Che Du Du Tiem (Papaya, Snow Fungus and Jujube Che), Sweetened with Monk Fruit
Sweets and drinksSweet SoupsVietnamabout 1 hour 30 minutes
This papaya, snow fungus and jujube che gives a clean tasting bowl with a springy crunch from the fungus and papaya still in whole pieces. The hard part is the papaya, which cooks fast and turns to mush if it stays in the pot.
The papaya and snow fungus go in only for the last 5 minutes, while the mung beans and the two kinds of jujube cook for 15 minutes over low heat first. The snow fungus soaks for a full hour before the yellow base is trimmed off.
This batch weighs about 1.7kg, at roughly 162 calories per 100g. It suits a light dessert.
Method
Peel 1 papaya, wash it, and cut it into bite sized pieces.
Soak 50g mung beans, half a snow fungus, 15g goji berry and both kinds of jujube in water for 1 hour to soften, then trim the base off the snow fungus and cut it into small pieces.
Tie 5 pandan leaves into a bundle, boil them in the pot for 3 minutes, and lift them out.
Add the mung beans, jujube and goji berry to the pot, cover, and simmer for 15 minutes over low heat.
Add the snow fungus and papaya, boil for 5 minutes, then stir in 90g kOBE Monk Fruit Blend and boil for another 3 minutes.
Stir in 1 vial of vanilla powder, taste for sweetness, and turn off the heat.
Tips
Snow fungus needs a full hour of soaking to swell evenly and stay crunchy.
Trim off the yellow base of the snow fungus so the soup does not taste musty.
Add the black and red jujubes together at the start, since going in late they never release their flavor.
Lift the pandan bundle out after 3 minutes, as leaving it in darkens the liquid and turns it harsh.
The papaya goes in last for only 5 minutes so the pieces hold their shape.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.