On one of our previous trips back home, my hubby ordered double-boiled papaya and snow fungus with rock sugar at a restaurant we dined in. He then turned to me and asked if I know how to make it. I told him I’ve not made this before but I should be able to. After putting this off for many months, I finally made him this chinese dessert.
Snow fungus, besides its other names like white fungus or snow ear fungus, is also called poor man’s bird’s nest. Apparently it gives the same benefits as bird’s nest but is, of course, a lot cheaper. I really should be making this nourishing dessert for myself more often!
I used a slow cooker for making this dessert but if you have a double-boiler, go ahead and use it.
Here’s the recipe for double-boiled papaya and snow fungus with rock sugar. Enjoy!
DOUBLE-BOILED PAPAYA AND SNOW FUNGUS WITH ROCK SUGAR 清炖木瓜雪耳汤
Serves 4
Ingredients:
- 8 gram white fungus
- 8-10 gram red dates, pitted
- 150 gram papaya
- 35 gram winter melon strips
- 25 gram lotus seeds, cored
- 30 gram rock sugar
- 850 ml water
Method:
- Soak white fungus in water till softened. Remove the hard part and rinse white fungus well (through a sieve) to remove all traces of dirt.
- Remove skin from papaya, cut it into half and remove all seeds and membrane. Cut papaya into bite-size cubes.
- Place white fungus, red dates, lotus seeds, rock sugar, winter melon and water in a slow cooker or double boiler. Leave to cook until lotus seeds are softened, about 3 to 4 hours.
- Add papaya and cook for a further 30 minutes.
- Dessert can be served hot or chilled.
