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Snow Fungus and Papaya Sweet Soup

Name: Snow Fungus and Papaya Sweet Soup
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Chinese
Ingredients: 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

Last updated: Mar 15, 2014 — Published: Mar 15, 2014 — By: Anita — 1 comment

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

Author: Anita Jacobson

Categories: Dessert Vegetarian

Cuisine: Chinese

Ingredients: Fruit Vegetables

Prep Time: 20 mins

Cook Time: 1 hour 20 mins

Total Time: 1 hour 40 mins

Serves: 8

Print Recipe

Ingredients

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

Instructions

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.