Peach Gum Dessert - Tong Sui - Butter Joy Kitchen

5 from 1 vote

Peach Gum Dessert - Tong Sui

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.

Prep Time8

Cook Time1 15

Total Time9 15

Course: Dessert, Desserts

Cuisine: Asian, Chinese

Diet: Gluten Free

Servings: portions

Calories: 180kcal

Author: Claudia

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.

Nutrition