Chinese•healthy
Cheng Teng - Longan and Snow Fungus Sweet Soup
An easy recipe to prepare Chinese longan and snow fungus sweet soup (Cheng Teng), with jujube/red dates and lotus seeds. Vegan, gluten-free, and sugar-free.
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 dried snow fungus, soaked overnight until soft and puffed up
- 80-100 gram dried longan, soaked overnight
- 8-12 dried jujube fruits/red dates, soaked overnight
- 25 gram dried lotus seeds, soaked overnight
- 6 cups water
- rock sugar or palm sugar, to taste (optional)
Instructions
- 1
Cut off small pieces from the snow fungus with a scissor. Discard the yellow tough center.
- 2
Place the snow fungus, longan, lotus seeds, jujube fruits, and water in a soup pot. Bring to a boil. Reduce heat and simmer until the snow fungus is soft, about 1 1/2 hour to 2 hours.
- 3
Test for the level of sweetness and only add rock sugar/palm sugar if needed. Stir until the sugar is fully dissolved.
- 4
Turn off heat. Serve warm or chilled.