Hi food friends! How are you all these days? I for one is glad that the sunshine is coming back. I mean just a month ago we were in full snow-storm mode in Vancouver. Hence my desire to enjoy a hot bowl of papaya snow fungus dessert soup.
Mother deer always makes this when we’re sick too because it helps with your immune system, breathing, cough, and digestion. If you want to add extra collagen, you can add in collagen peptides when you’re cooking it. I’ve been adding a scoop of it to practically everything these days and you don’t even notice it’s there.
Recipe
Papaya and snow fungus dessert soup
Recipe Type: dessert
Serves: 5
A traditional Cantonese dessert soup that’s made with papaya and snow fungus to promote health by helping circulation and cooling of the body.
Ingredients
1 papaya
1/3 cup dried snow fungus
rock sugar to taste
water
Instructions
Cut the papaya into small cubes. Set aside
Soak the snow fungus until fully expanded. Cut away the yellow stem at the bottom. Cut into small pieces.
Add in the snow fungus, papaya and rock sugar into a porcelain or ceramic cooking pot. Add enough water to cover the snow fungus. Bring to a slow simmer. Stir until rock sugar is dissolved.
Cover and simmer for 45-60 mins. Consume either warm or cold.
For best results, cook in the pressure cooker for 10-12 hours.
