Peach Gum Dessert Soup With White Fungus

This Peach Gum and White Fungus Milk Soup is another dessert soup I absolutely love to make. It’s a delightful and nourishing treat, rich in collagen, making it perfect for anyone looking to enhance their skin’s glow or simply enjoy a light, sweet indulgence.

Chinese Dessert soup

When you think of soup, savory flavors probably come to mind, but Chinese dessert soups are a delightful exception. While China has its share of savory soups, we’re focusing on the sweet ones.

In Chinese, we call these treats tóng shuǐ, which translates to “sugar water.”

You might be familiar with red bean dessert soup. However, my favorite is Peach Gum and White Fungus soup, which is similar to Snow Fungus Dessert Soup with Pear.

You don’t have to stick strictly to the recipe; feel free to adjust the ingredients to suit your taste.

I like to add milk at the end, but you can skip that step if you prefer. This milk can also be replaced with coconut milk for a different flavor and creaminess.

If you can’t find saponin rice, just leave it out; it won’t affect the overall flavor of the dish.

What is Peach gum

Peach gum also called tao jiao is a natural resin harvested from the bark of peach trees, particularly the Chinese peach tree (Prunus persica). This translucent, gelatinous substance ranges in color from pale yellow to amber and has a chewy texture similar to jelly.

Commonly used in traditional Chinese desserts, peach gum is often combined with white fungus, rock sugar, and dried fruits like red dates and longan to create nourishing soups and sweet treats.

In traditional Chinese medicine, it is believed to promote skin health, improve hydration, and enhance collagen production, earning its reputation as a beauty food.

Ingredients:

• 100g white fungus
• 30g peach gum
• 30g saponin rice
• 6-8 pitted red dates
• 8-10 dried longan
• 30-50g rock sugar (adjust to taste)
• 250-500ml whole milk (adjust for desired consistency)
• 1200-1500ml water

Instructions:

1. Prepare Ingredients:

• White Fungus:
  Rinse the white fungus under clean water, then soak it in warm water for 3-4 hours until it expands and softens. Remove the hard root part and tear the fungus into smaller pieces for easier cooking.
• Peach Gum:
  Soak the peach gum in clean water for at least 12 hours (ideally overnight). Be sure to change the water 2-3 times during soaking to remove any impurities. After soaking, use tweezers or a toothpick to remove any remaining impurities on the surface, then rinse the peach gum thoroughly with clean water.
• Saponin Rice:
  Like the peach gum, soak the saponin rice for 12 hours. Rinse well after soaking.

2. Cook the Soup:

• In a large pot, add 1200-1500ml of water. Put the prepared white fungus, peach gum, and saponin rice into the pot.
• Cover the pot and bring the water to a boil over high heat. Once it boils, lower the heat to medium and simmer for 30 minutes.
• After 30 minutes, add the pitted red dates and dried longan, stirring them into the mixture. Continue simmering for another 10 minutes.
• With about 3-5 minutes remaining, add 30-50g of rock sugar, adjusting the amount based on your preferred sweetness level. Stir and cook until the sugar is fully dissolved.
• Finally, pour in 250-500ml of whole milk, stirring well to combine. Simmer for an additional 2-3 minutes to allow the milk to blend smoothly with the rest of the ingredients.
• Turn off the heat and serve the soup warm, or chill it in the fridge for a refreshing cold treat.

Notes:

• Soaking the peach gum and saponin rice is essential. Be sure to soak them for the recommended time and change the water periodically to remove impurities.
• Timing is crucial for adding the milk and rock sugar. Adding them too early or too late can affect the texture and flavor of the final soup.
• Feel free to adjust the milk quantity depending on how creamy or light you prefer your dessert soup.
  

  Peach Gum Dessert Soup With White Fungus

  This Peach Gum and White Fungus Milk Soup is another dessert soup I absolutely love to make. It's a delightful and nourishing treat, rich in collagen, making it perfect for anyone looking to enhance their skin's glow or simply enjoy a light, sweet indulgence.

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  Course: Chinese Dessert Soup

  Cuisine: Chinese

  Prep Time: 10 minutes

  Cook Time: 50 minutes

  Soaking Time: 8 hours

  Servings: 4

  Calories: 97kcal

  Ingredients

  • 100 g white fungus
  • 30 g peach gum
  • 30 g saponin rice
  • 6-8 pitted red dates
  • 8-10 dried longan
  • 30-50 g rock sugar adjust to taste
  • 250-500 ml whole milk adjust for desired consistency
  • 1200-1500 ml water

  Instructions

  Prepare Ingredients:

  • White Fungus:
  • Rinse the white fungus under clean water, then soak it in warm water for 3-4 hours until it expands and softens. Remove the hard root part and tear the fungus into smaller pieces for easier cooking.
  • Peach Gum:
  • Soak the peach gum in clean water for at least 12 hours (ideally overnight). Be sure to change the water 2-3 times during soaking to remove any impurities. After soaking, use tweezers or a toothpick to remove any remaining impurities on the surface, then rinse the peach gum thoroughly with clean water.
  • Saponin Rice:
  • Like the peach gum, soak the saponin rice for 12 hours. Rinse well after soaking.

  Cook the Soup:

  • In a large pot, add 1200-1500ml of water. Put the prepared white fungus, peach gum, and saponin rice into the pot.
  • Cover the pot and bring the water to a boil over high heat. Once it boils, lower the heat to medium and simmer for 30 minutes.
  • After 30 minutes, add the pitted red dates and dried longan, stirring them into the mixture. Continue simmering for another 10 minutes.
  • With about 3-5 minutes remaining, add 30-50g of rock sugar, adjusting the amount based on your preferred sweetness level. Stir and cook until the sugar is fully dissolved.
  • Finally, pour in 250-500ml of whole milk, stirring well to combine. Simmer for an additional 2-3 minutes to allow the milk to blend smoothly with the rest of the ingredients.
  • Turn off the heat and serve the soup warm, or chill it in the fridge for a refreshing cold treat.

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  Nutrition

  Calories: 97kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 40mg | Potassium: 166mg | Fiber: 1g | Sugar: 17g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg