Yen Can Cook: Pear & Peach Gum Tong Sui 雪梨桃胶糖水

Peach gum also know as peach resin, peach blossom tears, or its scientific name, Prunus Persica, is one among dozens of products that classify as natural gums. Other natural gums include Guar gum (from Guar trees), Locust Bean gum (from Carob trees), gum arabic (from Acacia trees), and plum gum (from plum trees).

Peach gum is a natural resin secreted from the peach tree, formed in amber like crystals on the tree. The peach gum is tasteless with a gelatin texture and it is rich in collagen, galactose, rhamnose and amino acids. Collagen in particular may ring a bell, as it is frequently mentioned in skincare and beauty commercials, lauded as a source of skin suppleness. Peach gum also helps to achieve better digestive and cardiovascular systems.

There are different grades of peach gum, the higher grade, the lesser impurities. Having said that, some black colored impurities are to be expected no matter what. Peach gum need to be soaked water for at least 5 hours, or overnight to soften and easier to remove any black impurities.

 

Ingredients (serve: 3-4)

20g peach gum (can be purchased from Chinese medicine shop)

1 pear, cut into wedges 2 tbsp snow lotus seeds

8 – 10 red dates, clean and pitted

10g dried longan

Handful of wolfberries

Rock sugar to taste

1litre water

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Step 1: Soak peach gum in clean water for overnight until soften like the photo above. Pick and remove the dirt and impurities.

 

Step 2: In a pot, bring the water to boil, add in all ingredients except peach gum (Step 1) and rock sugar. 

 

Step 3:  Turn to low heat and continue to cook for 15 to 20 minutes. Add in peach gum and cook for another 10 minutes then add rock sugar to taste.

 

Step 4: Add in wolfberries and serve.

Caution to avoid for: Pregnant women, menstrual period women, children under the age of two.

 

HAPPY COOKING!

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