Wild White Fungus 200g
野生银耳
S$17.80 S$20.00
- Net weight
- 200 g
- Storage
- Keep in cool & dry place or Refrigerated
About snow fungus
A pale, ruffled dried fungus that swells to several times its size in water and turns slippery and slightly crunchy. It has almost no flavour of its own and takes on whatever it is cooked with. This pack is 200 g net, wild rather than farmed. At the quantities below that is about 13 servings. That works out at S$8.90 per 100 g.
Also known as white fungus, tremella, suet yee, yin er, 雪耳, 银耳, silver ear fungus.
What people use it for
The base of the classic sweet soup with red dates, wolfberries, lotus seed and rock sugar, and of the papaya and snow fungus dessert. Also used savoury in cold dishes.
How to prepare it
Soak one flower in cold water for 1 to 2 hours until it opens fully, trim the hard yellow base, tear into pieces, then simmer 40 minutes to an hour for the soup to thicken. The pre-cut "no wash no soak" packs skip the soak.
Keeping it
Keep in cool & dry place or Refrigerated
Questions people ask
How long do I soak snow fungus?
One to two hours in cold water. A hot soak makes it soft on the outside and hard in the middle.
Do I cut off the yellow bit?
Yes, the hard base at the centre. It stays tough no matter how long you cook it.
Why is my soup not thick?
Not enough time. The gelatinous texture comes out after about 40 minutes of gentle simmering, not before.
How far does this pack go?
At the quantity in the instructions above, about 13 servings from this pack.
Is the bigger pack cheaper?
This one works out at S$8.90 per 100 g. One Sunny lists most items in more than one size, so compare that figure rather than the pack price.
One Sunny sells food. Nothing here is medical or health advice, and no claim is made about what any of these items does for you.