Mulberry Paste (Sang Shen Gao)

Why people make this paste

When fresh mulberries are in season — deep black, glossy, and irresistible — it is the perfect moment to put some to good use beyond fresh eating. Half a batch goes into a simple mulberry jam for spreading on bread or crackers, and the other half becomes this nourishing mulberry paste (sang shen gao), combined with goji berries and pitted red dates. The paste keeps in the fridge and can be stirred into a cup of warm water for a pleasant daily tonic.

Mulberries are rich in vitamin B, vitamin C, carotenoids, calcium, and organic acids. Traditional Chinese food therapy has long associated them with supporting the nervous system, improving sleep quality, supporting memory, and contributing to hair vitality — making them particularly interesting for anyone who has noticed early greying or mental fatigue.

Method

1. Wash all fruit ingredients, drain well, and chop roughly.
2. Place mulberries, goji berries, and dates in a pot with 1.5 L of water.
3. Simmer over low heat for 1 hour, stirring occasionally.
4. Add the sugar and continue simmering, stirring until the mixture thickens slightly and becomes a loose paste.
5. Allow to cool, then transfer to a clean glass jar and store in the refrigerator.
6. To serve: dissolve 1 tablespoon in a cup of warm water and drink. Take once or twice daily.

Nourilo’s Tips

The other half of those mulberries can be turned into a simple fruit jam very easily. Rinse and drain the mulberries, chop roughly, then simmer over low heat while stirring constantly with a wooden chopstick. After 6–8 minutes, add sugar and stir until dissolved. You will notice tiny seeds floating to the surface as the fruit cooks — you can skim them off or leave them in, as they do not affect the flavor. Spread on toast or crackers.