Peach Gum Longan Chinese Dessert

Name: Peach Gum Longan Chinese Dessert
Ingredients: 60 gr peach gum; 3 stalks lemongrass, bruised; 4 pandan leaves, knotted; 100 gr dried candied winter melon strips; 8 pcs dried red dates; 1 canned longan; 1 dried snow fungus; Rock sugar to taste; 20 gr dried wolfberries, rinsed; 0.3-0.5 cup fresh calamansi juice; 2 litre water plus more to add in the middle of cooking

purple_acied @purple_acied

Singapore

Refreshing dessert with peach gum, white fungus, red dates, winter melon, longan and wolfberry. It is a famous chinese dessert but I added smashed lemongrass and small lime/calamansi for a twist.

Peach gum can be found in any chinese medicine shop and it is rich in amino acid and good for our skin. It is also known to help with urine infection, relieving stress and good for thirst quenching. Peach gum needs to be soaked overnight until it grows in size and soften.

Recipe is adapted from: https://www.cookmeindonesian.com/peach-gum-dessert-soup-vegan/

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60 gr peach gum
3 stalks lemongrass, bruised
4 pandan leaves, knotted
100 gr dried candied winter melon strips
8 pcs dried red dates
1 canned longan
1 dried snow fungus
Rock sugar to taste
20 gr dried wolfberries, rinsed
0.3-0.5 cup fresh calamansi juice
2 litre water plus more to add in the middle of cooking

Cooking Instructions

1

Prepare the peach gum. Peach gum need to be soaked overnight and cleansed from any dirt/impurities. Notice that after soaking, the size will grow and it will be soft. Remove any impurities/black thing on the peach gum. Buy the better grade if peach gum which has less black impurities.
2

Prepare other ingredients. Wash lemongrass and bruised. Wash pandan leaves.
3

Soak snow fungus in water for about 5 mins until it soften. Remove the hard part at the bottom and cut into smaller pieces. Snow fungus also comes with many varieties. Some are softer some are harder/crispier (no matter how long you boil it). I like the softer type better.
4

In a big soup pan, boil 2L water with lemongrass and pandan leaves. Once it is boiling, add white fungus, candied melon strips and red dates. Boil for about 1 hour until the fungus soften. Adjust the timing depending on the texture that you like
5

Once the white fungus reaches the texture that you like, add the soften/soaked peach gum. Boil for 10 mins. Lastly add the wolf-berries and off the fire. Add canned longan and calamansi juice. Add rock sugar to your taste.
Red dates, candid winter melon and canned longan bring some sweetness to the soup already. But calamansi juice is sour so adding a bit more rock sugar will balance the sourness.
6

Can be served warm or cold :) enjoy!