Fruity Snow Fungus Soup (Mango, Kiwi)
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Fruity Snow Fungus Soup Recipe
You can substitute the fruits in this recipe with other fruits which are colourful & sweet, such as strawberry and honeydew.
- 20 grams snow fungus (aka white jelly fungus, silver ear, white wood ear, 雪儿,银耳)
- 2 litres water top up more if needed
- 5 pandan leaves tied into a knot
- 15 dried longan (龙眼干)
- 10 red dates (红枣) use pitted (seedless) if eating them
- 15 ginkgo nuts (白果) use either canned or vacuum-packed type; see cooking note
- 40g rock sugar (冰糖) to taste
- 1 large ripe mango cubed
- 2 green kiwi cubed
- Prepare the fungus. Soak snow fungus in a bowl of hot water until it is puffed up and turn a whiter shade, then carefully drain soaking water. Using a pair of kitchen scissors, trim and discard the dark hardened part on the centre underside of the fungus. Cut the fungus to smaller bite-sized pieces and set aside.
- Make the dessert. In a soup pot, add prepared fungus and the rest of the ingredients except rock sugar. Bring to a boil and then simmer (with a small ventilation opening at the lid) until the fungus is softened to liking, about 60 minutes.
- During the last 5 minutes of simmering, top up water and add rock sugar. Stir through until the sugar is fully dissolved. Add more rock sugar to taste only if needed. Discard pandan leaves.
- To serve, dish out the dessert into serving bowls and top with the cubed fruits. Serve at room temperature or chilled.
If you are chilling leftover snow fungus soup overnight, I recommend adding the fruits only when the dessert is served, so that the fruits won’t become soggy from over soaking.