Here is a step-by-step recipe (with Pictures) for making Double-boiled Asian Pear, Almond and White Fungus Chinese Dessert Soup from scratch in 6 Steps. Have you heard of double boiling? Double boiling is an ancient cooking technique widely used in the west and east. In the west, it has been used to melt chocolate, cheese as well as preparing many heat sensitive cuisines and sauces. In the east, the Chinese usually use it to cook exclusive food delicacies such as abalone, bird’s nest, herbal remedies dietary supplements and other cuisines which require long hours of simmering. What is a double boiler? A double boiler is a double-pot cooking device which comprises of a smaller inner pot placed inside a bigger outer boiling pot. They are both covered with lids and the inner pot is normally made of ceramic or clay. Several ingredients are placed in the inner pot while the outer is partially filled with water. When water in the outer pot is heated up and boils, it then heats up the inner pot and its content, keeping the temperature at 100°C throughout the entire cooking process. This indirect heating method ensures that the content in the inner pot is not overcooked or scorched to retain its original taste and nutrients. This dessert is not only delicious, but nutritious too – warm, nourishing and easy to make.

Double-boiled Pear, Almond and White Fungus Recipe

Servings:

4-5 persons

Ingredients:

1 asian pear
1 white fungus (approx. 30g)
15 red dates (approx. 50g)
10g dried longan
15g bitter almond
40g white rock sugar
900ml water

Method:

1. Soak white fungus and bitter almond separately in water for about 30 minutes.
2. Rinse white fungus, trim off the hard yellowish center and tear into small pieces.
3. Rinse pear, remove core and cut into small pieces.
4. Rinse red dates, dried longan and white rock sugar.
5. Place all ingredients in a double boiler and boil for 1 hour and 30 minutes.
6. Enjoy your Homemade Double-boiled Asian Pear, Almond and White Fungus Chinese Dessert Soup.

Note:

• White Fungus is also widely known as Snow Fungus. In Chinese medicine, white fungus nourishes and moistens the lungs, as well as improves skin complexion.
• Make sure you buy high quality white fungus – light yellowish-white color on the outside, with a hard yellow center. White fungus that looks really white might have been bleached during processing.
• I am using a double boiler with a capacity of 1.5 litres. You might want to adjust the ingredients to fit your circumstances. In terms of the ratios of ingredients, adjust them based on your taste and preference.
• I have talked about Chinese almond (both sweet and bitter) in my previous entry: How to make Chinese Almond Tea. Leave Chinese almond out if you do not like its smell. Whole Chinese Almonds are slightly hard to chew.
• If you cannot finish the dessert immediately, store it in the fridge for no more than two days. It can be served warm or cold.
• Do not overcook, or pears will turn mushy.