Ingredients
(Serves 6-8)
- 2 litres water
- 20 grams (1 piece) snow fungus (aka white jelly fungus, white wood ear, silver ear, 雪儿)
- 500g of cut ripe and firm papaya
- 1 tsp bitter almonds (aka Northern almonds/北杏) and 1 tsp sweet almonds (aka Southern almonds /南杏) – see cooking note 1 below
- 5 pandan leaves, tied to a knot
- 120g rock sugar (冰糖) (adjust to taste)
- 10 pitted red dates (红枣)
Directions
1. Soak snow fungus in a bowl of hot water (covered) for about half an hour, then carefully discard water. The white fungus should be puffed up and turn a whiter shade. Using a pair of kitchen scissors, trim and discard the dark yellow hard part on the centre underside of the fungus. Cut the rest of the fungus to smaller pieces and reserve for step 2.
2. Peel (using a vegetable peeler or knife) the papaya skin. Cut the papaya in half lengthwise, and use a spoon to scrap out all the seeds. Cut into small, bite-sized chunks.
3. In a soup pot, add water, cut fungus pieces, pandan leaves, red dates and almonds. Bring to a boil and then simmer (with lid partially closed) for 20 minutes. Add papaya pieces and simmer till the papaya are soft (about another 20 minutes or more, see cooking note 2 below).
4. Add rock sugar to taste and off the flame when the sugar is fully dissolved. Discard pandan leaves. Serve warm or chilled.
(Serves 6-8)
- 2 litres water
- 20 grams (1 piece) snow fungus (aka white jelly fungus, white wood ear, silver ear, 雪儿)
- 500g of cut ripe and firm papaya
- 1 tsp bitter almonds (aka Northern almonds/北杏) and 1 tsp sweet almonds (aka Southern almonds /南杏) – see cooking note 1 below
- 5 pandan leaves, tied to a knot
- 120g rock sugar (冰糖) (adjust to taste)
- 10 pitted red dates (红枣)
Directions
1. Soak snow fungus in a bowl of hot water (covered) for about half an hour, then carefully discard water. The white fungus should be puffed up and turn a whiter shade. Using a pair of kitchen scissors, trim and discard the dark yellow hard part on the centre underside of the fungus. Cut the rest of the fungus to smaller pieces and reserve for step 2.
2. Peel (using a vegetable peeler or knife) the papaya skin. Cut the papaya in half lengthwise, and use a spoon to scrap out all the seeds. Cut into small, bite-sized chunks.
3. In a soup pot, add water, cut fungus pieces, pandan leaves, red dates and almonds. Bring to a boil and then simmer (with lid partially closed) for 20 minutes. Add papaya pieces and simmer till the papaya are soft (about another 20 minutes or more, see cooking note 2 below).
4. Add rock sugar to taste and off the flame when the sugar is fully dissolved. Discard pandan leaves. Serve warm or chilled.
Cooking Notes
1. Bitter almonds in its raw state are said to be toxic if consumed in large amounts. Even though these almonds are cooked, do not add too much of it to be safe (1 tsp is more than enough to me). You can also substitute with sweet almonds if you are more comfortable with it.
2. Step 3 – If you like your snow fungus to be more crunchy, you can add papaya to the ingredients first instead of adding it after simmering the snow fungus.
1. Bitter almonds in its raw state are said to be toxic if consumed in large amounts. Even though these almonds are cooked, do not add too much of it to be safe (1 tsp is more than enough to me). You can also substitute with sweet almonds if you are more comfortable with it.
2. Step 3 – If you like your snow fungus to be more crunchy, you can add papaya to the ingredients first instead of adding it after simmering the snow fungus.
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