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Papaya, Snow Fungus and Almonds Soup

Papaya, Snow Fungus and Almonds Soup Recipe

Check Out: Papaya Milk Recipe

Papaya, snow fungus and almonds soup (木瓜雪耳糖水) is a Chinese dessert which I tried at a famous dim sum restaurant in Hong Kong last month. When I tried the dessert, I thought this is something I can try to recreate at home since I have made something similar before – snow fungus with ginkgo nuts soup.  I thought the combination of papaya, almonds and snow fungus is really nourishing and beautiful.  This soup has health benefits such as improving blood circulation, strengthening respiratory system and improving complexion. I love to drink this dessert chilled.


This is the papaya I used for the recipe. Was surprised when I cut it open to find that it is yellow fleshed but it turned out still tasty in the dessert soup. I would have preferred orange flesh papaya though, I think the dessert will look prettier in orange :)

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34 Responses to “Papaya, Snow Fungus and Almonds Soup”

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  1. wyyv — August 23, 2010 @ 4:38 pm

    this looks so refreshing :) i like tis~


  2. MaryMoh — August 23, 2010 @ 6:45 pm

    That’s a lovely drink…I like. I have to go and look for papaya to cook this.


  3. janice — August 23, 2010 @ 7:17 pm

    so refreshing………..but i’m currently pregnant…can i take this?


    • wiffy replied: — August 23rd, 2010 @ 8:18 pm

      Sorry I’m not sure, you better check with your doctor :)


  4. Jess @ Bakericious — August 23, 2010 @ 8:25 pm

    looks refreshing, can I ve a cup?


    • panicker replied: — August 24th, 2010 @ 5:04 pm

      sure. here ya go. *passes a cup*


  5. Lia Chen — August 23, 2010 @ 8:40 pm

    So want this! Since I have a hot day today … this will refresh me instantly :)


  6. pigpigscorner — August 23, 2010 @ 9:24 pm

    Love Chinese desserts esp the soups! Always so comforting!


  7. daphne — August 23, 2010 @ 9:44 pm

    U r right, it looks so refreshing and easy to do as well. I love your series of chinese desserts! Bring more!!!! ;)


  8. Judy — August 23, 2010 @ 10:02 pm

    I love clear chinese desserts like what I’m looking at now. Unfortunately I don’t make them cos nobody in my family eats such things. How sad! For me, I mean!


    • wiffy replied: — August 27th, 2010 @ 12:53 pm

      Just make a smaller quantity, store them in containers and chill in fridge. keeps for two days. sometimes I have it for supper hehe


  9. tigerfish — August 24, 2010 @ 2:05 am

    Does this papaya taste like those Malaysia orange-fleshed papaya or Hawaiian yellow-fleshed papaya? I have added not-so-ripe papaya (not those green papaya though) to savory soups before. It is tasty and we all know it is nourishing.


    • wiffy replied: — August 24th, 2010 @ 1:26 pm

      I think it tastes nothing like both. not sweet. can’t eat it on its own :p but good in soups and 糖水 :)


  10. mycookinghut — August 24, 2010 @ 2:06 am

    Looks very 清凉爽口!Never tried using papaya this way!


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