After preparing the peach gum and snow fungus, you can begin making the peach gum dessert sweet soup.
In a casserole, add the 20g snow fungus, 20g lily, 20g lotus seed, 30g dried longan, and 60g dried red date.
Then, add the jelly peach gum to the casserole.
Pour 1 liter of water into the casserole.
Cover the pot with a lid and bring to a boil.
Once it boils, simmer on low heat for 30 minutes.
Next, add 30g of dried goji berries and 250g of rock sugar. This part only requires 5 minutes or less to cook. Cooking longer than required may produce a strong sour taste from the dried goji berries.
After the sugar has completely melted, it is ready to serve.
Serve while hot and fresh. You can also serve it cold by cooling it in the fridge first.