Snow fungus (a type of mushroom) also known as white fungus to many, contains many nutrients that are said to be equivalent to an expensive bird’s nest. It’s proven to reduce collagen losses in the skin, aids in curing dry coughs and has anti-inflammatory properties.
Because of its nutritional value, great taste and chewy texture, it is often used in Asian soups and desserts. In addition, accordingly to traditional Chinese medicine practitioners, this recipe helps to boost the immune system.
It’s definitely a dessert soup you don’t want to miss out trying, be it served hot or cold! 😋
Method: Double boiling
- 1 Snow fungus, sliced (purchase in local supermarkets / Chinese herbals shops)
- 1 Nashi pear, shredded (Chinese / conference pears works too!)
- 1 Honey date (add more to sweeten)
- Hydrate the snow fungus for at least 30 minutes or until it softens. Remove the hard parts of the snow fungus as only the soft parts are used to make the dessert. Rinse it thoroughly to get rid of any impurities.
- Cut the snow fungus into slices and set it aside.
- Remove the skin and core of the pear. Shred it.
- Add the pear and snow fungus into a bowl. Pour enough hot water into the bowl to ensure it is covering all the ingredients.
- Add water into a pot. Place the bowl in and ensure the water in the pot reaches at least 1/3 of the bowl.
- Add honey date into the bowl.
- Increase the heat to bring the water to a boil. Once water begins boiling, cover the pot. Reduce heat to the lowest and double boil soup for 4-6 hours.
Enjoy the soup warm or cold!