stewed milk with papaya and white fungus

Papaya and Tremella Milk Soup: A Step-by-Step Guide

This nourishing dessert blends papaya’s sweetness, tremella’s crunch, and milk’s creaminess, perfect for any season. Here’s how to make it:

Ingredients: Ripe papaya 1/2 (diced), dried tremella 20g (soaked until soft), milk 500ml, rock sugar 30g (adjust to taste), a pinch of salt.

Steps:

1. Prepare ingredients: Soak tremella in warm water for 30 minutes, remove stems, and tear into small pieces. Peel and dice papaya, removing seeds.

2. Cook tremella: In a pot, add tremella and 200ml water, simmer over low heat for 20 minutes until tender.

3. Combine ingredients: Pour milk into the pot, add diced papaya and rock sugar. Stir gently and bring to a gentle boil.

4. Simmer: Reduce heat, cover, and cook for 10 minutes. Let the soup rest for 5 minutes to allow flavors to meld.

Tips: For a richer taste, use whole milk. Avoid overcooking papaya to retain its texture. Serve warm or chilled, topped with a few tremella pieces for crunch.

This soup is not only delicious but also packed with vitamins and collagen, making it a healthy treat for all ages. Enjoy its smooth, refreshing flavor in every spoonful!