I'm sharing how to clean and prepare peach gum to make Chinese peach gum, dried longan, snow lotus, red dates, and goji berries tong sui dessert, lightly sweetened with honey rock sugar.
Soak the peach gums in clean water for at least 8 hours or up to 12 hours so they can grow to their maximum size as much as possible
Pick out the black specks. If you have a tweezer, it will get the job done easier, if not, just use your fingers. This is probably the only tedious part of preparing peach gums. Luckily the one I got weren’t as bad as I thought. Rinse one last time
These peach gums are now ready to be used in whatever you want to use them for
Soak the snow fungus:
Soak the snow fungus in a large bowl with clean water. They will plump up in about 10-15 minutes. Remove the yellow hard core at the bottom and then cut into smaller pieces
Start cooking:
Bring water to a boil. Add ginger, pandan leaves, dried longan, and red dates. Lower the heat to simmer and cover to let them cook for about 15 minutes
Uncover and add the snow fungus pieces and rock sugar, cover, and cook for another 15 minutes
After that add the peach gums and let them simmer for another 10 minutes. Take care not to overcook them or they will melt and disappear into the soup. Have a taste and add more sugar or sweetener as needed. Turn off the heat and stir in goji berries. The residual heat will soften the berries