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Snow fungus and pear dessert soup served in a bowl, showing the soft jelly-like snow fungus and pear pieces
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Snow Fungus and Pear Dessert Soup

Prep Time15 minutes
Cook Time2 hours
Soaking Time20 minutes
Total Time2 hours 35 minutes
Servings: 4

Ingredients

  • 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)

Instructions

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.

Video

Notes

  • 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.