• Skip to main content
  • Skip to primary sidebar

Wok and Kin logo

  • About
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Recipes
    • Appetisers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian-Inspired Holidays
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
    • Appetizers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian Holiday Recipes and Menus
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Dessert » Peach Gum Dessert Soup (桃胶糖水)

    Published: Apr 20, 2023 · Last Modified: Mar 28, 2023 by Jeannette ·

    Peach Gum Dessert Soup (桃胶糖水)

    Pin84
    Share
    Yum
    Email
    Jump to Recipe Print Recipe

    Mum’s Peach Gum Dessert Soup is a sweet treat that’s signature to Cantonese cuisine! It’s light and ultra soothing, which makes it the perfect way to end a family banquet or dinner. The best part? Everything comes together in just 25 minutes.

    If you love this, try our hashima version!

    Peach Gum Dessert Soup in a bowl with a spoon in it.

    A comforting way to finish a meal

    At the heart of every Cantonese meal is a good tong sui, and Mum’s Peach Gum Dessert Soup is an easy one to bring to the table!

    All you need is a handful of ingredients that you’ll typically find in a Chinese household and you’re ready to go. Dumping everything into a pot and letting it simmer is one of my favorite ways to cook because you can easily just set and forget.

    That just means one thing – more YOU time!

    But the simplicity doesn’t mean you’ll end up with a bland and boring post-dinner sweet. Instead, it’ll be exactly what the body craves: a light, silky and soothing treat!

    All about peach gum

    Rehydrated peach gum in a bowl.

    What it is

    Peach gum (also known as ‘peach blossom tears’) is a type of hardened resin that’s found on trees that grow peaches. The resin builds up on the bark and eventually solidifies to become the main ingredient we use for this recipe.

    In its most natural state, it comes in a range of amber colors. You’d find it sold dried at the shops, where it would be a lightly darker brown because of the impurities that need to be cleaned out prior to use.

    Taste

    When rehydrated, there is no prominent taste to the ingredient. Much like many Chinese delicacies (think snow fungus, hashima, sea cucumber and fish maw), it will take on the flavor of the seasoning that it’s cooked in.

    For this instance, that’d be the sweetness of rock sugar and dried produce added to the tong sui.

    It becomes soft and delicate once rehydrated and stays like that as it’s simmered. You’ll also find that it has a springy bite when first cooked.

    Health benefits

    The resin naturally comes with amino acids to promote collagen production, which is believed to keep the skin looking youthful. It’s also known for its antioxidant and cooling properties.

    So if you end up eating a large portion of ‘hot’ food including fried chicken, chips or durian, this tong sui is the way to bring balance back to your body!

    Peach Gum Dessert Soup in a bowl.

    Why this recipe works

    • Using peach gum makes this a vegetarian alternative to having it with hashima.
    • Only 6 ingredients are needed to make this sweet treat, 3 of which are dried goods that you’d typically find in a Chinese pantry.
    • This is an easy tong sui because it’s just a matter of adding everything into a pot and simmering until ready.

    What you’ll need

    Bowls of peach gum and sugar along with dishes of dried longan, red dates and goji berries.

    About the ingredients

    You can find all of these ingredients dried at Chinese supermarkets. Mum gets her peach gum from Asian vegetarian specialty stores or Chinese medicinal shops.

    We used granulated sugar this time because we had run out of rock sugar, but either will work. Just make sure to sweeten to taste.

    How to make this recipe

    Peach gum impurities on a paper towel.

    Once the dried resin has been soaked overnight, drain the water out and start picking out the dark impurities found in the resin. We used our hands, but tweezers would also work.

    Note: Be gentle as it can break some of the resin apart as you try to remove the impurities.

    Longan and red dates in a pot of water.

    Bring the water to a boil and add the longan and dried red dates in. Let it cook for 2 minutes to release its sweetness.

    Goji berries, longan and red dates in a pot of water.

    Pour the dried goji berries in.

    A ladle scooping up longan and peach gum over a pot of Peach Gum Dessert Soup.

    Straight after, add the rehydrated resin in as well as the sugar.

    Once the sugar has melted completely, serve the tong sui hot as is or enjoy it chilled!

    Recipe FAQs

    What other sweeteners can I use?

    It really depends on the type of sweetness you like, but you can switch it up with honey, candied wintermelon [Mum uses this for her Chinese Herbal Tea (涼茶)] or palm sugar. Just keep in mind that they’ll produce slightly different results and the amounts needed will vary.

    How long will it keep for?

    If refrigerated, it can last up to 3 days. Make sure to keep it in an airtight container and only use clean utensils to take portions out.

    Can I freeze this tong sui?

    I would recommend freezing the cleaned resin instead. That way, you can simply cook up the sweet syrup with the dried ingredients and add the frozen resin in.

    Tips for the best results

    • Buy good quality peach gum. They’ll be cleaner, which will reduce the amount of labor involved when taking out the impurities.
    • Be gentle. The rougher you are as you pick out the darker parts, the more the resin will crumb into smaller fragments.
    • Sweeten a bit at a time. Use smaller rock sugar pieces and add a few in, then taste test once it’s completely melted. If you need more, add a few more and continue the process until it reaches your preferred taste.
    Close up of a spoon scooping up Peach Gum Dessert Soup in a bowl.

    More sweet soups to nourish your family!

