Recipe by: Chan Kar Mun

Source: Family Recipe

Serves: 6 – 8


  • 200 g freezed fresh snow fungus
  • 4 medium Chinese or Japanese pears
  • 3 Tbsp Chinese bitter almonds, rinsed
  • 3 Tbsp Chinese sweet almonds, rinsed
  • 20 Chinese dried red dates, soaked, rinsed and pits removed
  • 10 Honey dates, soaked and rinsed
  • 50 g wolf berries, soaked and rinsed
  • 150 g rock sugar or to taste (or light brown sugar if not available)


  • Soak snow fungus in water till soft. Trim dirty, tough ends and discard. Rinse thoroughly and tear into bite size pieces.
  • Rinse, peel, core and quarter pears. Cut each quarter into 3-4 chunky pieces.
  • Put all ingredients except rock sugar in a pot with 10 cups water. Bring to a boil. Simmer gently, covered.
  • Check after 45 minutes. There should be enough water for ingredients to just float freely. Top up if necessary. Or increase heat slightly if there’s too much. Simmer another 15 minutes if you like snow fungus crunchy, or 30 minutes if you prefer it soft.
  • Season to taste with rock sugar. If you like, discard pears which would be quite tasteless after the long simmer. Serve hot, chilled or at room temperature, as dessert, afternoon tea or supper. It’s up to you. May be stored in the fridge for 2 days.

Download PDF version here: pear-and-snow-fungus-sweet-soup-kar-mun-chan