well, one has to do best with what one has! They sometimes add ginger to make it more heaty and nourishing, but I prefer it without. The correct preparation of the individual elements and timing to add them are probably the hardest part of this recipe. Otherwise, it's quite stress free, simply toss in the pot and go. Some recipe writers even use the slow cooker.

Ingredients (honestly, I'm just guessing. I go more by 'feel' and also which items I like more. One good source may be EllenaGuan or NoobCook)
2 knotted pandan leaves
3 l of water (i always make enough for leftovers for days)
100g cup barley
100g dried lotus seeds
100g canned gingko (I didn't add this as I don't like gingko)
100g red dates
100g longan
50g boxthorn
Sugar to taste (I find it takes about 10 to 14 tsps. You can also use rock sugar, which is actually preferred)
White fungus (I didn't add this either because I don't like it)
Pang da hai (I didn't have this because I have no idea what it is!)
Dried lilly buds (only some websites add this. I didn't have this either because I don't like it)
2 pieces dried parsimonne (didn't use this - didn't have it!)

Method
1) To prepare the white fungus, soak it in hot water for about 10 to 15 minutes until it softens up. It will swell quite considerably. Cut off the tough core using a scissors, and then you can separate each 'leaf' into bite site chunks.
2)  Lotus seeds are perhaps the most finicky. If prepared wrongly, they become very hard. Even with an inordinately long cooking time, they will just dissolve but then there won't be any lotus seed to bite into. Soak the dried lotus seeds in recently boiled water from a kettle for 10 to 15 minutes until they soften. Remove the bitter green spout inside each seed. It is very important that the lotus seeds do not touch room temperature or cold water as they will seize up. It's fine to rinse them with tap water when they come out of the packaging but they have to go straight into boiling water almost immediately. Thus, all the websites that say to soak them overnight, in hot water (which will become cold) or otherwise, are wrong! I followed the advice of KitchenTigress on preparing lotus seeds based on her experiments and she was spot on! My lotus seeds were still slightly crunchy yet soft and yielding inside. They didn't dissolve into a soggy mess, but neither were they hard on the outside.
3) There is no need to soak the dried lily bulbs, but you do have to wash them very carefully with water.
4) Add the water, barley, red dates and knotted pandan leaves and bring to a boil. Let it boil on high heat for 10 minutes, uncovered (or it will boil over).
5) Add everything else except the sugar. Boil on high heat for 10 minutes until all the scum surfaces. Remove the scum. Turn down to low heat and simmer for about 15 to 20 minutes until the lotus seeds are cooked. The lotus seeds will take the longest to cook of if they're tender, everything else will be fine.
6) The sugar has to be added last, or it will also cause the lotus seeds to seize up too and remain hard. Add the sugar and simmer for about another 5 minutes.
7) Remove the pandan leaves and it is ready to serve! This can be served hot or cold. Naturally, I prefer cold in the hotter months.