Snow fungus and peach gum sweet soup (银耳桃胶糖水)
yin er tao jiao tang shui (银耳桃胶糖水)
A gentle, silky confinement dessert: snow fungus and peach gum simmered with red dates and goji into a warm, nourishing sweet soup. Soothing and easy to eat.
Between the warming braises and the herbal soups, the confinement table needs something soft and soothing, and this is it: snow fungus and peach gum simmered into a silky, lightly sweet soup that is easy to eat when appetite is small.
Why this dessert
Both stars are prized for the same soft, collagen-like texture and their gentle, moistening quality. Snow fungus nourishes yin and has a long reputation as a skin food, while peach gum swells into a springy jelly, a plant-based route to that prized silkiness. Rounded out with red dates, longan and goji, it is a nourishing counterpoint to the heavier dishes of the month.
Plan the soak
The only thing to remember is time: peach gum needs an overnight soak to swell, while the snow fungus softens quickly. Set the peach gum going the night before and the rest comes together in an hour of gentle simmering. Serve it warm, as the tradition prefers, and browse the other recipes for the savoury side of the kitchen.
The recipe
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Serves
- 3 to 4 bowls
Why this ingredient
Snow fungus (银耳)
The pale, ruffled fungus prized in the tradition for nourishing yin and moistening, with a long reputation as a skin food. Simmered long it turns soft and silky, the everyday base of a gentle confinement dessert, sometimes called the poor man's bird's nest.
Why this ingredient
Peach gum (桃胶)
The dried resin of peach trees, used to nourish and moisten and valued as a beauty food. It swells overnight into a springy, jelly-like texture, a plant-based route to the collagen-style body that makes these desserts so soothing.
Ingredients
- 1 snow fungus (white fungus), soaked, base trimmed and torn into pieces Softens into a silky, gelatinous texture over long simmering.
- 30 g peach gum, soaked overnight and any dark bits picked out Adds a springy, collagen-like body. Soak well ahead.
- 8 red dates (jujubes), pitted For blood-nourishing sweetness.
- 2 tablespoons dried longan (optional) Adds a warm, honeyed depth.
- 1 tablespoon goji berries Stirred in near the end.
- Rock sugar to taste, and 1.5 litres water Sweeten lightly; the dried fruit already brings sweetness.
Method
- 1 The night before, soak the peach gum in plenty of cold water until it swells and softens, then pick out any dark bits and rinse. Soak the snow fungus for 20 to 30 minutes, trim the hard base and tear it up.
- 2 Put the snow fungus, red dates and longan in a pot with the water. Bring to the boil, then simmer gently for about 40 minutes until the snow fungus turns soft and the liquid silky.
- 3 Add the peach gum and simmer for another 15 to 20 minutes until it is soft and gelatinous.
- 4 Stir in the goji berries and rock sugar to taste, simmer a few minutes more, and serve warm.
Notes and substitutions
- A slow cooker overnight gives an especially silky result with no watching.
- A slice or two of ginger warms the dessert further if you like.
- It keeps for a couple of days; reheat gently and eat warm rather than cold.
Before you cook this
- Keep the rock sugar modest, particularly if you are managing blood sugar; the dried fruit already sweetens it.
Sources
- The Zuo Yuezi Guide
- Zuo Yuezi: An American Mother's Guide to Chinese Postpartum Recovery (Guang Ming Whitley)
Common questions
Do I have to use both snow fungus and peach gum?
No. Either alone makes a lovely dessert; together they give the fullest silky, gelatinous texture. Snow fungus is the everyday base; peach gum adds body and a springy bite. Use what you have.
How far ahead do I need to soak?
Peach gum needs a long soak, eight to twelve hours or overnight, to swell and soften. Snow fungus needs only twenty to thirty minutes. Plan the peach gum the night before and the rest is quick.
Is it warming enough for confinement?
Served warm, yes. These are moistening, gentle ingredients rather than strongly warming ones, so they balance the heavier warming dishes nicely. As with all confinement food, eat it warm rather than chilled.