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    Home » Dessert » Snow Fungus Dessert Soup (雪耳糖水)

    Published: Aug 14, 2020 · Last Modified: Aug 20, 2022 by Jeannette ·

    Snow Fungus Dessert Soup (雪耳糖水)

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    Try this Chinese herbal Snow Fungus Soup when you want to nourish your body with a soothing and refreshing dessert. It’s SO easy to make, it becomes a 30 minute set and forget recipe! Cook it long and slow for the softest melt-in-your-mouth experience or enjoy it straight out of the pot for a delightful crunchy spring!

    The perfect dessert served hot or cold

    There’s something special about finishing dinner off with a refreshing Cantonese tong sui. After a hearty meal like Saliva Chicken or Curry Fish Balls, sometimes the only dessert you’re craving is something lightly sweet to cool the body down.

    That’s where Snow Fungus Soup comes in to save the day. The velvet gelatinous layers just melt in your mouth as though you’re eating clouds.

    Paired with a subtle sweetness that can be adjusted to your preference, you’ve got a dish that will give any fruit platter a run for its money.

    There’s really no secret step to this super easy dump, set and forget recipe. You’ll get a crisp and pure taste every time.

    But what I do offer is a few techniques to make it the BEST version this Snow Fungus Soup can be!

    Everything you need to know

    What is it?

    Snow fungus (pronounced syut yi in Cantonese), also known as silver ear fungus and snow ear fungus, is part of the fungi kingdom. It can be found in warm and moist regions like the tropics as well as in countries including Asia, Australia, New Zealand and America.

    The fungi produce fruit bodies that grow in dead broadleaf tree branches and resemble a white semi-translucent version of woodear mushroom. They’re often harvested for Chinese medicine and cooking.

    When buying them from the herbal shops, opt for the yellow round ones if you prefer a softer dessert but go for the lighter flake-like ones for a crunchy texture regardless of how long it’s cooked for.

    What does it taste like?

    There isn’t really much flavor to it. In fact, it’s almost completely bland and takes on the taste of the ingredients it’s cooking with. In this Snow Fungus Soup recipe, it becomes sweet and mildly herbal.

    What makes it rather unique is its texture. Depending on the version you buy, one will be springy and crunchy while the other will cook down until it becomes smooth and delicate with a slight sliminess to it.

    What are the health benefits?

    As with many Cantonese tong sui recipes, they are notoriously known amongst the Chinese community as playing a major part in maintaining youthful and healthy skin complexion.

    It is also said to promote brain function and boost the immune system while assisting in digestive health. All the more reason to try some Snow Fungus Soup, I say!

    Why this recipe works

    • Using rock sugar adds a subtle and delicate sweetness to the dessert that can’t be achieved with white sugar.
    • Adding pearl barley results in a delightful springy texture as you chew.
    • Red dates and longan gives the recipe an earthy flavor and brings everything together.

    What you’ll need

    About the herbal ingredients

    You can get all the dried ingredients from Chinese supermarkets in the dried goods section or from a Chinese herbal medicine shop.

    The dried red dates can be purchased pitted or with the seed, but both will taste the same. We used the pitted ones for convenience.

    How to make this recipe

    Soak the fungus in hot water for 10 minutes, then rinse thoroughly to remove any dirt. Let it drip dry in a colander.

    At the same time, soak the lotus seeds and peal barley in hot water for 10 minutes.

    Use scissors to cut the parts around the hard dark orange center.

    Cut the pieces into smaller chunks roughly 10cm (4″) long or to the size of your preference.

    Bring the water to a boil in a pot and throw in the lotus seeds and pearl barley. Let it simmer for 2 minutes.

    Add the fungus in and simmer for 5 minutes.

    Rinse the dried red dates and longan and simmer for 5 minutes.

    Add the rock sugar in and simmer for 10 minutes.

    Add the goji berries in, simmer for 5 minutes and serve immediately as is!

    Note: If you prefer Snow Fungus Soup with a softer texture, let it cook for longer until it has reached your desired consistency.

    FAQs

    How long do you soak snow fungus?

    It should take no longer than 10 minutes to soak and expand in size, but the main goal of that is to ensure all the dirt can be easily removed. There’s no need to soak it for longer because cooking will soften it.

