How To Make Peach Gum Dessert (Tong Sui)

Prepare The Peach Gum

In a bowl, soak 7 pieces of peach gum overnight or for 12 hours. The result should be a jelly peach gum that is bigger in size.

Clean the peach gum. Pick out the dark impurities or black specks found in the resin. You can use a tweezer or your fingers to pick it out.

The peach gum is ready for cooking once all black specks are removed.

Prepare The Snow Fungus

While soaking your peach gum or after the peach gum is ready, you can start preparing your snow fungus.

Put 20g dried snow fungus in a heat-resistant bowl, add a teaspoon of starch, and enough hot water to soak it for an hour.

After soaking for an hour, you should have a soft and hydrated snow fungus.

Wash the snow fungus thoroughly by rinsing it and removing any dirt.

Drain excess water in a strainer and let it dry.

Cut the snow fungus into smaller chunks with a pair of scissors or a knife. There is a hard yellow-orange center on the snow fungus that must be removed and discarded. All parts of the snow fungus, except the yellow-orange center, will be used for the dessert.

Combine All Ingredients

After preparing the peach gum and snow fungus, you can begin making the peach gum dessert sweet soup.

In a casserole, add the 20g snow fungus, 20g lily, 20g lotus seed, 30g dried longan, and 60g dried red date.

Then, add the jelly peach gum to the casserole.

Pour 1 liter of water into the casserole.

Cover the pot with a lid and bring to a boil.

Once it boils, simmer on low heat for 30 minutes.

Next, add 30g of dried goji berries and 250g of rock sugar. This part only requires 5 minutes or less to cook. Cooking longer than required may produce a strong sour taste from the dried goji berries.

After the sugar has completely melted, it is ready to serve.

Serve while hot and fresh. You can also serve it cold by cooling it in the fridge first.