Peach Gum Jellies

Name: Peach Gum Jellies
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 5
Cuisine: Budget Friendly
Ingredients: 4 Pandan Leaves (knotted); 40 g PASAR Dried Longan Meat; 15 g Seedless Red Dates; 40 g Gingko Nuts; 40 g Lotus Seeds; 40 g Peach Gum (soaked overnight till soft, then rinsed); 6 g PASAR White Fungus (soaked till soft, stems removed); 120 g PASAR Yellow Rock Sugar; 10 g Agar Agar Powder; 1.3 L Water

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Level

easy

Cooking

45 min

Preparation

120 min

Ingredients

Servings

Pandan Leaves (knotted)	4
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
Water	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!