Snow Fungus Dessert Soup (雪耳糖水)

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

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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