Soak the snow ear for 1 to 2 hours until it's rehydrated, tear into small pieces, discard the hard core;

Transfer the snow ear into a clay pot or enamel pot, add enough water to cover all the snow ear pieces with about 1/4 inch water extra, you can add more or less water based on how thick or thin you want the soup to be;

Cover and bring the pot to a gentle simmer, let it simmer over medium-low heat for 40 minutes to 1 hour, I like to let it simmer longer to get the ingredients all gelatinized and the soup always becomes a jelly consistency;

Meanwhile, wash some jujube dates, you can add as many or as few as you like, other nice additions would be dry longan, goji berry, and lotus seed;

Once the snow ear reaches your preferred softness, add in the rest of the ingredients, cover, and cook for another 10 to 15 minutes;

Sweeten the soup with rock sugar or brown sugar right before you remove it from heat;

If making the rose mochi, in a mixing bowl stir the warm water into the flour, sprinkle in the rose petals, then knead with your hands to bring to a smooth, soft, yet not sticky dough;

Roll the doll into a thin long strip, cut into small bite sizes then roll each piece into a ball;

Bring a pot of water to boil, drop the rose mochi balls into the pot and be careful not to have them touch each other and get stuck together, boil until they all float to the surface, remove and drop them immediately into the ice water bath;

Serve the snow ear soup hot or cold up to your preference, top with the rose mochi, enjoy the ethereal treat the glowup!