Papaya Dessert Soup

Since Elaina asked for the Papaya Dessert Soup recipe from the Gilmore Park Church Community Kitchen Christmas Potluck 2008, I decided to post it here to share with everyone. Lorna, thank you for sharing the recipe.



  • 2 Hawaii Papayas —– peel and cut into big cubes
  • 3 White Fungus —– wash, soak in water till soft, core out the centre hard part and cut into small pieces, scald in boiling water and drain
  • 10 Figs (Chinese white figs) —– wash and cut to quarters
  • 20 Red Dates (Chinese dried red dates) —– wash, soak in water till soft cut to halves
  • 3 tablespoons Chinese sweet and bitter almonds* ( skinless ) —– wash
  • 1 pack Crystal Sugar (small cubes) 400 g.—– or rock sugar
  • 16 cups of water


  • Bring the water to boil and add in the white fungus, figs, red dates, sweet & bitter almonds
  • Bring to boil and simmer on low heat for an hour
  • Bring the soup to a boil again on high heat, add in the crystal sugar, stir till melt
  • Add in the Papaya cubes, turn off the stove, cover and let sit for 5 minutes
  • Serve while hot or chilled.
This recipe serves 12 to 15.
* Chinese sweet and bitter almonds is known as “larm buck herng” in Cantonese.

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  1. Elaina

    Thanks so much for sharing the recipe Suanne!! I can’t wait to give this dessert soup a try. I have one question, what do you call chinese white figs (in cantonese)?

    1. Suanne

      Hi Elaina, Chinese white fig is called Moh Fah Koh in Cantonese.

  2. chinchyesek

    Martin Yan would probably have used a melon-baller as to the papaya to give a
    more attractive presentation, steaming in a double-boiler to the extent possible or practical preserves the flavour more IMO, yes, it is more time-consuming, I concede.

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