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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).
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.
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.