Prep time: 10 mins
Cook time: 60 mins
Yield: 2 to 3 serves
Ingredients:
- 60 gm white lotus seeds, cores removed
- 15 gm snow fungus (雪耳/銀耳)
- 25 gm dried lily bulbs (百合)
- 400 gm red papaya, roughly chopped
- 1 ½ L water
- 80 gm rock sugar, or to taste
- Rinse the lotus seeds, snow fungus and dried lily bulbs. Drain well. Soak them in water separately. Lotus seeds need soaking in water at least 3 hours, or overnight. Snow fungus and dried lily bulbs only need soaking for 30 minutes or so. Use a knife or a pair of scissors to trim away the yellow hard ends. Cut into smaller pieces. Set aside.
- In a large deep pot, pour in the water. Bring it to boil over high heat. Add white lotus seeds. Reduce heat to medium-low. Cook until softened, about 30 minutes. Increase heat to high. Add white fungus and lily bulbs. When it boils again, reduce heat to medium low. Continue to cook about 30 minutes. Add papaya and rock sugar. Cook until the sugar is completely dissolved. Serve hot or cold.
- You can easily find dried snow fungus at any Asian grocers.
- Either papaya (red flesh) or pawpaw (yellow flesh) will work for this recipe. I chose papaya as its flesh is sweeter than pawpaw.
- The amount of sugar can be adjusted to your taste, and depends on how sweet your pawpaw is.
- After soaking the white lotus seeds, you can easily remove the cores inside the seeds. Use a toothpick or needle to poke them out one by one. Otherwise your soup will taste bitter.
- As the power of every stove is very different, adjust the cooking time accordingly. Replenish boiling water if you find the soup boiled away too quickly.
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