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