White Fungus, Ginkgo Nuts
and Longan
Chinese Dessert Recipe

This sweet and fragrant White Fungus Chinese dessert soup is one of my favourite. I can eat a few bowls of it in a day as I like the soft white fungus (also called snow fungus) and sweet longan.

We eat it frequently during Chinese New Year too as drinking sweet dessert soups symbolises bringing sweetness to us in the new year.

If you prefer crunchier white fungus and ginkgo nuts, you can reduce the cooking time to 30 - 40 minutes.

If you prefer softer white fungus and gingko nuts with thicker soup, cook for 1 hour or more.

My brothers do not like to eat white fungus. As such, my mum would cut them into tiny pieces so that they drink, rather than chew, them.

White fungus is said to be as good as bird nests. However, white fungus soup is much more affordable than bird nest soup. They taste similar too.

Do try out this Chinese dessert recipe if you like sweet dessert soups.

Direction for this Recipe:

1. Soak and clean dried white fungus.

2. Prepare fresh ginkgo nuts for cooking.

3. Rinse red dates. Wash pandan leaves and tie in a knot.

4. Place washed white fungus, ginkgo nuts, red dates, pandan leaves and eight cups of water in a pot and brings to boil. Lower heat and simmer for 50 minutes.

5. Add dried longan and simmer for another 10 minutes. Add rock sugar to taste.

6. Serve the dessert soup warm or cold.

Tip:

If you prefer sweeter and more fragrant longan, boil them in a separate pan with water just covering the longan. Boil for 5 to 10 minutes until the longan are soft and add them (with the longan water) to the big pot during the last 5 minutes.

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