Step 1

Soak the peach gums in clean water for at least 8 hours or up to 12 hours so they can grow to their maximum size as much as possible

Step 2

Pick out the black specks. If you have a tweezer, it will get the job done easier, if not, just use your fingers. This is probably the only tedious part of preparing peach gums. Luckily the one I got weren’t as bad as I thought. Rinse one last time

Step 3

These peach gums are now ready to be used in whatever you want to use them for

Step 4

Soak the snow fungus in a large bowl with clean water. They will plump up in about 10-15 minutes. Remove the yellow hard core at the bottom and then cut into smaller pieces

Step 5

Bring water to a boil. Add ginger, pandan leaves, dried longan, and red dates. Lower the heat to simmer and cover to let them cook for about 15 minutes

Step 6

Uncover and add the snow fungus pieces and rock sugar, cover, and cook for another 15 minutes

Step 7

After that add the peach gums and let them simmer for another 10 minutes. Take care not to overcook them or they will melt and disappear into the soup. Have a taste and add more sugar or sweetener as needed. Turn off the heat and stir in goji berries. The residual heat will soften the berries

Step 8

Peach gum tong sui can be served warm or chilled