Snow Fungus Soup
Snow Fungus Soup Recipe
Look out for good quality white fungus recognizable by its whole fungus shape – better ones are cleaner and more fragrant.
- 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
- 50g rock sugar (冰糖) to taste
- 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. Serve warm or chilled.
- I use vacuum-packed boiled gingko nuts as a fast short-cut. Try to get those with the center black dirt already removed. Otherwise, you have to insert a toothpick to flick out the dirt which is bitter tasting.
- If you wish to use raw gingko nuts, gently crack open the shells with a mortar and pestle, insert a toothpick to flick out the dirt in the centre of the nut before adding to the pot.
- You can substitute gingko nuts with lotus nuts (莲子), or use a combination of both.
- Instead of dried longans, you can substitute with fresh or canned longans. Add them to the dessert after it is made.