Many people are eager to try peach gum, often referred to as the “affordable bird’s nest,” but they may not know how to prepare it. This time, let’s get to know peach gum better and make a popular BigBoyRecipe dessert—Bean Curd and Peach Gum Sago.
What is Peach Gum?
Peach gum is a resin secreted by peach trees, commonly regarded as a nourishing and beautifying substance. Contrary to popular belief, it does not contain abundant collagen. Instead, it is a food rich in fiber and protein. Its high fiber content aids in digestion, promoting detoxification and enhancing beauty. However, it’s important to remember that peach gum is a cooling food, and thus should be avoided by those menstruating or pregnant.
How to Choose Peach Gum?
Handling peach gum is quite simple and not as difficult as some may think. All you need is some hot water and high-quality peach gum (usually those priced over HKD 100 per bottle are considered good quality). High-quality peach gum has fewer impurities, reducing the hassle of cleaning. Just soak the peach gum in clean water for 12-24 hours until it is fully rehydrated, then give it a simple rinse, and it's ready to be used in cooking. As for the differences between soaking in hot water and room temperature water, how to cook peach gum, and how much to use each time, these answers can be found in the following video!
Which type of dried beancurd should be used?
The dried beancurd I am using is the following type of sheets (as shown in the picture). They are fragile and crisp, which can be broken easily. In this recipe, I separated the beancurd sheets into two batches. The first batch I cooked it for longer so that it would mostly dissolved, and the second batch went into the pot a bit later so that it cooked shorter and preserve it's chewable texture.
Ingredients
Dried Beancurd Sheets | 200g |
|---|---|
Peach Gum | 10-12 pcs |
Sago | 50g |
Rock Sugar | 100g |
Water | 2.4L |
Steps
1.
Soaking Peach Gum: The night before cooking the dessert, soak the peach gum in room temperature water for at least 12 hours, and generally not more than 24 hours. If you use hot water in a thermos, it only takes 6 hours, but peach gum soaked in hot water will have a looser texture. The peach gum will expand 5-6 times its original size.
2.
Cooking Sago: The next day, bring a pot of water to a boil, add the sago, and cook for 5 minutes. Then turn off the heat, cover the pot, and let it sit for 10-12 minutes until the sago becomes completely transparent with no white spots. If there are still white spots, let it sit for a few more minutes. Once done, drain the sago and set aside.
3.
Cooking the Sweet Soup: Bring 2.4 liters of water to a boil. Add half of the beancurd sheets, breaking it into pieces as you add it. Stir well and simmer on low heat for 25 minutes without covering the pot, as this prevents boiling over.
4.
Adding Ingredients: After 25 minutes, the beancurd sheets should have dissolved and turned the mixture into a milky consistency. Add the remaining beancurd sheets for texture, then add the bloomed peach gum and rock sugar. Stir well and cook for another 10-15 minutes.
5.
Final Step: After 10-15 minutes, turn off the heat and add the cooked sago. Stir well to combine and serve hot. Enjoy!
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