herbal DESSERT "glow" cooking instructions


  • 1.2L water + extra to soak and rinse


  • Rock sugar or sugar of your choice to taste
  • Fruits such as ripe papaya, Asian pears
  • Pandan leaves (tied into a knot) 
  • Milk / mylk / coconut milk for a creamer texture
  • Chia seeds for added texture



  • Day before cooking - In 3 seperate bowls, submerge & soak overnight at room temperature until expanded and softened:
    • peach gum in 500ml water (once rehydrated will triple in size)
    • snow lotus seeds in 200ml water (once rehydrated will double in size)
    • snow swallow in 300ml water (once rehydrated will be 10x it's size)
  • When ready to cook - Drain peach gum, snow lotus seed and snow swallow. Remove any black impurities from peach gum and snow swallow. Use tweezers if preferred.


  • Rinse snow fungus, honey dates, red dates and longan. Add into a pot with 1.2L water.
  • Bring to boil and then reduce heat to low. Simmer for 30 mins.
  • Add rehydrated peach gum, snow lotus seeds and snow swallow to pot. Continue to simmer for 15 mins.
  • Turn off heat. Stir in goji berries and let it sit for 5 mins.
  • Serve warm or chilled.

    Notes on method and optional aromatics

    • This recipe gives a dense dessert. Add extra water if you prefer a more liquid dessert soup.
    • Add sugar to taste at the end of cook. Note that when left chilled overnight, the herbs will further infuse and sweeten the dessert.
    • If adding fruits, pandan leaves and / or chia seeds, add into pot during 'Cook Step 1'. Remove pandan leaves before serving.
    • For a creamier texture, drizzle preferred milk/mylk or coconut milk before serving.
    • Due to the nature of peach gum and snow swallow, you will likely notice some black bark impurities.
    • Store any left overs in the fridge and consume within 4 days.