This is quite like the usual snow fungus dessert, but adding dried apricot gives it a fruity sour taste from the usual red date taste. Kids will like it chilled.
- 10 dried appricots
- 10 red dates
- 20 grams dried snow fungus or roughly the size of a clenched fist
- 1 tablespoon north almonds (北杏)
- 1 tablespoon south almonds (南杏)
- 10-15 tablespoon sugar (depending on your taste)
- 2 litres water
- Soak the snow fungus in water for 3 hours or until fully expanded.
- Rinse the snow fungus and cut into small pieces and put into a pot with 2l water.
- Wash red dates and the almonds and put into the pot.
- Bring to boil and lower flame to simmer for 1 hour.
- Add in the dry apricots and simmer for another 1-2 hours. Adding the apricots earlier together, from the start of cooking in step 3 is ok, except it will be much softer. (if total cooking time is 2 hours, the snow fungus should be slightly crunchy, 3 hours will be softer).
- Add sugar to taste.
- Cool it and chill in fridge for a refreshing desserts.
- Can be served warm too.