This nourishing Chinese dessert, beloved for its health benefits and delicate flavor, blends papaya’s sweetness, lotus seeds’ creaminess, and tremella’s gelatinous texture. Here’s a simple recipe to recreate it at home.
Ingredients:
- 1 dried tremella (snow fungus), soaked and torn into pieces
- 50g lotus seeds, soaked and deseeded
- 1/2 ripe papaya, cubed
- 10 red dates (pitted)
- 20g rock sugar (or to taste)
- 1L water
Steps:
1. Prep: Soak tremella for 30 minutes until soft; remove tough stems. Soak lotus seeds for 1 hour.
2. Cook: In a pot, bring water to a boil. Add tremella, lotus seeds, and red dates. Simmer on low for 40 minutes until tender.
3. Add Papaya: Stir in papaya cubes and sugar. Simmer for 10 more minutes until papaya is soft but holds shape.
4. Serve: Cool slightly. Enjoy warm or chilled, garnished with goji berries if desired.
Tips: For richer flavor, use a pressure cooker to reduce cooking time to 15 minutes. Adjust sugar based on papaya’s natural sweetness. This soup is hydrating, soothing, and packed with vitamins—perfect for year-round indulgence!
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