Today, social media plays a significant role when it comes to introducing and popularizing new cuisine in Indonesia, whether it’s under-the-radar regional dishes or exotic foreign foods. And most Indonesians love social media! When a certain dish is trending, people race to take a selfie with it and post it to show the virtual world that they’re keeping up with the trend. Unsurprisingly, it takes no time for new dishes to go viral.
Whether you’re a fan of trends or not, social media has made people more open to new dishes and different cuisines. It has encouraged many to try experimenting in the kitchen. In Indonesia, trending foreign foods are often given a local twist to suit the local palate.
Peach gum dessert is one such example. This dessert soup was unheard of a few years ago, but has recently trended and is gaining popularity thanks to the world of the internet. Originally a Chinese recipe, the soup is made from peach gum and other ingredients, each with its own medicinal properties and health benefits, including cleansing the blood and cooling the body. It has been localised by adding herbs such as pandan leaves and lemongrass, with a final touch of calamansi juice to make it more fruity.
Peach gum, also known as the tears of the peach blossom, is the amber-coloured resin of the Chinese peach tree (Prunus Persica) which has solidified. It has to be rehydrated before cooking by soaking it in water for several hours. According to the Michelin Guide, peach gum is frequently used by doctors of Traditional Chinese Medicine (TCM) and is natural, healthy and rich in amino acids for quick collagen absorption. It can be bought online or in Traditional Chinese Medicine (TCM) shops.
This trendy dessert soup is packed with goodness and one won’t feel guilty for having it as a treat. It is sweet, refreshing and healthy, and can be enjoyed hot, warm or cold, depending on the weather and the mood. Don’t forget to snap a selfie before you finish all this goodness!Print
This delicious Chinese dessert soup, with medicinal properties, has gone viral on Indonesian social media. It’s been adapted to local tastes by adding pandan leaves, lemongrass and calamansi juice.
- 30 gr peach gum
- 2 stalks lemongrass, bruised and knotted
- 2 pandan leaves, knotted
- 100 gr dried candied winter melon strips
- 8 pcs dried red dates (Jujubes), seeds removed
- 1 cup fresh longan fruit, seeds removed
- 1 dried snow fungus (around 40 gr)
- 150 gr (or to taste) rock sugar
- 20 gr dried wolfberries, rinsed
- 0.5 cup fresh calamansi juice
- 2 lt water
- Clean the peach gum. Remove all impurities, rinse again and tear into little pieces.
- Soak the dried snow fungus in cold water for 5 minutes. Drain, squeeze out the excess water, and tear into little pieces.
- Put the water, peach gum, lemongrass and pandan leaves into a pot and bring to a boil.
- Reduce the heat to low, then simmer for 30 mins, stirring occasionally.
- Add the winter melon strips, cook until the colour turns translucent, about 5 mins.
- Add the snow fungus, red dates and longan. Cook for about 30 mins.
- Add the rock sugar, then simmer for another 30 mins until the sugar dissolves.
- Add the wolfberries and cook for about 5 mins.
- Turn off the heat and add the calamansi juice.
- Remove the pandan leaves and lemongrass before serving.
- Fresh longan can be substituted with dried/canned longan
- Before use, the peach gum should be soaked for a few hours, or overnight
Keywords: Vegan, Non-spicy