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Snow Fungus Dessert Soup

   

Snow Fungus Dessert Soup Recipe

Check Out: Snow Pear Soup Recipe

Snow fungus soup is a simple Chinese dessert (tong shui) to make at home. It is often cooked during Chinese New Year and auspicious occasions (I remember having it at my friend’s house on the morning of her wedding) presumably because its sweetness symbolises sweet blessings (甜甜蜜蜜). This is also a simplified form of our local Cheng Tng dessert (usually Cheng Tng comes with more ingredients such as lily bulbs, sea coconut, sweet potato and barley). Snow fungus is highly nutritious and it has health benefits such as improving blood circulation, and strengthening respiratory system. Because I cheat (as usual) by using canned ginkgo nuts (where the nuts are already shelled and boiled), the steps and cooking time for this recipe are greatly simplified; it only took me 30 minutes to prepare this dessert.

Snow Fungus Dessert Soup Recipe

                                           

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45 Responses to “Snow Fungus Dessert Soup”

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  1. Anh — July 20, 2010 @ 9:51 am

    Lovely. I like white fungus texture a lot.

    Reply

  2. Pepy @Indonesia-Eats — July 20, 2010 @ 9:51 am

    will it be different if we use fresh longan?

    Reply

    • wiffy replied: — July 24th, 2010 @ 12:45 am

      You can use fresh longan, just add them to the soup when serving. Traditional Chinese desserts always use dried longan but you can always substitute :)

      Reply

  3. mochachocolatarita — July 20, 2010 @ 9:52 am

    wow! healthy chinese dessert :D

    Reply

  4. Little Inbox — July 20, 2010 @ 10:46 am

    My version is with quail eggs, and without gingko nuts. :) Will make this soon.

    Reply

    • wiffy replied: — July 24th, 2010 @ 12:45 am

      Look forward to your version. quail eggs sound good!

      Reply

  5. Judy — July 20, 2010 @ 10:55 am

    I love this dessert very much – so ‘cheng’ (hokkien for clear). Whenever I make this, I have to give away. My family doesn’t eat this. :(

    Reply

    • wiffy replied: — July 24th, 2010 @ 12:45 am

      Oh I wish I stay next to you, so that you can give away to me hehe

      Reply

    • tk replied: — March 9th, 2013 @ 12:00 pm

      wow judy, we can cook together and enjoy teh cheng. I usually order this from hawker centre, now we can enjoy together. What do you think+

      Reply

  6. ILikePaperCutting — July 20, 2010 @ 11:05 am

    what a mouth watering dessert.

    Reply

  7. Susan — July 20, 2010 @ 11:11 am

    Gorgeous, Wiffy! Yes, more Chinese desserts, please!

    Reply

  8. Wandering Chopsticks — July 20, 2010 @ 12:13 pm

    Add some taro and it’ll be one of my favorite desserts. :)

    Reply

    • wiffy replied: — July 24th, 2010 @ 12:46 am

      That’s Vietnamese style? I’ve yet to try with taro, sounds delicious :)

      Reply

      • Wandering Chopsticks replied: — July 29th, 2010 @ 3:16 am

        More Trieu Chau/Chiu Chow style. Make little balls of the mashed taro paste.

  9. Lia Chen — July 20, 2010 @ 4:58 pm

    Love this dessert! It’s pretty hard to find dried longan here, wonder if we can use the fresh one instead? Hope you have fun on your holiday trip :)

    Reply

    • wiffy replied: — July 24th, 2010 @ 12:47 am

      Yes you can use fresh ones, add them at the end (no need to boil) :)

      Reply

  10. Angie's Recipes — July 20, 2010 @ 6:06 pm

    Love the white fungus soup … esp. when they are chilled. Perfect summer dessert.

    Reply

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