This Snow Pear & White Fungus Dessert Soup with glutinous rice balls is light, soothing, and perfect for autumn and winter. Made with crisp snow pears, silky white fungus, and chewy tangyuan, it’s gently sweet, warming, and easy to make. A comforting Chinese dessert soup for chilly days.
One of My All-Time Favorite Dessert Soups
This particular dessert soup holds a special place in my kitchen and my heart. It’s a comforting classic with a fun, modern twist.
Traditionally, this sweet soup is simply made with snow pear and white fungus.
For my version, I’ve added mini glutinous rice balls (tangyuan) to introduce a delightful, chewy texture that makes it more satisfying and playful.
To make things easier, I use organic white fungus (snow ear). The great advantage is that it requires no pre-soaking and no washing—you can add it directly to the pot.
However, if you are using regular, non-organic white fungus, you’ll need to soak it in water in advance, give it a thorough rinse, and then cut it into small, bite-sized pieces before cooking.
Why You’ll Love This Recipe
- It’s warming and soothing, ideal for autumn and winter when you want something gentle on the stomach.
- The combination of crisp snow pear, silky white fungus, and chewy glutinous rice balls creates beautiful layers of texture.
- This recipe is low-effort and approachable, especially with organic white fungus and no-thaw tangyuan.
- It’s lightly sweet and not cloying, making it suitable even for those watching their sugar intake.
- Perfect as a warm dessert soup, afternoon sweet treat, or light evening comfort dish.
Ingredients and Substitutions
- Snow pear – I recommend using crisp, juicy snow pears. They naturally sweeten the soup, help balance richness, and soften beautifully after simmering while still keeping a fresh, clean taste.
- Organic white fungus (snow fungus) – I use organic white fungus because it doesn’t require soaking or washing and releases gelatin easily. If you’re using regular dried white fungus, it will need to be rinsed, soaked in advance, and cut into small pieces.
- No-thaw glutinous rice balls (light tangyuan) – Store-bought no-thaw tangyuan make this recipe much more convenient. I like low-sugar varieties such as black glutinous rice peanut or purple sweet potato–taro. No need to thaw before cooking.
- Red dates – Red dates add natural sweetness, depth, and a subtle caramel-like aroma that complements the pears and white fungus perfectly.
- Goji berries – Goji berries are added at the end to preserve their shape, colour, and nutrients while giving the soup a gentle herbal sweetness.
- Brown sugar or white sugar – Sugar is optional and adjustable. I prefer brown sugar in autumn and winter for a warmer, more nourishing flavour, but white sugar works just as well.
- Water – Water is used in two parts: one portion for cooking the glutinous rice balls and another for simmering the dessert soup.
Ingredients
Snow Pear & White Fungus Soup
- 1–2 snow pears
- 50g organic white fungus
- 5–6 red dates
- 1 small handful goji berries
- Brown sugar or white sugar, to taste
- Water, as needed
Glutinous Rice Balls
- No-thaw glutinous rice balls, as needed
- Water, for boiling
How to Make Snow Pear & White Fungus Dessert Soup with Glutinous Rice Balls
1. Prepare the Ingredients
Peel and core the pears, then cut them into bite-sized chunks.
Pit and rinse the red dates.
Rinse the goji berries and set aside.
2. Cook the Glutinous Rice Balls
Bring a pot of water to a full boil. Add the no-thaw glutinous rice balls directly into the boiling water.
Cook over medium heat until the rice balls float to the surface, about 3–5 minutes.
Remove them with a slotted spoon and transfer immediately into a bowl of cold water. This prevents sticking and keeps them soft and chewy. Set aside.
3. Cook the White Fungus & Snow Pear Soup
In a separate pot, add the organic white fungus and red dates along with enough water.
Bring to a boil, stir briefly, then reduce to low heat and simmer for about 10 minutes until the white fungus begins to release its gelatin.
Add the pear chunks, cover, and continue simmering on low heat for about 15 minutes, until the pears soften and the soup becomes slightly thick and silky.
