Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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