पेड़ के आंसू से बनी मिठाई 🌿 Peach Gum Dessert Recipe

Ingredients

• 30 g Peach Gum (Dried, cleaned and sun‑dried)
• 500 ml Water (For soaking peach gum)
• 30 g Rock Sugar (Misri) (Granulated or broken into small pieces)
• 300 g Cassava Root (Peeled and cut into large chunks)
• 100 g Brown Sugar (Adds deep caramel flavor)
• 50 g White Tapioca Pearls (Small, quick‑cooking pearls)
• 50 g Boba Pearls (Chewy tapioca balls, pre‑cooked if possible)
• 100 g Taro Paste (Soft, smooth puree)
• 500 ml Cold Milk (Whole milk, chilled)
• 200 ml Additional Water (For steaming peach gum jelly)

Instructions

1. Clean and Sun‑Dry Peach Gum

   Place the dried peach gum in a fine mesh sieve and gently trim away any impurities with scissors. Spread the cleaned gum on a clean tray and expose it to light sunlight for about 2 hours until slightly firm.

   Time: PT2H30M

2. Soak Peach Gum

   Transfer a portion (about 20 g) of the sun‑dried gum into a large bowl, cover with 500 ml of water and let it soak for 2 hours until it swells and becomes gelatinous.

   Time: PT2H

3. Prepare Cassava

   Peel the cassava root, cut it into large chunks (≈3 cm). Rinse under running water to remove excess starch.

   Time: PT15M

4. Cook Cassava with Brown Sugar

   Place the cassava chunks in a large pot, add 100 g brown sugar and enough water to just cover the pieces. Bring to a gentle boil, then reduce heat to low and simmer for 1 hour 30 minutes, stirring occasionally, until the cassava is soft and the liquid thickens into a syrup.

   Time: PT1H30M

   Temperature: Low heat

5. Make Peach Gum Jelly

   In a small saucepan combine the soaked peach gum, 30 g rock sugar and 200 ml water. Bring to a gentle boil, then transfer the mixture to a steamer basket and steam over low heat for 20 minutes until it turns translucent and jelly‑like.

   Time: PT30M

   Temperature: Low heat

6. Cook Tapioca and Boba Pearls

   In a saucepan bring 1 L water to a boil. Add white tapioca pearls and boba pearls, stir gently, and cook for 12‑15 minutes until they become translucent and chewy. Drain and rinse under cold water.

   Time: PT30M

   Temperature: Boiling

7. Prepare Soft Taro Paste

   Steam the taro pieces (or heat pre‑made taro puree) until very soft, then mash or blend into a smooth paste. Set aside.

   Time: PT15M

   Temperature: Steaming

8. Assemble the Dessert

   In each serving bowl place a layer of white tapioca pearls, followed by boba pearls, then a spoonful of soft taro paste. Top with the peach gum jelly and a few pieces of the brown‑sugar‑infused cassava. Finally, pour chilled milk over the whole bowl.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

5 g

Fiber

3 g