1STEP 1 | Prep fungus: Soak black fungus, trim off hard stems, and tear into pieces by hand; soak snow fungus and cut off hard base.
Black and White Fungus Sweet Soup
Nourishing, sweet, and cooling Cantonese dessert soup with double fungus texture.
Black and White Fungus Sweet Soup is a classic Cantonese nourishing dessert. Featuring white-back black fungus, snow fungus, pitted large red dates, and rock sugar, this sweet soup is cooked in stages. Durable black fungus is simmered for 20-30 minutes, followed by red dates for 10 minutes to release sweetness, and snow fungus for the final 10 minutes. Lightly sweet with crunchy black fungus and gelatinous snow fungus, it is refreshing and deeply moisturising.
Time1h 10min
SuitableHome-cooking fans
MethodBoil
OccasionHome dinner
SeasonAll seasons
The Ahistoric Grandpa Cooking Show (Sr.2)
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | De-seed red dates: Cut open large red dates and squeeze out the pits.
3STEP 3 | Dissolve rock sugar: Add water to claypot, heat up, add rock sugar, and cook until completely melted.
4STEP 4 | Simmer black fungus: Add black fungus first and simmer over medium-low heat for 20-30 minutes until tender.
5STEP 5 | Add red dates: Add pitted red dates and simmer for about 10 minutes to infuse sweetness.
6STEP 6 | Add snow fungus: Add snow fungus, cover pot, cook over medium heat for 10 minutes, then turn off heat, let sit for a few minutes, and serve.
Tips and Pitfalls
Tear Black Fungus by Hand
Tearing black fungus by hand creates uneven edges that absorb sweet soup better than knife cuts.
De-seed Red Dates
Removing red date seeds prevents internal heat in Chinese medicine terms and releases sweetness faster.
Sequential Staggered Boiling
Boil durable black fungus first, then red dates, and snow fungus last for optimal textures.
Resting Pot for Collagen Thickening
Covering and resting for a few minutes off heat lets snow fungus release gelatin, thickening the soup naturally.
Overview
Black and White Fungus Sweet Soup is a classic Cantonese nourishing dessert. Featuring white-back black fungus, snow fungus, pitted large red dates, and rock sugar, this sweet soup is cooked in stages. Durable black fungus is simmered for 20-30 minutes, followed by red dates for 10 minutes to release sweetness, and snow fungus for the final 10 minutes. Lightly sweet with crunchy black fungus and gelatinous snow fungus, it is refreshing and deeply moisturising.
