It’s a very Cantonese thing to cook soups – both savory and sweet. This was my first attempt at making a sweet soup since I have some snow fungus which I previously used for chicken soup. I was just wondering how should I use it up and it occurred to me that I could make this dessert. This dessert soup can be eaten both warm and cold. Personally, I prefer it cold as it’s more refreshing especially given the hot weather recently. I estimated the amount of ingredients so I did not exactly follow the portions as listed. I also used my multi-use tea pot’s sweet soup setting.
- 40 gm snow fungus
- 2 litres of water
- 5 pandan leaves (optional)
- 50 gm dried longan
- 20 red dates
- 100 gm gingko / lotus nuts (optional)
- 120 gm rock sugar (can be reduced)
- Soak snow fungus until puffed up and soften. Trim and discard the dark yellow hard part of the center of the fungus. Cut to small pieces and put into pot.
- Add all ingredients except gingko nuts into pot and bring to boil for 20 mins. Add the gingko nuts and continue to simmer for 1 hr or more depending on how soft you want the ingredients.
- Add rock sugar to taste and stir to make sure sugar is fully dissolved. Remove the panda leaves and serve warm or chilled.
Recipe adapted from