Peach Gum Dessert (Chinese Sweet Soup with Snow Fungus & Red Dates)
This post may contain affiliate links.This peach gum dessert is a light, soothing Chinese sweet soup made with snow fungus, red dates, and goji berries. It’s naturally sweet, refreshing in summer, and comforting when served warm in cooler weather. Known as a traditional tong sui, this dessert is loved for both its delicate texture and nourishing ingredients.
A Quick Look at the Recipe
🏷️ Recipe Name: Peach Gum Dessert
⏱️ Ready In: ~ 9 hours 15 minutes
🍽️ Serves: 15 portions
🔥 Calories: 180 kcal (per portion)
🧾 Main Ingredients: Peach gum, red dates, goji berries, dried longan, lotus seeds, candied wintermelon, rock sugar, barley, snow fungus, candied orange.
🥗 Dietary Info: Halal
🧠 Difficulty: Easy, very simple steps.
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Peach gum dessert is a light and nourishing Chinese sweet soup, commonly found in Hong Kong dessert shops as part of the traditional tong sui category. Made with ingredients like peach gum, snow fungus, and lotus seeds, it’s sometimes also referred to as snow fungus dessert or lotus seed dessert, depending on the variation.
I used to make and sell this peach gum dessert in jars, and it quickly became one of the favorites among my customers. Its gentle sweetness and refreshing texture make it easy to enjoy, whether served chilled on a hot day or warm for a comforting treat. While many people are familiar with popular Hong Kong desserts like mango sago, mango pudding, mango pancakes, or the iconic egg custard tart, this dessert offers a more delicate and refreshing alternative that can be enjoyed warm or chilled.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
The key ingredients in this sweet dessert are peach gum, red dates, goji berries, rock sugar, snow fungus, dried winter melon, and lotus seeds. These create the classic light, nourishing flavor and texture of this Chinese sweet soup.
Other ingredients like barley are optional and can be added for extra texture. Dried longan can also be adjusted depending on the weather—use a smaller amount in hot weather, as too much may cause “panas dalam” (internal heat), and add more in cooler weather for a richer, naturally sweeter flavor.
Candied orange peel is optional as well, but it adds a subtle citrusy note that balances the sweetness beautifully.
Be sure to check out the full recipe and ingredient list below
Substitutions & Variations
This Chinese dessert is very flexible, and you can easily adjust the ingredients based on what you have or your personal preference.
Basil seeds – Swap barley for basil seeds if you prefer a lighter texture. Basil seeds only need to be soaked briefly and give a fun, jelly-like bite that works especially well for chilled versions.
Grass jelly (cincau) – For a refreshing twist, add cubed grass jelly just before serving. It pairs beautifully with the light sweetness of the soup and makes it perfect for hot weather.
Ginkgo nuts – Ginkgo nuts are a classic addition in many Chinese sweet soups. They add a soft, slightly nutty texture and make the dessert feel more traditional and nourishing.
Adjust sweetness to taste – You can increase or reduce the rock sugar depending on your preference, especially if you’re adding sweeter ingredients like dried longan.
How to Make Peach Gum Dessert
STEP 1. Soak and clean the peach gum. Soak the peach gum in clean water overnight, or for at least 8 hours, until fully expanded and softened (Images 1, 2). Add more water if needed, as peach gum absorbs a lot of liquid. Once softened, pick out any dirt or dark specks, then rinse and drain well (Images 3, 4). Set aside.
STEP 2. Prepare the lotus seeds, red dates, and snow fungus. Remove the bitter green core from the lotus seeds if needed (Image 5), then soak the lotus seeds in hot water for 5 minutes (Image 6). Cut the red dates in half to release more flavor (Image 7). Soak the snow fungus in clean tepid water until softened, then trim away any hard yellow parts and tear it into smaller pieces (Image 8).
STEP 3. Cook the barley and lotus seeds first. Rinse the barley, then drain the soaked lotus seeds. Add both to a pot with water and bring to a simmer (Images 9, 10). Once simmered briefly, drain and set aside. This helps clean the barley and lotus seeds before adding them to the dessert soup.
STEP 4. Simmer the sweet soup. In a larger pot, add the dried winter melon, red dates, goji berries, softened snow fungus, rock sugar, barley, and lotus seeds (Image 11). Pour in the water and simmer over low heat for about 1 hour, or until the ingredients are tender and the soup is lightly sweet.
Add the soaked and cleaned peach gum to the pot (Image 12). Simmer for another 15 minutes, then turn off the heat. Serve warm, or let it cool completely before chilling in the refrigerator.
Pro Tips
- Soak peach gum long enough – Peach gum needs at least 8 hours (or overnight) to fully expand. If it’s not properly soaked, the texture will be hard instead of soft and jelly-like.
- Clean the peach gum thoroughly – After soaking, check each piece and remove any dirt or bark. This step makes a big difference in the final texture and clarity of the dessert.
- Don’t skip removing the lotus seed core – The green center inside lotus seeds can be quite bitter. Removing it ensures a clean, pleasant flavor in your sweet soup.
- Add peach gum at the end – Peach gum cooks quickly once softened. Add it during the last 10–15 minutes to keep its delicate, slightly chewy texture.
- Adjust dried longan based on the weather – Dried longan adds natural sweetness and a warming effect. From my experience, using too much in hot weather can cause “panas dalam” or mouth ulcers, so use less for a lighter, more refreshing version. In cooler weather, you can add more for a richer and more comforting taste.
- Simmer gently, don’t boil aggressively – A low, gentle simmer helps the ingredients release their flavor without making the soup cloudy or overly thick.
- Let the flavors develop – This dessert actually tastes better after resting. Once cooled, chill it in the fridge and let the flavors blend for a few hours before serving.
