Skip to main content
logo
Food Advertising by

Pumpkin Snow Fungus Dessert


Snow Fungus, 'Suet yee' in Cantonese ...... Tremella fuciformis and other names like Silver Tree, ear fungus, white muer, are wobbly fungus commonly found on various types of trees especially in Asian countries and other warmer climates worldwide.  The name is probably derived from its white pale colour and more or less ball shape.


There are 2 types of this edible fungus, one is crunchy and the other is jelly-like, a 'poor' man's substitute of Birds Nest!  The superior quality is light yellowish.  It's tasteless, almost transparent, enjoyed for its jelly-like texture in savoury soups or desserts and also for its supposed medicinal benefits.

Snow fungus contains iron, vitamin C, calcium, phospherous and the gum like proten in it is especially nourishing to the body.  It's supposed to lower cholesterol, fight inflammation, cure dry cough, may slow the aging process, helps strengthen the respiratory system and help prevent cold.  A word of caution, take it before catching cold and NOT while having a cold.






Snow fungus, broken up into small pieces, soak in water till soft, discard the stub and any hard parts.




Sugar-cane rock sugar and a piece of Snow fungus, whole, before soaking in water



Adding in some pumpkin pieces makes this dessert more nutritious and colourful too!






A refreshing bowl of Pumpkin and Snow fungus sweet, all ready to be enjoyed ....... Mmmmmmm

Recipe for Pumpkin Snow Fungus Dessert

Ingredients
400 gm pumpkin
30 gm snow fungus
8 cups water
150 gm rock sugar or to taste
2 to 3 screwpine/pandan leaves

Preparation
Break up the snow fungus into small pieces,
soak till soft, discard the stubs and any hard parts
Remove the skin from the pumpkin,
discard the fibres
Bring to the boil 8 cups of water,
screwpine leaves and rock sugar
Once the sugar has dissolved,
add in the snow fungus, boil for about 10 mins.
Add in the pumpkin cubes
Let it boil for  another 20 mins.,
or till pumpkin is soft
Ladle into a bowl,
Serve

Note : Can beat in an egg white, if desired.
           This dessert can be served hot or chilled

Comments

  1. Mmm...a delicious healthy dessert.

    ReplyDelete
  2. That's great info Cheah. All new to me!

    ReplyDelete
  3. That's a beautiful dessert. Looks so colourful and refreshing. I suppose I can use sweet potatoes too, right?

    ReplyDelete
  4. What a conicidence! I just found a packet while packing my kitchen.... I am going to find some longan or lychee. Yum!

    ReplyDelete
  5. Your dessert looks nice. Btw, I like Pumpkin....

    ReplyDelete
  6. Hi
    Anncoo
    Yes, it is.

    Shirley
    Thanks. Try it out if you can find the ingredients.

    Mary
    aha... sweet potatoes is one of your favourites. Maybe you can try the combination.

    penny
    It'll be yummy with either longan or lychee.

    ghkoay76
    Yes, it's very refreshing, especially taking a chilled one on a hot day....

    ReplyDelete
  7. oh this looks good, great info on the snow fungus and so healthy, thanks for visiting my blog, will follow yours looks like fun

    Rebecca

    ReplyDelete
  8. Hi
    Chow and Chatter
    Thanks for dropping by. Your blog looks good too!

    ReplyDelete
  9. Oh, this is my favourite comfort dessert in winters. I used to cook snow fungus with pawpaw too. The Australian red pawpaw is very sweet and good for our health.

    ReplyDelete
  10. This is a delicious dessert. I love this. Will cook this for the kids but not sure they will eat the pumpkin anot. Healthy and I think served them chilled would be great. Thanks Cheah for sharing this wonderful dessert soup :)

    ReplyDelete
  11. Whoa... nice & cooling sweet dessert! yumm... I can take at least 3 bowls. hehe...

    ReplyDelete
  12. Hi
    Christine
    Think snow fungus and pawpaw would also be a great combination!

    Elin
    Yes, chilled will be nice, especially on a hot afternoon.

    My Little Space
    I also can have at least 2 helpings.

    ReplyDelete
  13. That looks so refreshing! Thanks for the recipe!

    ReplyDelete
  14. This is sure a healthy and refreshing dessert for all. I used to add in some dried Longan and red dates. It's strongly recommended for ladies as it is good for complexion. Am I right, Cheah?

    ReplyDelete
  15. Hi
    3 hungry tummies
    You are welcome. It's also a nutritious drink.

    Anonymous
    Yes, so it seems. You can also add in some gingko nuts as well.

    ReplyDelete
  16. I've seen this in the markets near my house but never knew what on earth to do with it - now I know I just need to grab some pumpkin to go with it! ;)

    ReplyDelete
  17. Hi
    Mae
    You can also cook this with dried longan or gingko nuts. Will taste delicious too.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Lotus Walnut Mooncakes (2021) ~ 莲蓉核桃月饼

  Mooncakes are on sale again as the Mid-autumn Mooncake festival is not too far away.   As we are going through a rather tough time because of the Covid 19 pandemic, many mooncakes can be bought online saving the hassle of going out and having to endure long queues with appropriate social distancing at popular venues selling mooncakes.   I managed to get some lotus paste and here I'm sharing with you my post of this simple Lotus Walnut Mooncakes. Lotus Walnut Mooncakes (2021)  ~   莲蓉核桃月饼 Ingredients for Filling 320 gm lotus paste (store bought) 40 to 50 gm walnuts, lightly roasted, chopped Method Mix the chopped walnuts with the lotus paste and form balls of approx. 25 gm for a 50 gm mould and 40 gm for a 75 gm mould. Ingredients for Dough 150 gm superfine flour 90 ml golden syrup 38 ml vegetable oil 2 gm alkaline water Egg glaze - 1 whole egg, beaten and strain. Method Use a handwhisk to mix the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flo

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.   Recipe for Traditional Mixed Nuts Mooncake Ingredients (Dough) 150 gm superfine flour, sifted 90 ml golden syrup 38 ml vegetable oil 2 ml alkaline water Egg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk. Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands. Knead lightly on a floured surface. Weigh out 55 gm of dough, roll into balls and set aside. Ingredients (Filling) 30 gm w

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.