Byait Dried Peach Gum 8 Oz, Approx. 75 Pieces, 桃胶 Tao Jiao, Edible Flavorless Peach Resin, All-Natural Ingredient for Traditional Chinese Desserts, Drinks, Soups (Package May Vary)
$14.99
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Last updated: August 10, 2025
Brand: Byait
- Authentic Edible Peach Gum Resin: Savor the delicate, natural flavorless of high-quality peach gum, carefully harvested from peach trees.
- All-Natural & Healthy: Free from additives and preservatives, it’s a natural choice for your cooking and wellness needs.
- Versatile Ingredient for Asian Cuisine: Perfect for enhancing Chinese desserts like peach gum soup, Korean gum dishes, or peach gum resin drinks. Add a nutritious, gelatinous texture to sweet soups, teas, and more.
- Nourishing and Beautifying: Known for its skin benefits, 桃胶 Tao Jiao is a key ingredient in traditional beauty tonics and wellness recipes.
- Convenient Packaging: Packaged in a jar for easy use, storage, and freshness.
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4 reviews for Byait Dried Peach Gum 8 Oz, Approx. 75 Pieces, 桃胶 Tao Jiao, Edible Flavorless Peach Resin, All-Natural Ingredient for Traditional Chinese Desserts, Drinks, Soups (Package May Vary)
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BG –
No InstructionsThis bottle didn't come with any instructions and I had to rely on reviews to figure out how to eat/use these. But maybe that's common knowledge for people used to seeing this used in recipes.
After following the directions to soak the pearls in water overnight/for 12-18 hours, the pearls puffed up and became soft. However, they never quite got clean enough for me to want to use it in a recipe. It was said that they needed to be rinsed to remove debris and dirt, which I did multiple times throughout the soaking process.
When they are still hard, it's very hard to rinse off the debris, as much of it is stuck in the pearls. After soaking, a lot of dirt came off, but there was still some left behind. I continued to rinse and soak multiple times during the ultimately 18 hour soak, but there was still debris/dirt embedded in the chunks.
BG –
very good!the key to this ingredient is patience. The reward is wonderful. You do need to soak these – I leave them overnight – and they will triple in size, so don't use a lot at once. Then there is the debris hunting, there are little specks of dirt that need to be picked out. Now it can be used! I use them in making my herbal fruit dessert, with apple, goji, hawthorne and jujubes and the result is a lovely fluffy dessert. These really have no taste to them, and just pick up the taste of what you use.
Amazon Customer –
Traditional Chinese dessert that requires patient.This is my first time trying this ingredient although I have heard about it within Chinese community. I wish it came with more thorough instructions or recipe ideas so more people will discover this special dessert. This dessert will take patient because the dried gummy will not be ready unless it is soaked for at least 8 hours. The size is double or even triple after that. And then it took me a while to remove the black specks, which are impurities like tree bark or dirt, I used a toothpick to do that. The second picture is close-up on the dirt within the gummy that has to be cleaned. After all cleaned, I cooked with red dates, goji and snow fungus with rock sugar. I cooked in slow cooker for 3 hours and the result is rewarding. The peach gum has no taste to it but the texture is like jelly/ gelatin, reminded me of "konnyaku", a Japanese jelly. Overall, the quality of this product is very good. I didn't count the number of gum in the bottle, but a small amount makes good quality which is value for money. I enjoy this new dessert very much.
Amazon Customer –
Interesting and unique ingredient for my cooking!I honestly thought that this was a candy when I first ordered it. My bad for not checking!
As it turns out, it's an important ingredient in Chinese cuisine, imparting a nice flavor and especially a lovely texture
After doing a little more research, I discovered that they need to be soaked overnight at least.
Once you do that, they become sort of gel like and very easy to work with.
I looked up a couple of dessert recipes and I was genuinely impressed with how they elevated both the texture and the subtle flavors.
Given that I originally planned for this to be some kind of gummy candy type thing, it actually turned out quite well for me and gave me a unique ingredient for my cooking.
I gather that it is really useful in soups also. So I will plan to experiment with it when I get to my soup making time of the year.(thats fall)…
I would definitely recommend trying it out and experimenting with how to use it in your cooking.