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A Singaporean food newsletter with the mission of keeping traditions alive. A deep dive into the food from our island & the stories behind what we eat. Written by author of Wet Market to Table and Plantasia, Pamelia Chia 🇸🇬🌶

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Peach gum dessert soup

A dessert soup using the resin of the peach tree

Pamelia Chia

Sep 19, 2022

Peach Gum Dessert Soup
Serves 4

50g dried peach gum
15g white fungus (1/2 a rosette)
40g dried longan
30g red dates
1 pandan leaf
2.5L water
50g gula melaka
50g rock sugar
A tiny amount of osmanthus (optional)

Soak the peach gum overnight, and remove any impurities with tweezers the next day. Soak the snow fungus for 30 minutes. Trim off tough yellow part and cut it into smaller pieces.

Combine the peach gum, snow fungus, longan, red dates, pandan leaf and water in a pot. Bring to the boil over high heat. Add gula melaka and rock sugar and simmer on low heat for 30 minutes. Consume warm or cold. Sprinkle over a small pinch of osmanthus over each bowl before eating, if desired.