摩摩查查糖水有红色番薯，木薯，黄色番薯，芋头和沙谷米，忘了还有一种椰浆所煮成的糖水。看见这么多料就知道这堡糖水有多浓有多好喝，就算不好喝也有一个线度。糖水煮到刚刚好，不会太甜很可口。
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Signature Dishes
这里的糖水虽然比不上ipoh来得种类繁多，不过还算是很出名的。在逛夜市时，我买了一碗这里的蜜瓜西米露，这里的蜜瓜西米露很不错，冰沙被制作得很细小，蜜瓜的糖浆被铺在冰沙上，并用很多蜜瓜粒来装饰，味道真的很不错！
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在cheras, miharja的pasar malam里，打包了一个红豆沙，红豆沙不会水水的，红豆进口即溶，很不错吃。吃得出褒的时候放了pandan叶，所以很香。除此以外，打包回来的时候还是有点暖暖的，所以应该是很新鲜的！
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这里有挡糖水档口是很让我影响深刻，深刻的是它和别的糖水档不同，它不只是两三种口味，它至少有八种口味。也因为它的口味繁多吸引了不少顾客，它不会太甜应该能符合健康水平，我也买上了红豆沙和momochacha.
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Longing for some homey cooked dessert? Hehe.. Fret not as you could actually find some decent ones at this night market to curb the yearning temporarily This is one stall at Miharja night market that sells varieties of mixed dessert, a.ka. ‘tong sui’. They also called it by “Ling Zhi Kang”, which I hardly comprehend. It is just that these desserts looks similar to the one prepared by my deareat mummy Having said that, I still would give any newly discovered food a try. After unpacking it from the take away, only could I see clearly the various ‘jewels’ that had been added to it. There were these gingko biloba, some white fungus, grass jelly, big chunks of flavored jellies and many more. It seems pretty amusing to me as I can chew and chew happily on this tong shui after dinner. Nevertheless, I find the fungus was tad too hard, might be due to a shorter duration of cooking time. Jellies were very ‘elastic’ though, and the gingko was still retained of its original taste. Overall, the tong shui wasn’t overly sweet and nice when savoured hot, where you could enjoy some hint of Chinese herb aftertaste. Anyway, I still find my mom’s recipe is much better especially with the more generous ingredients added like the softer white fungus, more dried longan and some lotus seeds as well as lotus petals to accompany along. Yum yum!!
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