Che Duong Nhan (Snow Gum and Peach Gum Sweet Soup), No Added Refined Sugar

Method

1. Soak 50g tuyet yen and 50g peach gum in cold water for 12 to 15 hours, and 50g bo me for 8 hours until fully swollen.
2. Drain off the soaking water, pick out any grit, rinse and drain. Give the 100g red dates and the dried longan a quick rinse.
3. Simmer 270g kOBE Monk Fruit Blend with 3 liters of water and the lightly twisted bunch of pandan leaves until it boils and fully dissolves. Skim off anything that rises to the surface.
4. Add the red dates and longan and cook for 10 minutes.
5. Add the peach gum and bo me, stir, and cook 5 minutes more.
6. Drop in the tuyet yen last, since it dissolves easily, and adjust the sweetness. Skim the surface to keep the pot clear.
7. Add 50g goji berries and 15g chia seeds, stir, and take the pot off the heat right away.

Tips

• This soup is best kept light rather than aggressively sweet.
• Tie and lightly twist the bunch of pandan leaves before it goes into the pot so the leaves release more of their oil.
• Soak the peach gum a full 12 hours, then pick out every bit of bark caught inside, since anything left behind feels gritty.
• Add the goji berries and chia seeds right after the heat goes off, since cooking them turns the berries mushy and clouds the pot.
• Add the tuyet yen last, since going in early it dissolves into the pot.
• Skim the foam and grit off the surface to keep the pot clear.