In a heat-resistant bowl, add 1 dried snow fungus, 1 tsp starch, and enough hot water to soak the dried snow fungus for 1 hour.

Once the snow fungus is soft to the touch, clean it by rinsing it thoroughly while making sure dirt is removed.

Let it dry and drain excess water in a strainer.

When the snow fungus is cool to touch, use scissors to cut it into small pieces. The snow fungus has a hard yellow-orange center that needs to be cut off and discarded. You will only cook the parts outside the yellow-orange center.

Get a cooking pot and add the small pieces of snow fungus and 500ml water.

Bring the water to a boil.

As soon as it boils, stir the soup with chopsticks for 15 seconds in a rapid circular motion. This step is essential in achieving the syrupy gelatinous texture.

Next, add 10 red dates and 40g of rock sugar.

Cover the pot with a lid and simmer on low heat for 15 minutes.

After 15 minutes, check the consistency of the soup and make sure the ingredients have softened.

When you have achieved your desired consistency, add 15g goji berries and simmer for about 5 minutes or less. Remember, do not cook goji berries long or else you will have a tart or sour soup instead of sweet.

Serve and enjoy while fresh and hot. Alternatively, keep it in the fridge and serve it cold.