Longan and Snow Fungus Sweet Soup (龙眼雪耳糖水)

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.

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Ingredients

  • 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)

Steps

  1. 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.
  2. 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.
  3. 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

http://www.noobcook.com/white-fungus-with-longan-and-ginkgo/2/

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