Chinese Ching Po Leung Dessert
Ching Po Leung (or Ching Bo Leung, 清補涼) is a traditional Chinese herbal soup which can be served hot (savory soup) or cold (dessert). Its name translates to “clear and refreshing” in Cantonese, and it is popular in southern China, especially in Guangdong and Hong Kong, as well as among overseas Chinese communities like in the South of Vietnam, Malaysia and Singapore. Let’s discover how to make it!
Table of Contents
What’s in a Ching Po Leung Herb Package?
When you visit a Chinese or Asian supermarket, you can easily see Ching Po Leung herb packages on the shelf. It consists of many Chinese traditional herbs such as dried lily bulbs, dried longan, job’s tear, fox nut barley, dried lotus seed, Solomon’s seal, Chinese yam… The combination of herbs may vary more depending on the availability. For example, Vietnamese Ching Po Leung Dessert (Chè Sâm Bổ Lượng) has also seaweeds, lotus root, etc.
Each herb contains its own flavor, texture, and of course, health benefits. Here’s the breakdown of the set that I bought to make Ching Po Leung dessert at home:
1. Dried Lily Bulbs (百合干)
Dried lily bulbs are made by drying Hong Kong Lily (so-called Brown lily), a native species of lily in China. After drying, they become yellow, chewy pieces that are mildly sweet and slightly starchy. They are valued for their ability to calm the mind, promote better sleep, and moisten the lungs, making them ideal for alleviating dry coughs and soothing the body.
2. Dried Longan (龙眼干)
Longan, or Dragon’s eye, is a tropical fruit which is popular in the South of China, Vietnam, Thailand… Once dried, the white flesh turns brown, having a natural sweetness and a fruity tang with its chewy texture. It’s often used in traditional Chinese medicine, which is believed to support blood circulation, boost energy and improve sleep.
3. Job’s Tears (薏苡仁 / Coix Seeds)
Job’s Tears (other name: Coix seeds, Coix lacryma-jobi, adlay or adlay millet) is a tropical plant native to South East Asia, then was introduced to China very early. It has a unique nutty flavor and chewy texture. In terms of health benefits, it is believed to promote digestive health and eliminate dampness from the body. It’s also known for its anti-inflammatory and “cooling” properties.
4. Fox Nut Barley (茨实 / Gorgon Fruit)
Fox Nut Barley is the seed of prickly waterlily, a species of water lily found in southern and eastern Asia. It has a soft texture with a mild nutty taste. It helps to strengthen the spleen and kidneys, aid digestion, and provide anti-aging benefits due to its antioxidant properties.
5. Dried Lotus Seeds (莲子)
This is the most familiar ingredient of the list! Dried lotus seeds come from lotus, a native plant in tropical countries. They are prized for their ability to calm the mind, improve sleep, and support heart health, while also aiding digestion and strengthening the spleen. With lotus seeds, you can make plenty of dishes from savory to sweet.
6. Dried Scented Solomon’s Seal (玉竹)
A flowering plant native to temperate climate in China, Europe and so on. After being cooked, dried scented Solomon’s seal becomes softer but still chewy, earthy and nutty. Known for its ability to nourish yin, it helps with dryness and internal heat, moisten the lungs, and strengthen the stomach.
7. Dried Chinese Yam (淮山)
Chinese yam, sometimes called Chinese potato, is a popular ingredient in Chinese, Japanese and Korean cuisine. After being dried, dried Chinese yam has a mildly sweet and starchy taste, softening into a slightly sticky texture when cooked. It supports kidney and digestive health, enhances energy, and is highly valued for its nourishing and restorative support.
How to Make Ching Po Leung Dessert
Now that we understand what’s included in a Ching Po Leung set, let’s start making the Ching Po Leung dessert! This is a type of sweet soup made by simmering various herbs in water, followed by adding sweeteners such as sugar, rock sugar, or a healthier sugar alternative. The Ching Po Leung dessert is simpler than the savory Ching Po Leung Soup version because you don’t need to prepare any additional ingredients besides the herbs. In contrast, to make the savory Ching Po Leung Soup, you would need additional ingredients such as chicken, abalone, scallops, etc.
Here’s the detailed Instructions:
Step 1. Preparation
- Put all the ingredients into a bowl and rinse them briefly with water to remove any dirt if present (Photo 1). Next, soak them in water for at least 4 hours (Photo 2). If you’re short on time, soak them in boiling water for at least 2 hours. The hot water helps the ingredients soften faster. Finally, rinse again with clean water and drain (Photo 3).
Step 2. Cooking the Dessert
- Place the soaked ingredients into a pot, then add 1.5 liters of water (6 cups). Simmer for 1–1.5 hours over medium heat. If you have a pressure cooker or an Instant Pot, cook the Ching Po Leung at high pressure to save half the cooking time.
- After simmering until the ingredients are tender, open the pot and check if the desired softness has been achieved. Lastly, add sugar to the soup and stir until dissolved. Typically, I add around 150g–200g (5.3-7 oz) of sugar for this amount of water, but you can adjust the sweetness to your taste.
Step 3. Serving
- The dessert can be served warm or cold. If you prefer it cold, you can add ice, but keep in mind to add extra sugar beforehand so the dessert doesn’t become bland after adding ice. You can also add more toppings such as red dates, black dates and more.
This is truly a simple and healthy Chinese dessert! Give it a try!
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Chinese Ching Po Leung Dessert
Ingredients
- 1 package Ching Po Leung Herbs (~110g-150g/package)
- 1.5 L water ~6 cups
- 150 g rock sugar/sugar/sweetener adjustable
Instructions
Step 1. Preparation
- Put all the ingredients into a bowl and rinse them briefly with water to remove any dirt if present (Photo 1). Next, soak them in water for at least 4 hours (Photo 2). If you’re short on time, soak them in boiling water for at least 2 hours. The hot water helps the ingredients soften faster. Finally, rinse again with clean water and drain (Photo 3).
Step 2. Cooking the Dessert
- Place the soaked ingredients into a pot, then add 1.5 liters of water (6 cups). Simmer for 1–1.5 hours over medium heat. If you have a pressure cooker or an Instant Pot, cook the Ching Po Leung at high pressure to save half the cooking time.
- After simmering until the ingredients are tender, open the pot and check if the desired softness has been achieved. Lastly, add sugar to the soup and stir until dissolved. Typically, I add around 150g–200g (5.3-7 oz) of sugar for this amount of water, but you can adjust the sweetness to your taste.
Step 3. Serving
- The dessert can be served warm or cold. If you prefer it cold, you can add ice, but keep in mind to add extra sugar beforehand so the dessert doesn’t become bland after adding ice. You can also add more toppings such as red dates, black dates and more.
