Nourishing Snow Pear Dessert Soup with Glutinous Rice Balls
A classic snow pear and white fungus dessert soup with a soft, chewy tangyuan twist. This recipe keeps the sweetness gentle and the texture silky, making it ideal for autumn and winter. Cozy, comforting, and naturally nourishing.
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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