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Close up of Papaya and Snow Fungus Dessert Soup with a ladle in it.
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Papaya and Snow Fungus Dessert Soup

The stunning color in Papaya and Snow Fungus Dessert Soup attests to its flavor. It comes with a fantastic variety of textures and nutrients!
Prep Time30 mins
Cook Time40 mins
Soaking Time30 mins
Total Time1 hr 40 mins
Course: Breakfast, Dessert, Dinner, Lunch, Snack
Cuisine: Asian, Cantonese, Chinese
Servings: 10
Calories: 206kcal
Author: Jeannette


  • 1 kg / 2.2 lb papaya
  • 130 g / 0.3 lb snow fungus (rehydrated)
  • 10 g / 0.02 lb dried red dates
  • 10 g / 0.02 lb dried goji berries
  • 30 g / 0.07 lb dried longan
  • 15 g / 0.03 lb apricot kernels
  • 150 g / 0.33 lb rock sugar (or to taste)
  • 2 L / 8.5 US cup water


  • Soak the dried dates, goji berries and longan in cool water for 10 minutes, then drain them. If the dates aren't pitted, cut them into halves or quarters to remove the seeds.
    Note: You can soak them at the same time as the snow fungus, but they won't need as much time to rehydrate.
  • Peel the papaya and quarter it along its length, then scrape all the seeds out.
  • Cut the fruit into large chunks, roughly 5cm (2") thick.
  • Bring the water to a boil in a pot and put the dates, goji berries, longan and papaya in. Let it heat up until it comes to a boil a second time.
  • Add the snow fungus in along with the rock sugar and let it cook for 5 minutes.
  • Rinse the apricot kernels and pour them into the pot. Put the lid partially on, then simmer the ingredients for 30 minutes or until the fruit has softened to preference.
  • Serve hot or cold as is!


  • Opt for papaya that's not overly ripe. When you press into it, the flesh will still be firm. The taste will also be less sweet. This is the stage that will keep its shape when cooked over low heat.
  • Simmer low and slow. The extra time allows the flavors to infuse with one another.
  • Avoid stirring too often. As the ingredients cook, the pawpaw will begin to soften. Stirring it too much could dent or break the pieces.
  • Mum gets all the dried ingredients from the Chinese medicinal shop, but you can also find most of them from Chinese supermarkets in the dried goods section. Any and all can be skipped if you can't find them.
  • Soak the snow fungus 30 minutes before use and run it under clean water to remove any impurities. If you bought them whole, use scissors to cut off smaller pieces around the hard center after being soaked.
  • We like using rock sugar for our lighter desserts for its mild sweetness, but you can use whichever sweetener you prefer.


Calories: 206kcal | Carbohydrates: 52g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 378mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1898IU | Vitamin C: 124mg | Calcium: 46mg | Iron: 1mg