Yen Can Cook ~ Peach Gum Water Chestnut Dessert

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Despite being called chestnuts, water chestnuts are not nuts at all. They are aquatic tuber vegetables that grow in marshes, ponds, paddy fields and shallow lakes. They are harvested when the bulb turns a dark brown color. They have a crisp, white flesh that can be enjoyed raw or cooked. Water chestnuts are common used in Asian dishes such as stir-fries, desserts, as well as filling/ingredient for dumplings or patties. They may be ground into a flour form too.

Water chestnuts are a great source of fiber and they contain high potassium, manganese, copper, vitamin B6 and riboflavin. 

Although fresh water chestnuts are available year-round but I don’t always see them in supermarkets. So whenever I see them on the shelf, I will grab one to make dessert, to be precious Tong Sui like THIS for my family as they love the crunchiness of the water chestnut.

Today’s recipe combines my another favourite ingredient for Tong Sui     —> Peach Gum, together with some usual ingredients such as red dates and dried longan. Here we go!

Ingredients (Serve: 3-4)

20g peach gum 

8-10 water chestnuts, peeled cut into small cubes

8 – 10 red dates, clean and pitted

10g dried longan

60g rock sugar or to taste

1000ml water

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Step 1: Soak peach gum in clean water for overnight until soften. 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: Serve hot or cold.

Peach Gum Tong Sui –> Pear & Peach Gum Tong Sui & Papaya Milk with Peach Gum

HAPPY COOKING!   

#dudukrumah #stayathomeagain #stayhealthy

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