This dessert is not only yummy but pumped with lots of health benefits. With the Instant Pot, this is easy peasy!
According to ancient traditional Chinese medical texts, White Fungus nourishes the lungs and is effective as a home remedy to treat dry coughs, including a dry throat. The White Fungus also has high collagen content and is said to provide health and beauty benefits – improve skin complexion. The papaya assists with water retention, reduce symptoms of constipation, enhancement of breast milk. Last but not least, Gingko Nuts prevents or delays neurodegenerative conditions, improves blood flow in the brain due to its effects on a hormone called norepinephrine, contains high antioxidant content that that could otherwise cause damage to body cells and facilitate cancer development, lowers cholesterol levels.
- 2L/8.5 cups of Water
- 20g/0.7oz Snow/White Fungus; soaked in water to soften (discard water)
- 500g/17.6oz Ripe Papaya (you can use Chinese Pear as a substitute as well)
- 5 Pandan Leaves; knotted (optional)
- 12 pitted Red Dates
- 1 tsp North (bitter) Almonds *do not use more than 1 tsp
- 1 tsp South (sweet) Almonds *do not use more than 1 tsp
- 1 cup peeled Gingko Nuts; use a toothpick to remove the green stem in the nut.
- 120g Rock Sugar
- Remove the dark and hard yellow part of the White/Snow Fungus. Cut White Fungus into smaller pieces.
- Remove Papaya skin and cube it.
- Put all the ingredients into the Instant Pot and use the ‘Soup’ function, allow natural release. I normally like to double boil it (if double boiling, add Papaya only in the second cycle or it will become mushy).
- If using the stovetop, boil over a slow fire for 30-40 mins or until the Papaya is soft.
- If using the slow cooker, set on medium for 8 hours.
- Discard pandan leaves.
- Serve warm or chilled.