Papaya Sweet Soup


Serves : 3 to 4 servings

Preparation Time : 5 minutes (not include ingredients soaking time)

Cooking Time : 1 hour 15 minutes


  • 1 papaya (about 500g)
  • 25g of dried snow fungus
  • 60g of dried lotus seeds
  • 30g of dried lily bulb
  • 1600 ml water
  • 80g of rock sugar


Soak the dried snow fungus in boiling hot water for 45 minutes.

Cut out the woody centre and wash off the dirt.

Change another bowl of boiling hot water to soak for another 5 minutes and break the fungus into smaller pieces.

Soak dried lotus seeds in hot water for 30 to 45 minutes too.

Then use a tooth pick to push out the lotus plumule if any.

Open the papaya and scoop out the seed with a metal spoon.

Slice the papaya lengthways and peel the skin off with a knife. Then cut it into chunks.

Wash the dried lily bulbs and put them into a pot. Add the soaked lotus seeds and water. Then turn on the heat and bring the water to the boil.

Then add the soaked snow fungus and bring it to the boil again. Turn down the heat to medium low heat to cook for 40 minutes.

Add the diced papaya and rock sugar.

Put the lid on again to cook for another 20 minutes. Done!

This sweet soup could be served hot and cold, so it is the dessert for the winter and summer!

Cooking Tips:

  • Use red flesh papaya because it is sweeter.
  • Make sure you get rid of the lotus plumule because they are bitter.
  • Soak the snow fungus with hot water, so it takes less time to cook.
  • Placing a chopstick under the lid can prevent the soup from boiling over.

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