One of my hubby’s friend posted a picture of a dessert stewed in a papaya on Facebook, which was how this dessert came about (thanks Evelyn for the advice on how to make this). I’ve had desserts made of papaya and white fungus before, but not inside a papaya. The idea of having this cold, refreshing dessert served in a papaya bowl is especially tempting in the hot weather.
The dessert is refreshing, easy to prepare and healthy. The ingredients in this dessert such as white fungus, red dates , wolfberries and barley are also believed to have many health benefits. I ate it chilled on a hot day, and one serving wasn’t enough!
Steamed papaya bowl with white fungus, red dates and wolfberries – serves 1
- One small half-ripe papaya (I used a papaya that was about 900 g)
- A small piece of white fungus (雪耳)
- A small quantity of South Almonds (南杏)
- A small quantity of wolfberries (枸
- A small quantity of barley (薏
- 8 pieces of pitted red dates (红
- 4 pieces of sugared winter melon, cut into small pieces (糖冬瓜)
- Enough water to fill the papaya
- Preparing the papaya: cut a strip of papaya skin and flesh away from one side of the papaya. Dig out the flesh and seeds, leaving only a thin layer of flesh. Keep that strip of papaya skin for covering the bowl later. Cut up a little of the flesh into small cubes to be placed back into the bowl later.
- Preparing the ingredients: Wash and then soak the white fungus, South Almonds, wolfberries, barley and red dates for about 20 minutes.
- Place the soaked ingredients (white fungus, South Almonds, wolfberries, barley and red dates), cut-up sugared winter melon, and a little of the papaya flesh into the papaya bowl.
- Fill with water till about 4/5 of the way. Cover the papaya bowl with the strip of papaya skin. Place in a big pot and steam for about one hour. Cool the papaya bowl down and chill in the refrigerator to serve it cold.
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