4. Combine and Season
Add brown sugar or white sugar to taste and stir until fully dissolved.
Add the goji berries and mix gently.
Drain the glutinous rice balls from the cold water and add them to the soup. Bring to a boil and cook for about 1 minute only, just until warmed through.
Turn off the heat and serve warm.
Tips & Tricks
- Don’t overcook the glutinous rice balls. They are already cooked—heating them briefly at the end prevents splitting and filling leakage.
- Always soak cooked tangyuan in cold water if they’re not being used immediately. This keeps them soft, chewy, and prevents clumping.
- Add goji berries at the end to avoid overcooking, which can cause bitterness and loss of colour.
- Organic white fungus saves time since it doesn’t need soaking or washing and releases gelatin faster.
- Keep the sweetness light. This dessert soup is meant to be clean and refreshing, not overly sweet.
Frequently Asked Questions
Can I use canned or pre-cooked white fungus?
You can use pre-cooked white fungus sold in packages, but the texture and flavor won’t be the same as simmering it yourself. If using pre-cooked, add it to the pot along with the pears for the last 15-20 minutes of cooking just to heat through and blend flavors.
My soup isn’t thick or gelatinous. What went wrong?
This usually depends on the quality and type of white fungus. Organic, premium white fungus releases more collagen. Regular white fungus may require a longer simmering time (up to 30-40 minutes before adding the pears) to break down and thicken the soup. Also, ensure you are using enough white fungus relative to the amount of water.
Can I make this without tangyuan?
Absolutely! This is how the traditional dessert is served. Simply omit the tangyuan-cooking steps. You’ll have a light, refreshing, and purely nourishing snow pear and white fungus soup.
How should I store leftovers?
Store the soup and tangyuan separately if possible. The soup base can be kept in the fridge for 2-3 days. The tangyuan are best eaten fresh on the day they are cooked, as they can harden in the fridge. To reheat, warm the soup base, then briefly simmer pre-cooked tangyuan in water or add them to the hot soup for a minute to soften.
Can I use a slow cooker or instant pot?
Yes, for the soup base. In a slow cooker, combine white fungus, dates, and water, cook on low for 2-3 hours, add pears and cook for another hour. In an Instant Pot, use the “Soup” setting for 20 minutes, natural release, then add pears and cook on “Manual” high pressure for 5 minutes, quick release. Always cook the tangyuan separately on the stove.
Nourishing Snow Pear Dessert Soup with Glutinous Rice Balls
Ingredients
Snow Pear & White Fungus Soup
- 1 –2 snow pears
- 50 g organic white fungus
- 5 –6 red dates
- 1 small handful goji berries
Brown sugar or white sugar, to taste
- Water as needed
- Glutinous Rice Balls
- No-thaw glutinous rice balls as needed
- Water for boiling
Instructions
Prepare the Ingredients
- Peel and core the pears, then cut them into bite-sized chunks.
- Pit and rinse the red dates.
- Rinse the goji berries and set aside.
Cook the Glutinous Rice Balls
- Bring a pot of water to a full boil. Add the no-thaw glutinous rice balls directly into the boiling water.
- Cook over medium heat until the rice balls float to the surface, about 3–5 minutes.
- Remove them with a slotted spoon and transfer immediately into a bowl of cold water. This prevents sticking and keeps them soft and chewy. Set aside.
Cook the White Fungus & Snow Pear Soup
- In a separate pot, add the organic white fungus and red dates along with enough water.
- Bring to a boil, stir briefly, then reduce to low heat and simmer for about 10 minutes until the white fungus begins to release its gelatin.
- Add the pear chunks, cover, and continue simmering on low heat for about 15 minutes, until the pears soften and the soup becomes slightly thick and silky.
Combine and Season
- Add brown sugar or white sugar to taste and stir until fully dissolved.
- Add the goji berries and mix gently.
- Drain the glutinous rice balls from the cold water and add them to the soup. Bring to a boil and cook for about 1 minute only, just until warmed through.
- Turn off the heat and serve warm.
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