Sunday, November 16, 2008

White Fungus Dessert


White fungus or snow fungus is a kind of jelly fungus (kind of mushroom). Like its name, it is white in color. Normally we can get dried white fungus from traditional Chinese medicine shop, rather than fresh white fungus.

Of course, you'll need to soak the fungus. When it turned soft, I'll trim off its root portion and divide the big chunk of them into florets. If I want to get the fungus cooked into soft jelly-like texture which is similar to gelatin, I'll let the desert boiling in slow cooker. Put the slow cooker under high heat for 2 hours and followed by low heat for the last 1 hour. Or, when I want to taste its crunchiness, I'll leave it simmers in a pot for about one and a half hour.

Referring to a Chinese nutrition book, white fungus's medical properties includes soothing our lungs. Besides, it contains protein that will promote detoxification of our liver. Also, it contains high fiber which boosts in peristalsis to prevent constipation. Its gelatin plays an important role in reducing cholesterol absorption.

To cook the white fungus dessert, the ingredients I prepared includes white fungus, dried longan, red dates, rock sugar, hard boiled quail eggs and water. First, bring water to boil in a pot. Add in the soaked and cleaned white fungus florets and leave it simmer under low heat for half and hour. Then, add in washed longan and red dates, continue to boil under low heat for one hour. Add in the shelled quail eggs and rock sugar 15 minutes before the dessert is ready.

16 comments:

worldwindows said...

One of the best tong sui round. Love the clear soup.

New Kid on the Blog said...

this is very good for those who have caugh for a long time, or dry cough.

emotionalistic said...

I just had this as dessert just now. Yummy :). Thanks for the recipe ;).

tigerfish said...

First time I see quail eggs in white fungus dessert ;)

Little Inbox said...

Worldwindows, hmm...means that you like this tong shui.

New kid, i never know that until I read on a Chinese medicine book. When I was small, my mom cooked this tong shui once a while, so thinking of wanna make one for hubby lor, he likes it. :)

emotionalistic, ok no problem. Glad to know that you like it!

Tigerfish, this is not new ler...Here in Malaysia, quail egg is very commonly used in this dessert.

mimid3vils said...

have my favorite quail eggs~~~

Little Inbox said...

mimid3vils, bear in mind that quail egg is high in cholesterol ha.

Dora said...

Looks interesting! Have not tried this dessert with the eggs before!

Little Inbox said...

Dora, egg goes well with this tong shui, really.

Shell (貝殼) said...

The essence of white fungus is just as good as bird nest but the price is much cheaper than the bird nest~~

Little Inbox said...

Hi Shell, yes, true. It's poor man's bird nest. :)

Rosa said...

my chinese parents say that dried white fungus these days is often likely to be dyed white by unscrupulous producers, or otherwise contaminated with toxins. is there any truth to this rumor? anybody have any tips for who might be a safer supplier? i see these in the asian markets all the time, but have been scared off buying them ... i would love to try making this dessert though!

Hungry said...

I love this tong sui, and definitely the quail eggs.

HungryC said...

I love this tong sui, and definitely the quail eggs

Little Inbox said...

Rosa, I used to buy the white fungus from reliable traditional Chinese medicine shop. But, I have no idea how to select for a better quality fungus.

HungryC, thanks for dropping by and I'm happy to hear that you like this tong sui. :)

My Little Space said...

Hmmm..mm... I am so craving for this right now. Haven't taken this for a long long time. Yours look truely mouthwatering.
Hope you're enjoying your day.
Kristy

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