    • Black Sesame Tang Yuan (黑芝麻汤圆) – Bite into chewy, deliciously fragrant glutinous rice balls. They’re served warm and swimming in a comforting ginger syrup.
    • Ching Bo Leung (清補涼) – You can find this pre-made and sold in cups at restaurants, but it’s the best when you make it at home because you can be as generous with the ingredients as you like.
    • Red Bean Dessert Soup (红豆汤) – There’s no tong sui more classic than this to end a banquet! Level up the quality by making it at home.
    • Black Sesame Soup (芝麻糊) – Nutty and thick, this is the type of sweet soup you’d love to have on a cold Winter’s night.
    • Sago Soup With Taro (西米露) – One of our most popular dessert recipes, you can’t go wrong with this comforting combo. Also check it out in our video!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on YouTube, Instagram, Pinterest, Facebook and Twitter!

    Peach Gum Dessert Soup in a bowl with a spoon in it.

    Peach Gum Dessert Soup (桃胶糖水)

    Peach Gum Dessert Soup is a sweet treat that's signature to Cantonese cuisine. The best part? Everything comes together in just 25 minutes!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Soak Time: 1 day day
    Total Time: 1 day day 25 minutes minutes
    Servings: 8
    Calories: 168kcal
    Author: Jeannette

    Equipment

    • tweezers (optional; can use hands instead)

    Ingredients

    • 45 g / 0.01 lb peach gum (rehydrated; can add more to preference)
    • 60 g / 0.13 lb dried red date (pitted; approximately 4)
    • 20 g / 0.04 lb dired goji berry
    • 30 g / 0.07 lb dried longan
    • 250 g / 0.55 lb rock sugar (or to taste)
    • 2 L / 8 1/2 US cup water

    Instructions

    • Once the dried resin has been soaked overnight, drain the water out and start picking out the dark impurities found in the resin. We used our hands, but tweezers would also work.
      Note: Be gentle as it can break some of the resin apart as you try to remove the impurities.
    • Bring the water to a boil and add the longan and dried red dates in. Let it cook for 2 minutes to release its sweetness.
    • Pour the dried goji berries in.
    • Straight after, add the rehydrated resin in as well as the sugar.
    • Once the sugar has melted completely, serve the tong sui hot as is or enjoy it chilled!

    Notes

    • Buy good quality peach gum. They'll be cleaner, which will reduce the amount of labor involved when taking out the impurities.
    • Be gentle. The rougher you are as you pick out the darker parts, the more the resin will crumb into smaller fragments.
    • Sweeten a bit at a time. Use smaller rock sugar pieces and add a few in, then taste test once it's completely melted. If you need more, add a few more and continue the process until it reaches your preferred taste.
    • You can find all of these ingredients dried at Chinese supermarkets. Mum gets her peach gum from Asian vegetarian specialty stores or Chinese medicinal shops.
    • We used granulated sugar this time (roughly 40g) because we had run out of rock sugar, but either will work. Just make sure to sweeten to taste.

    Nutrition

    Calories: 168kcal | Carbohydrates: 40g | Protein: 1g | Fat: 0.1g | Sodium: 13mg | Potassium: 10mg | Fiber: 0.04g | Vitamin C: 3mg | Calcium: 8mg | Iron: 0.01mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    Join the family!

    Share the love:

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    « Crispy Pork and Pickled Mustard Greens Stir Fry
    Stir Fried Water Spinach with Fermented Bean Curd (炒腐乳空心菜) »

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave A Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Let’s be Friends

    • Instagram
    • Pinterest
    • Facebook
    • YouTube

    Sweeten Your Day!

    Mango pancakes on a board with mint and a bowl of sliced mango

    Yum Cha Mango Pancakes (芒果班戟)

    Vietnamese Glutinous Rice Balls in a bowl with a spoon in it.

    Vietnamese Glutinous Rice Balls (Chè Trôi Nước)

    Vietnamese Avocado Smoothie in a cup in front of a second cup and avocados

    Vietnamese Avocado Smoothie (Sinh Tố Bơ)

    Thạch Dừa pieces on a plate with mint on top.

    Thạch Dừa (Vietnamese Coconut Jelly)

    Taro and Sweet Potato Balls Dessert in a bowl with a wooden spoon in it.

    Taro and Sweet Potato Balls Dessert (九份芋圓)

    Sweet Potato and Ginger Dessert Soup in a pot.

    Sweet Potato and Ginger Dessert Soup (番薯糖水)

    Reader Favorites

    Braised Abalone with Mushrooms in a pot surrounded by a teapot, teacups with tea and a dish of mushrooms

    Braised Abalone with Mushrooms (红烧鲍菇)

    Ham Sui Gok on a board with chopsticks, tea and dishes of chili sauce and spring onions

    Ham Sui Gok (Fried Glutinous Rice Dumplings 咸水角)

    Chicken curry and noodles in a bowl

    Cà Ri Gà (Vietnamese Chicken Curry)

    Chicken rice in a rice cooker with a wooden spoon

    Rice Cooker Chicken and Mushroom Rice

    Sichuan Garlic Chili Oil in a bowl with a wooden spoon next to it.

    Sichuan Garlic Chili Oil

    Grilled pork chops with spring onions on a plate with tomatoes, cucmbers and fish sauce

    Sườn Nướng (Vietnamese Grilled Pork Chops)

    As Featured On

    Wok & Kin

    About

    Contact

    Privacy Policy

     

    • Instagram
    • Pinterest
    • Facebook
    • X

    Food Lovers

    Recipe Index

    Things We Love

    Subscribe

     

    Copyright © 2025 · Brunch Pro Theme on Genesis Framework · WordPress · Log in

    Close up of a spoon scooping up Peach Gum Dessert Soup in a bowl.
    Peach Gum Dessert Soup in a bowl.
    Peach Gum Dessert Soup in a bowl with a spoon in it.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.