Double-boiled Papaya and Snow Fungus with Rock Sugar
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.