    How long can this be keep in the fridge for?

    This dessert will be last up to 3-4 days in the fridge. Make sure the container is completely sealed and covered to prevent unnecessary bacteria from growing.

    Can I make it in an instant pot?

    Yes, you can! Just add more water to prevent the bottom from burning and cook it for 20 minutes.

    Tips for the best results

    • Simmer it for longer. The longer it slow cooks, the more time the dessert has to soften and thicken. You’ll end up with a silky and melt-in-mouth experience!
    • Add the goji berries in last. Goji berries can develop a sour taste when left to cook for too long, so adding them in towards the end will be just enough time for them to open.
    • Use other natural sweeteners as well. Fruits and herbal ingredients like pears, apples, black dates, or gingko nuts are a great way to add more flavor and nutrition.

    Nourish your body with these tong sui recipes

    • Black Sesame Soup (芝麻糊) – A smooth and nutty Cantonese icon, you’ll enjoy all the health benefits as well as the earthy flavors.
    • Taro and Sweet Potato Balls Dessert (九份芋圓) – A fun recipe to make with the family and an even better experience when you get to reward yourself with springy dessert balls in a sweet syrup.
    • Sago Soup With Taro (西米露) – Enjoy light pops of sago with a buttery and fragrant taro sweet dessert.
    • Vietnamese Glutinous Rice Balls with Ginger Syrup (Chè Trôi Nước) – Creamy and rich, this traditional end-of-dinner treat comes with wonderfully chewy mung bean paste balls.

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    A large spoon in Snow Fungus Soup

    Snow Fungus Dessert Soup (雪耳糖水)

    Try this Chinese Snow Fungus Soup to nourish your body with a refreshing dessert. It's SO easy, it becomes a 30 minute set and forget recipe!
    5 from 12 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8
    Calories: 180kcal
    Author: Jeannette

    Ingredients

    • 3 L / 13 US cups water (plus more for soaking)
    • 100 g / 0.22 lb snow fungus (or to preference)
    • 30 g / 0.06 lb dried longan
    • 30 g / 0.06 lb lotus seeds
    • 25 g / 0.05 lb pearl barley
    • 20 g / 0.04 lb goji berries
    • 12 red dates (pitted)
    • 200 g / 0.44 lb rock sugar (or to taste)

    Instructions

    • Soak the fungus in hot water for 10 minutes, then rinse thoroughly to remove any dirt. Let it drip dry in a colander.
    • At the same time, soak the lotus seeds and pearl barley in hot water for 10 minutes.
    • Use scissors to cut the parts around the hard dark orange center.
    • Cut the pieces into smaller chunks roughly 10cm (4") long or to the size of your preference.
    • Bring the water to a boil in a pot and throw in the lotus seeds and pearl barley. Let it simmer for 2 minutes.
    • Add the fungus in and simmer for 5 minutes.
    • Rinse the dried red dates and longan and simmer for 5 minutes.
    • Add the rock sugar in and simmer for 10 minutes.
    • Add the goji berries in, simmer for 5 minutes and serve immediately as is!
      Note: If you prefer Snow Fungus Soup with a softer texture, let it cook for longer until it has reached your desired consistency.

    Video

    Notes

    • Simmer it for longer. The longer it slow cooks, the more time the dessert has to soften and thicken. You'll end up with a silky and melt-in-mouth experience!
    • Add the goji berries in last. Goji berries can develop a sour taste when left to cook for too long, so adding them in towards the end will be just enough time for them to open.
    • Use other natural sweeteners as well. Fruits and herbal ingredients like pears, apples, black dates, or gingko nuts are a great way to add more flavor and nutrition.
    • You can get all the dried ingredients from Chinese supermarkets in the dried goods section or from a Chinese herbal medicine shop.
    • The dried red dates can be purchased pitted or with the seed, but both will taste the same. We used the pitted ones for convenience.

    Nutrition

    Calories: 180kcal | Carbohydrates: 47g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 139mg | Fiber: 1g | Sugar: 7g | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    « Saliva Chicken (Sichuan Chicken in Chili Oil 口水鸡)
    Sago Soup With Taro (西米露) »

    Reader Interactions

    Comments

    1. Jamie says

      August 14, 2020 at 7:23 am

      5 stars
      This is one of my favorite soups to make when I’m craving something sweet and light! The flavors and texture are amazing and it always gone before I know it. Delicious!

