Dou­ble-boiled Pa­paya and Snow Fun­gus with Rock Su­gar

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For a com­fort­ing end to a meal, this nour­ish­ing dessert soothes the throat and

warms the tummy. $6.50, from Din Tai Fung


Serves 4 Recipe cour­tesy of Din Tai Fung • Soak 320g dried white fun­gus for two hours un­til soft. Trim off the hard cores, wash and squeeze dry. Cut

into bite-sized pieces. • Place the white fun­gus, 16 sweet Chi­nese al­monds, 8 bit­ter Chi­nese al­monds, 8 red dates, 4 can­died melon slices and 480ml wa­ter in a slow cooker. Sim­mer for one hour. • Peel and cut a pa­paya into cubes. Add the pa­paya and 20g rock su­gar into the dessert and cook for 10min,

un­til the su­gar dis­solves. All the in­gre­di­ents, ex­cept the pa­paya, are avail­able at Chi­nese med­i­cal halls

and dried-food stores.

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