Every now and then, I crave for Chinese herbs made into dessert soup, and this snow fungus and papaya is one of the many incarnations of such sweet soup :) Somehow I like snow fungus in dessert more than in savory soup, maybe because it turns translucent and still retains some crunch texture, a really nice contrast with the tender and sweet papaya. As for the apricot kernels, well, who doesn’t like munching nuts in their dessert, right? ♥
Snow Fungus and Papaya Sweet Soup
- 1 dried snow fungus
- 2 tablespoon apricot kernel (Chinese: nan bei xing)
- 2 pandan leaves, knotted
- 5 cup water
- 100 gram rock sugar, or to taste
- 200 gram papaya, cut into bite size pieces
- Soak snow fungus in water until puffed up and double in size, tear into bite size pieces, and trim away the yellow bits.
- Place snow fungus, apricot kernel, pandan, and water in a pot, cover, and bring to a boil. Reduce heat and simmer for 1 hour until the snow fungus has softened. You can cook even longer until the texture of snow fungus is to your liking.
- Add rock sugar and papaya, cook for another 10 minutes.
- Turn off heat, discard the pandan leaves, and serve immediately.