      Reply
      • Jeannette says

        August 14, 2020 at 7:28 am

        Haha, it’s always gone before I know it too! That’s why I like to make bigger batches ;D

        Reply
    2. Justine says

      August 14, 2020 at 7:26 am

      Had this at a restaurant and it was amazing, must try at home now….looks easy enough with your directions!

      Reply
      • Jeannette says

        August 14, 2020 at 7:27 am

        I hope you enjoy it, Justine!

        Reply
    3. Angela says

      August 14, 2020 at 7:56 am

      5 stars
      This looks so delicious and love that it’s ready quickly! Can’t wait to try it out!

      Reply
      • Jeannette says

        August 15, 2020 at 3:18 pm

        I hope you enjoy it when you try it 😀

        Reply
    4. Erica says

      August 14, 2020 at 8:16 am

      I have never heard of snow fungus soup. They Look so beautiful!

      Reply
      • Jeannette says

        August 15, 2020 at 3:18 pm

        Thanks, Erica! It’s a wonderful dessert soup 😀

        Reply
    5. Andrea Metlika says

      August 14, 2020 at 9:14 am

      5 stars
      Easy and healthy for dessert. Sounds perfect for my family.

      Reply
      • Jeannette says

        August 15, 2020 at 3:19 pm

        Thanks, Andrea!

        Reply
    6. Marge says

      March 21, 2021 at 9:48 am

      10 minutes for lotus seeds and pearl barley seems a little too quick.

      Do you have any instructions for lotus seeds?

      Reply
      • Jeannette says

        March 22, 2021 at 5:46 pm

        Hi, Marge. The 10 minutes is just for soaking and it will be cooked again in the heat, but if you find that it’s too hard for your liking then you can always soak or cook it for longer. Hope that helps!

        Reply
    7. Mentari says

      February 20, 2022 at 2:51 am

      5 stars
      Hi Jeannette! I have snow fungus in my cupboard but it has turned darker in color.. do you think its still edible? Thank you so mcuh

      Reply
      • Jeannette says

        February 21, 2022 at 7:57 pm

        Hi, Mentari! I find that the snow fungus might go a bit orange after some time. Just let it soak in cool water until it has rehydrated and cut off any of the darker parts.

        Reply
    8. Anna says

      October 15, 2022 at 1:51 pm

      5 stars
      I made this for my family yesterday. It was easy to make based on the instructions. It turned out well. I might have added too much snow fungus but it still tasted good. The extra is in the fridge and it is perfect for the hot weather. Thank you for your recipe.

      Reply
      • Jeannette says

        January 06, 2023 at 11:09 pm

        Hi, Anna! I’m glad it turned out well for you. It certainly is refreshing to eat on a hot day! You’re most welcome and thank you for trying our family recipe 😀

        Reply
    9. Shruti says

      November 20, 2022 at 1:12 am

      5 stars
      Simple as well as a nutritious dessert. Sounds scrumptious. I would like to ask do you have to soak the lotus seeds and pearl barley in hot water for 10 minutes if I have an instant pot? Secondly, I have an option called slow cook on my instant pot, could I use that option to simmer the herbs?

      Reply
      • Jeannette says

        January 05, 2023 at 11:31 am

        Hi, Shruti! I would suggest to cook the lotus seeds and pearl barley in water for about 3-4 minutes on high pressure to soften them first, otherwise soaking will also do the trick. You can definitely simmer the herbs if the slow cook option gets hot enough to bring it to a simmer but keep in mind that you don’t want to the simmer the goji berries for too long as they will get bitter. Hope that helps!

        Reply
    5 from 12 votes (6 ratings without comment)

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    A pot of Snow Fungus Soup with a ladle in it
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    Snow Fungus Soup in bowls with spoons in them next to a dish of goji berries, red dates and pearl barley alongside dried snow fungus
    Two bowls of Snow Fungus Soup and spoons in them
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    A large spoon in Snow Fungus Soup above two bowls of Snow Fungus Soup with spoons in them

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