White Fungus, Red Dates and Longan Soup with Glutinous Rice Ball
This White Fungus, Red Dates and Longan Soup with Glutinous Rice Ball is the perfect way to introduce yourself to Chinese cuisine.
The white fungus, also known as snow fungus, is a type of edible mushroom that has a delicate, spongy texture. It is often used in soups and dessert dishes for its mild flavour and healthy properties. Red dates, on the other hand, are a type of dried fruit with a sweet taste and chewy texture. When simmered in water, they release a natural sweetness that complements the white fungus perfectly.
So if you're looking for a comforting and nourishing soup that's light on the stomach, this White Fungus, Red Dates and Longan Soup with Glutinous Rice Ball is the perfect meal for you.
Ingredients A: purple sweet potato glutinous rice ball
| 100 g | Glutinous rice flour |
| 100 g | Purple sweet potato, steamed and puree |
| 80 ml | Water |
Ingredients B: pumpkin glutinous rice ball
| 300 g | Glutinous rice flour |
| 100 g | Pumpkin, steamed and mashed |
Ingredients C: plain glutinous rice ball
| 100 g | Glutinous rice flour |
| 100 ml | Water |
Ingredient D: white fungus, red dates and longan soup
| 3 litres | Water |
| 20 g | Dry white fungus, soaked for 4 hours |
| 24 nos | Red date |
| 30 g | Dried Longan |
| 2 piece | Pandan leaf, knotted |
| 13 sachet | Pal-Sweet® Sweetener |
- Mix all glutinous rice ball ingredients separately until become smooth dough.
- Roll the dough into small balls and boil them until float. Strain the balls.
- Combine water with white fungus, red date, longan and pandan leaf. Bring to a boil.
- Turn off the heat, add in Pal-Sweet® Sweetener. Stir well.
- Add the balls in the soup and ready to serve.
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