Snow Fungus Barley Dessert Soup
Prep Time: 30 minutes | Cook Time: 2 to 2.5 hours | Total Time: 2.5 to 3 hours | Servings: 6
This snow fungus barley soup is one of my favourite dessert soups, because it uses two ingredients I love, snow fungus and pearl barley. It does take 2 to 2.5 hours on the stove, but almost all of that is gentle simmering, so there’s very little hands-on work. The prep is simple too. You only need to soak the snow fungus and rinse the barley, and the pot does the rest.
The soup is lightly sweet and fragrant, with a soft, slightly chewy bite coming from the pearl barley. The snow fungus gives it a silky, delicate texture, the pandan leaves add a subtle fragrance, and the red dates bring a gentle natural sweetness. It’s comforting served warm and very refreshing when chilled.
Watch How to Make It
What Is Snow Fungus Barley Dessert Soup?
Snow fungus barley dessert soup is a Chinese tong sui, a sweet soup usually enjoyed as a dessert or a light snack. Snow fungus, also called white fungus or silver ear, is an edible fungus that’s sold dried. It has very little flavour of its own, so it takes on the sweetness of the soup and adds a soft, silky texture. Like most snow fungus soup recipes, it’s simple to make at home with just a few ingredients.
In Chinese food tradition, snow fungus is enjoyed as a soothing, nourishing dessert, and it’s often said to be good for the skin. This reflects traditional beliefs about snow fungus, not medical advice. If you have any health concerns, it’s best to check with your doctor.
Ingredients
Makes 6 servings
- 10 grams snow fungus (10克雪耳)
- 60 grams (1/3 cup) pearl barley (60克（1/3杯）洋薏米)
- 80-120 grams rock sugar, to taste (80-120克冰糖，按口味调整)
- 2-3 pandan leaves (2-3片香兰叶)
- 3-4 red dates, seeds removed (3-4颗红枣，去籽)
- 2500 ml water (2500毫升水)
Method
1. Prepare the Snow Fungus
- First, give the snow fungus a good rinse, then soak it in water for about 20 minutes until it turns soft, plump and doubles in size.
- Squeeze out the excess water, then cut off and discard the hard base, as it won’t soften during cooking.
- Cut the snow fungus into smaller pieces and set aside.
2. Prepare the Barley, Pandan and Red Dates
- Rinse the pearl barley well and drain.
- Rinse the pandan leaves, then twist them to release their aroma.
- Rinse the red dates, remove the seeds and set them aside for later.
3. Simmer
- Place the barley, snow fungus and pandan leaves in a pot, pour in the water and bring to a boil.
- Then reduce to low heat and simmer for 2 to 2.5 hours, until the barley is soft and slightly chewy.
4. Sweeten
- Once the barley is cooked, add the rock sugar and red dates, and simmer for another 10 minutes until the sugar dissolves.
- Taste, and add a little more rock sugar if you prefer it sweeter.
5. Serve
- Finally, remove the pandan leaves. Serve warm, or chill it in the fridge if you prefer it cold.
Snow Fungus Barley Dessert Soup
Ingredients
- 10 grams snow fungus (10克雪耳)
- 60 grams pearl barley, about 1/3 cup (60克（1/3杯）洋薏米)
- 80-120 grams rock sugar, to taste (80-120克冰糖，按口味调整)
- 2-3 pandan leaves (2-3片香兰叶)
- 3-4 red dates, seeds removed (3-4颗红枣，去籽)
- 2500 ml water (2500毫升水)
Instructions
1. Prepare the Snow Fungus
- First, give the snow fungus a good rinse, then soak it in water for about 20 minutes until it turns soft, plump and doubles in size.
- Squeeze out the excess water, then cut off and discard the hard base, as it won’t soften during cooking.
- Cut the snow fungus into smaller pieces and set aside.
2. Prepare the Barley, Pandan and Red Dates
- Rinse the pearl barley well and drain.
- Rinse the pandan leaves, then twist them to release their aroma.
- Rinse the red dates, remove the seeds and set them aside for later.
3. Simmer
- Place the barley, snow fungus and pandan leaves in a pot, pour in the water and bring to a boil.
- Then reduce to low heat and simmer for 2 to 2.5 hours, until the barley is soft and slightly chewy.
4. Sweeten
- Once the barley is cooked, add the rock sugar and red dates, and simmer for another 10 minutes until the sugar dissolves.
- Taste, and add a little more rock sugar if you prefer it sweeter.
5. Serve
- Finally, remove the pandan leaves. Serve warm, or chill it in the fridge if you prefer it cold.
Video
Notes
- Choose the soft type of snow fungus. Its petals are thinner, more delicate and more translucent than the hard type. If you’re not sure, ask at a Chinese herbal shop.
- Remove any black spots. If there are black spots on the snow fungus, remove them.
- Discard the hard base. It won’t soften, even after hours of simmering.
- Twist the pandan leaves. This releases their aroma. If you can’t find pandan, you can leave it out.
- Add the red dates at the end. This keeps their flavour subtle, and they stay sweet enough to eat.
- For a jelly-like texture, simmer longer. After 2 hours the snow fungus can still be slightly crunchy. Keep simmering until it reaches the texture you like, and top up with hot water if the soup gets too thick.
Tips for the Best Snow Fungus Barley Soup
Choose the soft type of snow fungus. Have a look at the petals. The soft type has thinner, more delicate and more translucent petals than the hard type. If you’re not sure, ask at a Chinese herbal shop and they’ll be able to tell you which is which.
Remove any black spots. If there are black spots on the snow fungus, remove them.
Don’t skip trimming the base. The hard base of the snow fungus stays hard even after hours of simmering, so cut it off and discard it.
Use pandan leaves if you can. They add a subtle fragrance and really make a difference to the flavour. Still, if you can’t find them and just want to enjoy the soup, you can leave them out.
Add the red dates towards the end. This way their flavour doesn’t become too strong, and they still keep some sweetness, so they’re nice to eat too.
Simmer longer for a jelly-like texture. After about 2 hours, the snow fungus can still be slightly crunchy. If you prefer it soft and jelly-like, keep simmering until it reaches the texture you like, and top up with a little hot water if the soup becomes too thick.
What to Serve with Snow Fungus Barley Dessert Soup
I like to serve this after a home-cooked Chinese meal, especially after richer dishes like braised meats, because it’s light and not overly sweet. On a hot afternoon, a chilled bowl on its own makes a refreshing snack.
Frequently Asked Questions
What type of snow fungus should I use?
Use the soft type of snow fungus. Its petals are thinner, more delicate and more translucent, and it turns soft after cooking. The hard type has thicker petals and stays crunchy.
Why is my snow fungus still crunchy?
It needs more time. After 2 hours the snow fungus can still be slightly crunchy, especially the hard type. Simmer it longer until it turns soft and jelly-like, and add a little hot water if the soup reduces too much.
Can I use less rock sugar?
Yes. Start with 80 grams, taste, and add more only if you need it. The red dates also add some natural sweetness.
Can I eat snow fungus barley soup cold?
Yes. It’s lovely warm or cold. To serve it cold, let it cool completely, then chill it in the fridge for a few hours.
How long does snow fungus soup keep in the fridge?
Store it in an airtight container in the fridge for up to 3 days. The snow fungus and barley will absorb some liquid, so add a splash of hot water when reheating if it has thickened.
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