Papaya, Peach Resin and Coconut Soup 木瓜桃膠椰汁糖水

Instead of papaya, you can also use cantaloupe, mango, honeydew, Asian pear,
pear and peach.

I used 60g rock sugar for lightly sweet. 80g of rock sugar would give you
regular sweetness.

If using coconut milk, use approx. 400g and add only 1 ½ cup water.

40g of dried peach resin will give you approx. 1 ½ cups after it’s soaked. I
like to add a lot but feel free to use less.

You can serve hot or cold.

Servings: 4 Servings

Author:

Prep Time
45 minutes

Cook Time
30 minutes

Total Time
1 hour, 15 minutes

Course:

Soup Dessert

Cuisine:

Chinese

Keywords:

papaya Coconut Cream Peach Resin

🧂 Ingredients

1 Papaya

(approx. 600g)
40 g Dried peach resin
60 g Rock sugar
200 ml Coconut cream
2 c Water

Instructions

1 Soak dried peach resin overnight in water. You may also soak it in hot water and
it will soften in approx. 3 hours
2 Use a tweezer to remove impurities or residue from the tree. I find the easiest
way is to prepare 2 bowls, 1 filled with water. Use the empty bowl to place the
clean peach resin. The one filled with water is for the impurities so you can
easily release what’s on the tweezer into the water.
3 In a pot, add the cleaned peach resin, 200 ml coconut cream, 2 cups water and
60g of rock sugar.
4 Bring to a boil and then reduce the heat to low. Cook for 30 minutes
5 Dice papaya
6 Add papaya to the pot after the peach resin has cooked for 30 mintues.
7 Bring to a boil again using higher heat
8 After it boils, it is ready to eat
9 Serve

Nutrition Info

Name	Amount
Calories	317 kcal
Carbohydrates	62 g
Protein	1 g
Fat	9 g
Saturated Fat	8 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	1 g
Sodium	37 mg
Potassium	143 mg
Fiber	3 g
Sugar	54 g
Vitamin A	722 IU
Vitamin C	46 mg
Calcium	19 mg
Iron	1 mg