Shopping cart
Recipe cover image

Peach Gum Jellies

Gathering more reviews
Rate this recipe
Recipe info icon



Recipe info icon


45 min

Recipe info icon


120 min



Pandan Leaves (knotted)
PASAR Dried Longan Meat
40 g
Seedless Red Dates
15 g
Gingko Nuts
40 g
Lotus Seeds
40 g
Peach Gum (soaked overnight till soft, then rinsed)
40 g
PASAR White Fungus (soaked till soft, stems removed)
6 g
PASAR Yellow Rock Sugar
120 g
Agar Agar Powder
10 g
1.3 l

How to cook

Simmer the ingredients altogether in a pot

  • Pour the water into a pot. Add the dried longan meat, red dates, gingko nuts, lotus seeds and pandan leaves, and turn up the heat until it reaches a rolling boil.
  • Cut the rinsed peach gum and white fungus into smaller pieces. Add them into the same pot to simmer for about 40 mins.
  • Add the yellow rock sugar and dissolve well. Mix the agar agar powder in gradually, stirring constantly over low heat.

Refrigerate the jellies & release from the moulds to serve!

  • Turn off the stove heat and allow the mixture to cool slightly. Pour into jelly moulds and refrigerate for a minimum of two hours.
  • Release the cooled jelly from the moulds and enjoy!
Tried this recipe? Rate it!
Shop ingredients