Serving Suggestions
This Chinese sweet soup dessert is often served as a light and refreshing finish to a meal like Hainanese chicken rice. It pairs especially well with rich and savory dishes like braised pork shank, dong po rou, or pork jerky, making it a great addition to a Chinese New Year or festive dinner.
For a lighter and more refreshing combination, enjoy it with soothing drinks like ginger lemon tea or a fragrant lemongrass pandan drink. You can also serve it alongside other comforting desserts like pulut hitam for a cozy Asian dessert spread. For more ideas, explore this collection of Asian dessert recipes to create a complete dessert menu at home.
Peach Gum Dessert FAQs
This dessert is a Chinese sweet soup made with peach gum, snow fungus, red dates, goji berries, lotus seeds, and rock sugar. Some variations also include dried longan, barley, or winter melon for added flavor and texture.
Peach gum itself has a very mild taste and a soft, slightly chewy texture, similar to jelly. It absorbs the flavors of the soup, resulting in a lightly sweet, soothing dessert with subtle notes from red dates and dried fruits.
Peach gum should be soaked for at least 8 hours or overnight. This allows it to fully expand and soften, making it easier to clean and giving it the right texture when cooked.
This dessert is often enjoyed as a light and nourishing sweet soup. Ingredients like snow fungus, red dates, and goji berries are traditionally valued for their hydrating and comforting qualities. It’s naturally low in fat and can be adjusted to your preferred level of sweetness.
Yes, peach gum dessert can be served both warm and chilled. It’s especially refreshing when served cold during hot weather, and more comforting when enjoyed warm on cooler days.
This usually happens when the peach gum hasn’t been soaked long enough. Make sure to soak it fully until it expands and becomes soft before cooking.
Yes, you can easily adjust the sweetness by adding more or less rock sugar. You can also control sweetness by adjusting ingredients like dried longan or winter melon.
Yes, this tong sui dessert is great for making ahead. In fact, it often tastes better after a few hours in the fridge, as the flavors have more time to develop.
Storage
Store this peach gum dessert in an airtight container in the refrigerator for up to 5 days. Let it cool completely before storing to maintain its texture and freshness.
For best results, divide the dessert into smaller jars or individual portions. This makes it easy to serve and helps prevent contamination from repeated scooping, so the dessert stays fresh longer.
You can enjoy it chilled straight from the fridge, or gently reheat a portion if you prefer it warm.
More Asian Sweet Desserts to Try
If you enjoy light and comforting desserts like this peach gum sweet soup, you might also like other Asian treats with similar cozy and satisfying flavors. From warm, coconut-based desserts to refreshing classics, these recipes are perfect for any occasion.
For more gluten-free treats from Asia, make sure you check Asian gluten-free desserts.
Peach Gum Dessert – Tong Sui
Ingredients
- 50 gr peach gum
- 1 piece snow fungus
- 30 gr dried longan
- 60 gr red dates
- 60 gr sugar rock
- 20 gr goji berries
- 60 gr dried wintermelon
- 60 gr barley
- 60 gr lotus seeds
- 15 gr dried orange peel
- 2000 cc water
Instructions
- Soak the peach gum in clean water overnight, or for at least 8 hours, until fully expanded and softened. Add more water if needed, as peach gum absorbs a lot of liquid. Once softened, pick out any dirt or dark specks, then rinse and drain well. Set aside.
- Remove the bitter green core from the lotus seeds if needed, then soak the lotus seeds in hot water for 5 minutes. Cut the red dates in half to release more flavor. Soak the snow fungus in clean tepid water until softened, then trim away any hard yellow parts and tear it into smaller pieces.
- Rinse the barley, then drain the soaked lotus seeds. Add both to a pot with water and bring to a simmer. Once simmered briefly, drain and set aside. This helps clean the barley and lotus seeds before adding them to the dessert soup.
- In a larger pot, add the dried winter melon, red dates, goji berries, softened snow fungus, rock sugar, barley, and lotus seeds. Pour in the water and simmer over low heat for about 1 hour, or until the ingredients are tender and the soup is lightly sweet.
- Add the soaked and cleaned peach gum to the pot. Simmer for another 15 minutes, then turn off the heat. Serve warm, or let it cool completely before chilling in the refrigerator.
Notes
- Soak peach gum long enough – Peach gum needs at least 8 hours (or overnight) to fully expand. If it’s not properly soaked, the texture will be hard instead of soft and jelly-like.
- Clean the peach gum thoroughly – After soaking, check each piece and remove any dirt or bark. This step makes a big difference in the final texture and clarity of the dessert.
- Don’t skip removing the lotus seed core – The green center inside lotus seeds can be quite bitter. Removing it ensures a clean, pleasant flavor in your sweet soup.
- Add peach gum at the end – Peach gum cooks quickly once softened. Add it during the last 10–15 minutes to keep its delicate, slightly chewy texture.
- Adjust dried longan based on the weather – Dried longan adds natural sweetness and a warming effect. From my experience, using too much in hot weather can cause “panas dalam” or mouth ulcers, so use less for a lighter, more refreshing version. In cooler weather, you can add more for a richer and more comforting taste.
- Simmer gently, don’t boil aggressively – A low, gentle simmer helps the ingredients release their flavor without making the soup cloudy or overly thick.
- Let the flavors develop – This dessert actually tastes better after resting. Once cooled, chill it in the fridge and let the flavors blend for a few hours before serving.
This peach gum dessert is one of those comforting recipes I keep coming back to. It’s light, naturally sweet, and easy to adjust depending on the season—serve it chilled for a refreshing treat or warm for something more soothing. I used to make this in jars for my customers, and it was always a favorite. I hope you enjoy it as much as we do!