Stewed Papaya with Snow Fungus and Almond Milk木瓜雪耳杏汁燉
This soothing Cantonese dessert features ripe papaya stewed with rehydrated snow fungus, creating a delicate texture. It's simmered in a nourishing almond milk base, offering a subtly sweet and healthy treat.
01Ingredients
- 1 medium ripe papaya
- 10 grams dried snow fungus
- 800 ml unsweetened almond milk
- 50 grams rock sugar
Nutrition (per serving)98kcal
- Protein1.2g
- Carbs22.5g
- Fat1.8g
Fiber 1.3 gSodium 188 mg
02Steps
- Soak the dried snow fungus in a bowl of cold water until it softens and expands, about 30 minutes.
- Once softened, trim off the hard yellow base from the snow fungus and tear it into small, bite-sized pieces.
- Peel the ripe papaya, remove the seeds, and cut the flesh into bite-sized cubes.
- In a stew pot or deep saucepan, combine the prepared snow fungus, papaya cubes, unsweetened almond milk, and rock sugar.
- Bring the mixture to a boil over medium heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the snow fungus is tender and the papaya is soft.
- Serve warm or chilled.
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