पेड़ के आंसू से बनी मिठाई Peach Gum Dessert Recipe
पेड़ के आंसू से बनी मिठाई 🌿 Peach Gum Dessert Recipe is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Vann Vasi on YouTube.
Prep: 5 hrs | Cook: 2 hrs 30 min | Total: 8 hrs
Cost: $40.62 total, $10.16 per serving
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
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
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
Prepare Cassava
Peel the cassava root, cut it into large chunks (≈3 cm). Rinse under running water to remove excess starch.
Time: PT15M
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
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
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
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
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
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk
Ingredient Substitutions
- Instead of Peach Gum: Agar‑agar strips, Gelatin sheets (non‑vegetarian)
- Instead of Rock Sugar (Misri): White granulated sugar
- Instead of Cassava Root: Yuca, Taro root (for different texture)
- Instead of Brown Sugar: Jaggery, Palm sugar
- Instead of White Tapioca Pearls: Small sago pearls
- Instead of Boba Pearls: Regular tapioca pearls
- Instead of Taro Paste: Sweet potato puree
- Instead of Cold Milk: Almond milk (non‑dairy), Soy milk
Equipment Needed
- Large Bowl
- Fine Mesh Sieve
- Cutting Board
- Sharp Knife
- Large Pot
- Small Saucepan
- Steamer Basket
- Saucepan for Pearls
- Spatula / Spoon
- Measuring Cups & Spoons
- Serving Bowls
- Timer
Critical Steps — Do Not Skip
- Cleaning and sun‑drying peach gum
- Soaking peach gum until fully hydrated
- Cooking cassava until soft and syrupy
- Steaming peach gum to achieve jelly consistency
- Cooking tapioca and boba pearls to the right chewiness
- Assembling layers in the correct order
Chef Tips from the Video
- Use fresh, high‑quality peach gum for the best translucent jelly.
- A pinch of cardamom powder in the milk adds a fragrant note without overpowering the dessert.
- For extra crunch, sprinkle toasted sesame seeds on top just before serving.
Troubleshooting
Peach gum does not become gelatinous after steaming.
Increase steaming time by 5‑10 minutes and ensure the water‑to‑gum ratio is at least 1:1. Adding a little extra rock sugar can help set the jelly.
Cassava remains hard after simmering.
Continue simmering on low heat, adding a splash more water if needed. Cassava must be fully tender to avoid any residual cyanide risk.
Tapioca or boba pearls are too hard.
Cook pearls a few minutes longer, then let them sit covered for another 5 minutes before draining.
Dessert becomes watery after adding milk.
Drain excess syrup from cassava pieces before assembly, and keep the milk chilled until just before serving.
Storage
Refrigerator: Store peach gum jelly, cooked cassava, and cooked pearls in separate airtight containers for up to 3 days.
Freezer: Not recommended; texture of jelly and pearls deteriorates.
Room temperature: Assembled dessert should be consumed within 2 hours at room temperature.
Make-Ahead Tips
- Soak peach gum overnight for a smoother jelly.
- Cook cassava and store in its syrup; reheat gently before assembling.
- Prepare the peach gum jelly and keep refrigerated; add to dessert just before serving.
Frequently Asked Questions
What is the cultural significance and history of peach gum desserts in Indian and Asian cuisine?
Peach gum, known as "tao hua" in Chinese tradition, has been used for centuries as a natural health tonic. In Indian tribal regions, especially in the northeast, it is harvested from peach trees and incorporated into sweet dishes for its cooling properties during hot summers.
What are the traditional regional variations of peach gum desserts in Asian cuisine?
In China, peach gum is often served in sweet soups with red dates and goji berries. In Taiwan, it appears in bubble‑tea style drinks with milk and tapioca pearls. The Indian version adds cassava and taro for local flavor and texture.
How is peach gum traditionally served in its native regions?
Traditionally, peach gum is simmered in a light sweet broth and served warm or chilled as a health‑boosting dessert, often accompanied by nuts or dried fruits for added texture.
What occasions or celebrations is peach gum dessert associated with in Indian tribal cultures?
Peach gum desserts are commonly prepared during summer festivals and harvest celebrations, where the cooling effect of the jelly is prized for relief from the heat.
What makes this peach gum cassava milk dessert special in Indian‑Asian fusion cuisine?
The dish combines the gelatinous, nutrient‑dense peach gum with the earthy sweetness of cassava and the creamy comfort of milk, while adding modern textures like tapioca and boba pearls, creating a unique blend of tradition and contemporary street‑food flair.
What are the most common mistakes to avoid when making peach gum cassava milk dessert?
Common errors include under‑soaking the peach gum, insufficiently cooking cassava (which can retain cyanogenic compounds), over‑steaming the jelly so it becomes rubbery, and not rinsing cooked pearls, which leads to a gummy texture.
Why does this recipe steam the peach gum jelly instead of boiling it directly?
Steaming provides gentle, even heat that allows the gum to set into a clear, delicate jelly without breaking down the natural polysaccharides, preserving its glossy appearance and health benefits.
Can I make the peach gum cassava milk dessert ahead of time and how should I store it?
Yes. Prepare the peach gum jelly, cooked cassava, and pearls separately and store each in airtight containers in the refrigerator for up to 3 days. Assemble the dessert just before serving and add cold milk at the last minute.
What texture and appearance should I look for when the peach gum jelly is done?
The jelly should be translucent, slightly glossy, and hold its shape when lifted with a spoon. It should feel soft yet firm enough not to dissolve into the milk.
How do I know when the cassava is fully cooked in this dessert?
The cassava pieces will be tender enough to mash easily with a fork and will have absorbed the brown‑sugar syrup, giving them a glossy, caramel‑brown coating.
What does the YouTube channel Vann Vasi specialize in?
The YouTube channel Vann Vasi focuses on Indian regional and tribal recipes, highlighting natural ingredients, traditional preparation methods, and health‑benefiting foods often overlooked in mainstream cooking.
How does the YouTube channel Vann Vasi's approach to Indian‑Asian fusion cooking differ from other cooking channels?
Vann Vasi emphasizes sourcing ingredients directly from local forests and markets, preserving authentic techniques like sun‑drying and slow steaming, while creatively blending them with modern textures such as boba pearls, offering a unique bridge between heritage and contemporary trends.
Last updated: September 3, 2026
