Heartwarming Chinese Desserts for Winter

4 Chinese Sweet Soup Recipes | Papaya and Snow Fungus, Lily Bulb and Lotus Seed, Peach Gum Milk Pudding, and Mung Bean and Barley

As the weather turns colder, there's nothing better than a steaming bowl of Chinese sweet soup at home! Winter desserts don't have to be complicated. Just prepare a few quality ingredients, such as peach gum, snow swallow, and Thai dried longan, then pair them with red dates, snow fungus, lily bulbs, fresh milk, and more to make a variety of sweet, nourishing winter desserts.

1. Papaya, Snow Fungus, and Red Date Sweet Soup

About this dessert: Sweet, tender papaya pairs with the silky texture of snow fungus and the natural sweetness of red dates. The soup is light and smooth, perfect for sharing with the whole family.

Ingredients

Instructions

1. Soak the snow fungus: Soak the snow fungus in water for about 30–60 minutes, until expanded and softened. Trim off the hard base, tear it into small pieces, and rinse thoroughly.

2. Prepare the red dates: Rinse and pit the red dates to make them easier to eat and help release their sweetness.

3. Simmer the snow fungus: Add the snow fungus and water to a pot. Bring to a boil, then reduce the heat and simmer for about 35–45 minutes, until the snow fungus is tender.

4. Add the red dates: Add the red dates and continue cooking for about 10 minutes.

5. Add the papaya: Peel and seed the papaya, then cut it into 2–3 cm cubes. Add it to the pot and cook for another 10–15 minutes, until tender but still holding its shape.

6. Season: Add the rock sugar and stir until completely dissolved. Serve and enjoy.

Cooking Tips

• For softer, silkier snow fungus, simmer it longer and add hot water as needed to replace any evaporation.

• Don't add the papaya too early, or it may become too soft after simmering for a long time.

For a light sweetness, leave out the rock sugar at first, taste, then add it gradually as needed.

2. Lily Bulb, Lotus Seed, and Red Date Sweet Soup

About this dessert: Lotus seeds are soft and fluffy, while lily bulbs are tender and delicately fragrant. Naturally sweet red dates make this a simple, satisfying classic Chinese sweet soup.

Ingredients

Instructions

1. Soak the lotus seeds and lily bulbs: Rinse the dried lotus seeds and dried lily bulbs separately, then soak according to the package instructions. Soak tougher lotus seeds for 2–4 hours beforehand. If the package says soaking isn't required, cook them directly.

2. Prepare the red dates: Rinse and pit the red dates. Rinse the goji berries and set aside.

3. Cook the lotus seeds: Add the lotus seeds and water to a pot. Bring to a boil, then reduce the heat and simmer for about 25–35 minutes, until the lotus seeds begin to soften.

4. Add the lily bulbs and red dates: Add the lily bulbs and red dates, then cook for about 15–20 minutes, until the lotus seeds are soft and fluffy and the lily bulbs are tender.

5. Add the goji berries: If using goji berries, add them during the last 5 minutes.

6. Season: Add the rock sugar and let it dissolve completely, then turn off the heat. Serve hot or let cool and refrigerate before serving.

Cooking Tips

• Peeled lotus seeds are usually easier to cook. If using lotus seeds with the centers intact, remove the bitter cores if desired.

• Cooking time for lotus seeds varies depending on the variety and how dry they are, so adjust according to how tender they become.

• For a thicker consistency, simmer a little longer or reduce the amount of water slightly.

3. Peach Gum, Snow Fungus, and Longan Milk Pudding

About this dessert: Peach gum has a pleasantly chewy texture, snow fungus is silky smooth, and longan adds sweetness. Fresh milk brings a mellow creaminess, making this a great choice for anyone who enjoys Chinese desserts with a milky flavor.

Ingredients

Instructions

1. Soak the peach gum: Soak the peach gum in plenty of water for about 12–24 hours, until fully expanded. Change the water during soaking if needed, and carefully remove any black impurities.

2. Soak the snow fungus: Soak the snow fungus for about 30–60 minutes. Trim off the hard base, tear it into small pieces, and rinse.

3. Cook the snow fungus: Add the snow fungus and water to a pot. Bring to a boil, then reduce the heat and simmer for about 20–25 minutes.

4. Add the peach gum and longan: Add the rinsed peach gum and longan, then cook for about 15–20 minutes, until the peach gum is translucent and the snow fungus is tender.

5. Adjust the sweetness: Add a little rock sugar and stir until dissolved. Longan is naturally sweet, so taste first before adding more sugar.

6. Add the fresh milk: Turn off the heat and let the mixture cool slightly, then stir in the fresh milk. To serve warm, heat briefly over low heat, but do not bring to a boil.

7. Serving: Enjoy warm, or chill and serve as a refreshing dessert.

Cooking Tips

• Peach gum expands considerably after soaking, so don't use too much of the dried ingredient.

• Add the fresh milk at the end to prevent prolonged heating from affecting its texture.

• For a richer milk pudding, replace some of the fresh milk with evaporated milk. For a lighter taste, either whole or low-fat fresh milk works well.

Ingredient handling note: After soaking, thoroughly wash the peach gum and snow fungus, and avoid leaving them at room temperature for a long time. This dessert contains milk, so refrigerate it as soon as possible after cooking and consume within 1–2 days.

4. Mung Bean and Barley Sweet Soup

About this dessert: Mung beans have a fresh, beany aroma, while barley has a pleasantly chewy texture. Rock sugar adds a light sweetness, making this a simple, easy-to-make traditional sweet soup.

Ingredients

Instructions

1. Rinse the ingredients: Rinse the mung beans and barley separately with water and remove any debris.

2. Soak: Soak the mung beans and barley separately for about 2–4 hours to shorten the cooking time. In hot weather, soak them in the refrigerator.

3. Cook the barley first: Add the barley and water to a pot. Bring to a boil, then reduce the heat and simmer for about 20–25 minutes.

4. Add the mung beans: Add the mung beans and cook for about 25–35 minutes, until they split open and the barley is tender.

5. Adjust the water: If the sweet soup is too thick, add some hot water. For a richer consistency, cook it a little longer.

6. Add rock sugar: Adjust the sweetness to your liking. Enjoy once the rock sugar has dissolved.

Cooking Tips

• Barley usually takes longer to soften than mung beans, so it’s best to add it to the pot first.

• To keep the mung beans intact, stir less often and avoid overcooking.

• Add a small amount of dried tangerine peel for a fresh citrus aroma; you can also add a small amount of Thai dried longan for a more layered sweetness.