I was introduced to milky snow fungus at a small Peking Duck restaurant in Beijing, who served this as their special dessert after dinners, and was amazed at how delicious it was and how well the soft jelly texture of snow fungus paired with creamy whole milk! You can also use coconut milk.

Ingredients: baby snow fungus, lotus seeds, lily bulbs, jujube, rock sugar. Optional: pandan leaves. Pandan leaves are a food and herb popular in Southeast Asian food and medicine. They add additional flavor and a vanilla, nutty aroma but are optional.

Wild-grown baby snow fungus is available on our site (top-grade, with a higher level of collagen than from other sources), as are pre-made packets of the accompanying herbs.

Ingredients: baby snow fungus, lotus seeds, lily bulbs, jujube, rock sugar, milk. Optional: pandan leaves.

1 flower of our baby snow fungus is good for 1 serving (or 1/2-1/3 of a whole snow fungus if using standard snow fungus from other sources). You can also make larger servings, and leftovers can be refrigerated for up to 3-5 days.

Stovetop instructions:

Soak snow fungus for 10 minutes and rinse the other herbs well. Boil half a pot of water, then add snow fungus, lotus seeds, lily bulbs, jujube & rock sugar. Optional: Add 2-3 pandan leaves for an aromatic, nutty flavor. These are available frozen in most Asian grocery stories.

Cover and simmer for 2 hours, then add goji berries and about 1/4 cup of milk per serving of snow fungus. Cook for an additional 30 minutes, then serve!

This can also be made in a slow cooker overnight. Add goji berries and milk in the morning and allow to cook until soft, about 30 min to an hour.

Note: depending on the quantity and acidity of your jujube and goji berries, some light separation into curds may occur with the milk. This is still safe to eat, and if you wish to prevent it, use less jujube and goji.