Peach Gum Snow Fungus in Almond Cream Dessert 桃胶雪耳杏仁露

If you’re looking for a nourishing dessert that feels light yet comforting, this Peach Gum Snow Fungus in Almond Cream is just perfect, and it's especially lovely for Chap Goh Mei, a sweet way to wrap up the festive season.

This traditional sweet soup combines peach gum (a natural plant resin), snow fungus, red dates, and Chinese almonds. A silky, lightly sweet almond cream with soft, gelatinous peach gum and tender snow fungus, it's soothing, hydrating, and naturally nourishing.

Whether served warm for a comforting bowl, or chill for a refreshing, skin-loving tonic, it’s a dessert that feels indulgent yet wholesome.

Ingredients:
中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

50g Peach Gum

50g Chinese Almonds (a mix of South/Sweet and North/Bitter almonds)

6 Red Dates (pitted)

15g Snow Fungus

1L Hot Water

80g Rock Sugar (adjust to taste)

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Method:

1. Place peach gum in a large bowl and cover with plenty of water. It can expand up to 10 times its size. Soak for 10–12 hours or overnight in the fridge. Remove any black impurities and rinse thoroughly in a colander.

2. Soak the Chinese almonds for 2–4 hours or overnight in the fridge. Add soaked almonds and 300g of the water into a blender. Blend until completely smooth. Using a nut milk bag or fine cheesecloth, squeeze out the almond milk. Discard the pulp.

3. Add hot water, red dates, and soaked snow fungus into the Song Cho IH rice cooker pot, select Soup function. The preset cooking time is 2 hours. 

I'm using Song Cho IH rice cooker
Click here for product details

4. Halfway through cooking, add peach gum and rock sugar. At the end of cooking, heat the almond milk in a saucepan, then gently stir in the almond milk. Do not let it come to a rolling boil after adding almond milk, as it may separate. Serve warm or chilled. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!