Homemade Chilled White Fungus Soup

When summer arrives, I crave something chilled and soothing. Store-bought desserts are often too sweet or lack ingredients, so I decided to make my own. White fungus (silver ear) has always been a favorite—my mom says it’s great for the skin and lungs, especially when simmered into a gelatinous, silky texture. This time, I added chewy taro balls and sago pearls for extra bite, then poured in creamy coconut milk and dairy milk for richness. Topped with fresh fruits like mango or strawberries, it’s as beautiful as it is delicious.

The best part is the process—watching the white fungus slowly release its collagen, the taro balls and sago turning springy, and finally enjoying it chilled. Whenever friends visit, I make a big bowl, and we chat while savoring every spoonful.

🔍 Ingredient Breakdown

White fungus is rich in natural collagen, promoting skin hydration and lung health—a classic Chinese tonic. Taro balls, made from taro root, add a soft, chewy texture. Sago pearls, a starchy ingredient, become translucent and bouncy when cooked. Milk and coconut milk lend creaminess, while fresh fruits provide natural sweetness, vitamins, and fiber.

This dessert is lower in sugar than commercial versions, making it a healthier choice. The collagen in white fungus also aids digestion, perfect for hot summer days when appetite wanes.

🍽️Serving Suggestions

• Best Chilled: Refrigerate for at least 2 hours before serving for an extra-refreshing experience.

• Customizable Toppings: Add your favorite fruits like mango, strawberries, or blueberries for color and nutrition.

• Adjust Sweetness: Add rock sugar while cooking or drizzle with honey before serving if preferred.

• Dairy-Free Option: Substitute milk with oat or almond milk for a lactose-free version.

• Meal Prep: Make a batch and store it sealed in the fridge for 2-3 days.

❤️ Why You’ll Love It

First, it’s incredibly easy! Just simmer the white fungus, then customize with your favorite add-ins. Second, it’s healthier than store-bought desserts, with no artificial additives. Best of all, the textures are amazing—silky white fungus, chewy taro balls, bouncy sago, and juicy fruit in every bite.

This dessert is perfect for cooling down in summer while nourishing your skin with collagen. Whether as an afternoon snack or a light dessert, it’s pure happiness in a bowl. If you love homemade healthy treats, this recipe is a must-try!

🥗RECIPE🥗

👉🏻Ingredients list

• 10g dried white fungus

• 50g small taro balls

• 30g sago pearls

• 200ml milk

• 100ml coconut milk

• Fresh fruits (e.g., mango, strawberries)

• Rock sugar or honey (optional)

👩🍳DIRECTIONS:

1. Soak white fungus: Rehydrate in cold water for 1 hour, then trim and tear into small pieces.

2. Simmer: Cook with 1L water over low heat for 2 hours until thick and gelatinous.

3. Cook taro balls & sago: Boil separately until tender, then rinse in cold water.

4. Combine: Let the white fungus cool, then mix in milk and coconut milk.

5. Assemble: Layer taro balls and sago in a bowl, pour over the soup, and top with fruit.

❓ FAQ

1. Why isn’t my white fungus gelatinous?

   • It may need longer cooking (at least 1.5-2 hours) or higher-quality fungus.

2. How to cook sago perfectly?

   • Boil in water for 15 mins, then let sit covered for 10 mins until fully transparent.

3. Can I skip coconut milk?

   • Yes, use only milk or plant-based alternatives, but coconut milk adds richness.