Double-Boiled Papaya with Snow Fungus and Goji Berries
A traditional Chinese medicinal dessert requiring precise temperature control to soften the papaya and fungus into a silk-like texture.
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Ingredients
- 1 large Ripe Solo Papaya
- 20 grams Dried Snow Fungus (Tremella)
- 1 tablespoon Dried Goji Berries
- 6 pieces Dried Red Dates (Jujube)
- 80 grams Rock Sugar
- 10 grams Bitter Apricot Kernels (Nan Xing)
- 10 grams Sweet Apricot Kernels (Bei Xing)
- 800 milliliters Filtered Water
- 8 pieces Dried Longan(optional)
Instructions
- 1
Soak the dried snow fungus in filtered water for at least 2 hours until fully expanded and soft.
- 2
Trim the hard yellow base from the snow fungus and tear the fronds into small, uniform bite-sized pieces to ensure even gelatinization.
- 3
Peel the papaya, remove seeds, and cut the flesh into 2-inch cubes, ensuring they are large enough to withstand long steaming without disintegrating.
- 4
Rinse the red dates, goji berries, and apricot kernels under cold water; slice the red dates in half to release their natural sweetness.
- 5
Place the snow fungus, apricot kernels, red dates, and dried longan into a ceramic double-boiling jar and fill with 800ml of water.
- 6
Place the jar into a large steamer and double-boil on low heat for 90 minutes, maintaining a constant water temperature just below boiling to break down the fungus collagen.
- 7
Add the papaya cubes and rock sugar to the jar, then continue to double-boil for another 30 to 45 minutes until the papaya is translucent and the soup is syrupy.
- 8
Stir in the goji berries during the final 5 minutes of cooking to prevent them from turning sour or losing their vibrant color.
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