Snow Fungus and Pear Dessert Soup

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Prep Time: 25 minutes | Cook Time: 2 hours 10 minutes | Total Time: 2 hours 35 minutes | Servings: 4

This snow fungus and pear dessert soup is a simple Chinese dessert I came across at Eu Yan Sang — a herbal shop known for Chinese herbs and health products. Snow fungus is the key ingredient here — after long simmering, it turns soft and slightly gelatinous, which is what gives the soup its distinctive texture. I also added pandan leaves to bring a subtle fragrant sweetness to the broth. The soup is clear, lightly sweet and slightly gelatinous with a subtle fragrance from the pandan. After cooking, the snow fungus becomes tender and slightly gelatinous and the pear becomes tender. It’s a gentle, soothing dessert, not overly sweet.

If you like snow fungus desserts, I’ve also shared a Snow Fungus and Apple Dessert Soup that you might enjoy.

Watch How to Make It

Equipment

Medium-sized pot

Ingredients 材料

Serves 4

20 grams snow fungus (雪耳), rinsed clean
2 pears (梨)
2 pandan leaves (香兰叶)
1500 ml water (水)
20 grams rock sugar (冰糖)
3 red dates (红枣), seeds removed
1 tablespoon goji berry (枸杞)

How to Make Snow Fungus and Pear Dessert Soup

Step 1 — Prepare the Snow Fungus

Rinse the snow fungus with water to remove any impurities.
Soak it for 15–20 minutes or until it doubles in size and softens.
Once softened, squeeze out the excess water and cut into smaller pieces.
Trim off and discard the hard base of the fungus — this part doesn’t soften even after long cooking.

Step 2 — Prepare the Pears

Peel the pears, remove the core, and cut them into small bite-sized cubes. Set aside.

Step 3 — Assemble and Bring to a Boil

Place the snow fungus pieces into a pot.
Add the pear cubes and pandan leaves — twist the pandan leaves slightly to release their aroma.
Pour in the water and bring everything to a boil.

Step 4 — Simmer

Once it reaches a boil, reduce to low heat and simmer gently for 45 minutes to 2 hours, depending on your preferred texture.
For a soft, jelly-like snow fungus, simmer for the full 2 hours or more.

Tip: The longer you simmer, the softer and more gelatinous the snow fungus becomes. If you prefer a bit of crunch, 45 minutes to 1 hour is enough.

Step 5 — Add Sweeteners and Final Ingredients

When the snow fungus reaches your preferred texture, add the rock sugar, goji berries, and pitted red dates.
Simmer for another 5–10 minutes, or until the sugar dissolves completely.

Step 6 — Serve

Remove the pandan leaves. The dessert soup is ready to serve.
You can enjoy it warm or chilled.

Close-up of snow fungus pear dessert soup with goji berries and red dates in a clear broth

Tips for the Best Snow Fungus and Pear Dessert Soup

Know your snow fungus type. There are two types — one turns jelly-like after cooking, while the other stays slightly crunchy. The jelly-like type looks more translucent. Both work for this recipe, so choose based on which texture you prefer.

Buy good-quality snow fungus. Low-grade snow fungus can develop a slight sour taste after long cooking. You may need to try a few brands before finding one you like.

Clean it thoroughly. Always remove any black impurities and the hard base before cooking. The hard base stays hard even after hours of simmering, so discard it.

A bowl of Chinese snow fungus with pear dessert soup, a nourishing and naturally sweet tong sui

Frequently Asked Questions

What snow fungus should I use?

You should use the snow fungus that becomes soft after cooking. This type of snow fungus tend to have larger petals, more translucent and slightly thinner.

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Snow fungus dried before soaking — white snow fungus used in Chinese dessert soup

Snow fungus after soaking, expanded and softened, ready to cut for dessert soup

What type of pear should I use for this recipe?

Any sweet, firm pear works. China fragrant pear (香梨) is commonly used in Chinese dessert soups. Korean pear or regular pear also works fine.

Can I serve snow fungus and pear dessert soup chilled?

Yes. It tastes good both warm and chilled. Let it cool completely first, then refrigerate for at least 2 hours before serving.

How do I know when the snow fungus is ready?

I usually cook at least for 45 minutes. The texture of the snow fungus will still be crunchy but you’ll will be able to chew it. If you cook the snow fungus longer for at least 2 hours, the petals should become slightly gelatinous and tender.

Can I make snow fungus and pear dessert soup ahead of time?

Yes. It keeps well in the fridge and the flavours develop further overnight, making it great to prepare the day before.

How long can I store this dessert soup?

Store in an airtight container in the fridge for up to 3 days.

Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.

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