Sweet Potato And White Fungus Soup 番薯糖水

Sweet Potato And White Fungus Soup 番薯糖水

Recipe source :  Nourishing Sweet Indulgence cookbook

Snow fungus or commonly called the white fungus contains lots of collagen. Its medicinal benefits are believed to be able to heal dry coughs and clear heat from lungs. In addition to improving skin complexion,  I was advised that its collagen content is very beneficial to knee caps and it helps to lubricate the cartilages around the knee caps of the ageing citizens. 

Old ginger is reputed to rid cold and "wind". Do not remove the skin from old ginger and do not undermine this little piece of old ginger. Because it really makes a difference to enhance the flavour of  this sweet soup.

Now, sweet potatoes, as we all know are good for our bowel movements. 

Combined together, they make an excellent sweet dessert which warms the heart and soul! 

Enjoy!

Ingredients

200g yellow sweet potatoes
200g orange sweet potatoes
50g old ginger
20g dried snow fungus, soaked until soft and tear into smaller pieces
2 litres water
200g cane rock sugar

 Orange sweet potatoes

 Yellow sweet potatoes

 Soaked snow fungus

Old ginger cut into halves and smacked with the back of a cleaver

Method

1.  Peel sweet potatoes and cut into small bite-sized pieces
2.  Cut the old ginger into halves and use the back of cleaver to smack it.
3.  Place old ginger, sweet potatoes and snow fungus into a medium-sized pot. Add in 2 litres of water and bring to a boil.
4.  Lower to medium heat and continue to simmer for about  30 minutes. Add in cane rock sugar and continue to cook for another 10 minutes.

I am also linking this to Cook-Your-Book #12

 

Organised by Joyce of  Kitchen Flavours

Pandan Flavoured Snow Fungus & Gingko Nut Dessert

Pandan Flavoured Snow Fungus & Gingko Nut Dessert

Recipe source :  Doris Choo


A simple and sweet  dessert which we love to enjoy every now and then. We like to add hard-boiled quail eggs to this "tong-sui" or sweet soup. This dessert requires just a few basic ingredients yet a very tasty soup is brewed.  

I do not normally add pandan leaves to boil this sweet soup. But today, since I have some pandan leaves left  in my fridge, I added a few blades of these fragrant leaves to enhance the flavour. 

Well, I have no complaints. The flavour is definitely better with the added pandan leaves.
 

Ingredients

50g snow fungus, soak until soft and cut into bite-sized pieces
100g gingko nuts, remove shells and membranes
10 quail eggs, hard-boiled and remove the shells
3 blades pandan leaves, knotted together
120g cane rock sugar
1.5 litres water

Instructions

1.  Bring 1.5 litres of water to the boil.
2.  Add in the pandan leaves, softened snow fungus and gingko nuts and boil for 30 minutes.
3.  Remove and discard the pandan leaves.
4.  Add in cane rock sugar and hard-boiled quail eggs.
5.  Boil for a further 10 to 15 minutes or until the cane rock sugar dissolves.

 
I am linking this post to Joceline Lyn of Butter. Flour & Me

This event is linked to Little Thumbs Up organised by Zoe of Bake For Happy Kids

and Doreen of My Little Favourite DIY

The ingredient for September is "pandan"

Sweet Rainbow 彩虹甜品

Sweet Rainbow 彩虹甜品

Recipe source : Adapted from The Hong Kong Cookbook


It is quite common to have hard-boiled quail eggs added to Chinese desserts. When I came across this recipe, I  wanted to try it out immediately. I love to eat snow fungus. And I love to eat eggs, in whichever way it is cooked, be it chicken eggs, salted duck eggs, poached eggs, steamed eggs, or quail eggs,  I like them all.  

For this dessert of "sweet rainbow",  I followed the basic concept of the original recipe in making syrup with sugar, water and snow fungus. The original recipe used canned peaches, green cherries and red watermelon balls. I swapped the canned fruits with my favourite fresh fruits which co-incidentally,  are colourful enough to form the rainbow.

 

Ingredients

4 quail eggs, hard-boiled and shelled
10g snow fungus, soak in water until soften
1 kiwi fruit
4 strawberries
1 orange, remove the membrane and cut into bite-sized pieces
60g sugar
450 ml water

Instructions

1.  Boil water, sugar and snow fungus together for 15 to 20 minutes.  
2.  Remove the snow fungus and chill the syrup in the refrigerator. 
3.  To serve, divide the ingredients into 2 equal portions and place into dessert bowls.
4.  Pour chilled syrup into the fruits, quail eggs and snow fungus.
5. Add ice ( optional )

I am linking this post to Baby Sumo of Eat Your Heart Out

This event is linked to Little Thumbs Up 

 

The event is organised by Zoe from Bake For Happy Kids  and Doreen from My Little Favourite DIY

The ingredient for the month of August is egg

Snow Fungus & Guilinggao 雪耳龟苓膏

Snow Fungus & Guilinggao 雪耳龟苓膏

 

Ingredients

30g snow fungus, soaked until soft and cut into small pieces
250g rock sugar
1.3 litres water
2 bowls of Chinese herbal jelly or guilinggao

You can read up my post on making Chinese herbal jelly or guilinggao

The snow fungus before soaking

Instructions

1.  Wash and clean the soaked fungus once it has been soaked till soft. Cut them into small pieces.
2.  Boil the snow fungus in 1.3 litres of water
3.  Lower to low flame once it has reached boiling point and let simmer for about half an hour.
4.  Add in the rock sugar and boil for a further 15 minutes.
5.  Switch off the flame.

Serving suggestion

1.  This dessert can be served warm or cold. 
2.  Cut the Chinese herbal jelly into small cubes. 
3.  It is preferable to add in the herbal jelly only when you want to consume the dessert, because the black jelly tends to blacken the snowy white fungus if left together for a while.

Serve it warm

It's just as good or maybe better served chilled

Double-Boiled Snow Fungus Dessert 雪耳炖冰糖

Double-Boiled Snow Fungus Dessert 雪耳炖冰糖

 A sweet dessert

Recipe Source : Replicating what I had eaten in a shopping mall in Zhuhai, China

I had this sweet dessert in Zhuhai, China a couple of weeks back. The ingredients used are simple and easily available in grocery stores or supermarkets. Brewed together with cane sugar or rock sugar, the end result is sweet and very satisfying. I am back home now and I have a strong craving to have this dessert and I decided to prepare it.

Ingredients

10g snow fungus ( soaked until soft, remove the stem and cut them into smaller pieces )
90g cane rock sugar ( adjust the amount of sugar to suit individual taste )
6 red dates, remove the seeds
100g fresh lotus seeds
18 gingko nuts ( remove the shell and soft skin or you can use fresh gingko nuts available at the wet markets )
600 ml water

Top left : fresh lotus seeds, Top right : gingko nuts

Bottom left : snow fungus. Middle : cane rock sugar. Right : red dates

 

Instructions

 

1.  Divide the above ingredients into 3 equal portions.
2.  Place each portion into an individual ceramic container. You will need 3 small ceramic containers. Alternatively, you can put everything into a large ceramic container used for double- boiling. You can read up on my previous post on the ceramic pot used and how to go about double-boiling.
3. Cover the 3 ceramic containers and place them into a larger aluminium or stainless steel pot. Fill up the larger pot with water to half the water level of the ceramic containers. 
4.  Switch on the flame and double-boil the contents for one hour. 
5.  Check on the water level in the larger pot to avoid drying up during the boiling process. Add hot boiling water if the water dries up. 

Very satisfying dessert after a meal