• 15 g White Fungus • 25 g Peach Gum • 50 g Dry Longan • 1400 ml Water • 200 ml Hot Water • 120 g Raw Sugar • 30 g Wolfberries • 1 tbsp Osmathus Flowers • 2 tbsp Candied Osmanthus

1. Wash and soak white fungus for 1.5 hours until soft. Cut off the hard yellow stalk and rinse. Slice into smaller pieces. Squeeze dry and set aside.
2. Soak the peach gum overnight. Rinse the impurities then drain.
3. Place Ingredietns A in Instant Pot, cover with the lid. Select Pressure Cook on High Pressure 5 mins. Natural Release pressure when done cooking.
4. When ready, open the lid add in B. Select Saute mode to bring to a boil.
5. Serve hot or cold.