Chinese Yam and Snow Fungus Sweet Soup
A soothing Cantonese dessert soup featuring tender Chinese yam, silky snow fungus, and sweet red dates simmered until velvety. This traditional tangshui is naturally warming and perfect for any season.
Story
This classic Chinese sweet soup, known as tangshui, has been a beloved comfort dessert for generations. The snow fungus becomes gelatinous and delicate as it cooks, while the Chinese yam adds a silky texture. Feel free to adjust the sweetness to your preference.
Ingredients
dried snow fungus
15 grams
Chinese yam
150 grams
red dates
8 pieces
longan flesh
10 pieces
rock sugar
40 grams
water
1.5 liters
Instructions
1
Prepare the snow fungus
Soak dried snow fungus in warm water for about 10 minutes until it softens and expands. Trim away the hard base and cut into bite-sized pieces.
2
Prep the remaining ingredients
Peel the Chinese yam and cut into small chunks. Pit the red dates. If using fresh longan, remove the shells and pits.
3
Simmer the soup
Add snow fungus and Chinese yam to a clay pot or heavy-bottomed saucepan with water. Bring to a gentle boil, then reduce heat and simmer covered for 30 minutes.
4
Add dates and longan
Add red dates and longan flesh to the pot. Continue simmering for another 15 minutes until all ingredients are tender and flavors meld together.
5
Sweeten and serve
Stir in rock sugar until completely dissolved. Taste and adjust sweetness if needed. Serve warm or chilled, depending on your preference.
