Here’s a delightful way to eat papayas. Let's have some Papaya Sweet Soup as a warm or chilled dessert. Try the RECIPE and enjoy the dish!

Recipe by Mama Ding

Total Time | 1 hr 45 mins

Prep Time | 15 mins + 30 mins soaking time

Cook Time | 1 hr

Servings : 4 - 6

Ingredients

1 medium-sized papaya (about 500 g/1.1 lb); peeled, quartered and deseeded then sliced into chunks
1 pack vacuum-packed lotus seeds
10 - 12 pieces of Chinese red dates, deseeded
1 piece dried white fungus (30 g/1 oz)
4 screwpine/pandan leaves, knotted
120 g (5/8 cup) rock sugar or to taste
2 liters (8 and 1/2 cup) water

Method

01 Soak the white fungus in hot water and when softened, remove the orange-colored center. Cut into smaller pieces.
Soak the deseeded red dates in hot water for 30 mins. Drain and set aside.
Rinse the vacuum-packed lotus seeds. Set aside.
Prepare the papaya chunks.

02 In a large pot, place the papaya chunks, red dates, white fungus, lotus seeds, rock sugar, knotted pandan leaves and water.

Bring to the boil.

03 Lower heat to medium and simmer (covered but leave a tiny gap for steam to escape) for 1 hr or until papaya chunks and white fungus has softened. Top up with water if necessary.

If using pressure cooker, pressure cook for 20 mins.

04 Dish out into small bowls and serve warm or chilled.

Notes

We use an almost ripe papaya(green skin, orange flesh) but you can also use those with orange skin. Use a papaya with firm flesh not the those ripened till soft.
You can also add dried lotus seeds, soaked till softened before boiling. Other Chinese herbs you can add are dried longan/lily bulbs/peach gum.