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.

Nutrition (per serving)

Ingredients

• 1 medium ripe papaya
• 10 grams dried snow fungus
• 800 ml unsweetened almond milk
• 50 grams rock sugar

Steps

1. Soak the dried snow fungus in a bowl of cold water until it softens and expands, about 30 minutes.
2. Once softened, trim off the hard yellow base from the snow fungus and tear it into small, bite-sized pieces.
3. Peel the ripe papaya, remove the seeds, and cut the flesh into bite-sized cubes.
4. In a stew pot or deep saucepan, combine the prepared snow fungus, papaya cubes, unsweetened almond milk, and rock sugar.
5. 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.
6. Serve warm or chilled.

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