[Recipe] Nourishing No-Sugar Peach Gum Dessert

January 01, 2020 0 Comments A+ a-

In recent years, peach gum has gained popularity among Asians for its nutritional properties. Costing at just a fraction of the price of bird's nest, peach gum is rich in amino acids, allowing collagen to be easily absorbed into the body. Well, I definitely wouldn't mind younger, smoother skin!

So what is peach gum? It is the resin from Chinese wild peach trees. Sold as little golden "balls", they are usually cooked in soups and dessert.

As I prefer to add more ingredients, the sweetness is naturally elevated and I usually don't add any rock sugar. The family loves it!

80g peach gum (桃胶) 
30g lotus seed
2 white fungus
90g longan
80g red dates
40g wolfberries
Rock sugar (only if required)

Serves 8

1. Soak peach gum.
Soak the peach gum overnight.

2. Soak lotus seed and fungus.
Soak lotus seeds and white  fungus for 30 minutes.

Tips: Use a large bowl, as the fungus will expand a lot.

3. Remove black germ.
Crack the lotus seeds into half. Remove the black bitter-tasting germ from the seeds.

4. Boil.
Bring half pot of water to boil. Add the longan, red date and lotus seeds, and boil for 1 hour.

5. Remove impurities.
By now, the peach gum would have softened and expanded. Remove the black impurities from the peach gum.

6. Continue boiling.
Add the peach gum and fungus, and continue to boil for 45 minutes. Top up with more water (and rock sugar if needed). In the last 5 minutes, add the wolfberries.

Serve hot. Enjoy!

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