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.
Approximate cost (CAD) $9
Ingredients
- 1 Papaya (approx. 600g)
- 40 g Dried peach resin
- 60 g Rock sugar
- 200 ml Coconut cream
- 2 c Water
Instructions
- Soak dried peach resin overnight in water. You may also soak it in hot water and it will soften in approx. 3 hours
- 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. 
- In a pot, add the cleaned peach resin, 200 ml coconut cream, 2 cups water and 60g of rock sugar.
- Bring to a boil and then reduce the heat to low. Cook for 30 minutes
- Dice papaya
- Add papaya to the pot after the peach resin has cooked for 30 mintues.
- Bring to a boil again using higher heat
- After it boils, it is ready to eat
- Serve
Nutrition
Calories: 317kcalCarbohydrates: 62gProtein: 1gFat: 9gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 37mgPotassium: 143mgFiber: 3gSugar: 54gVitamin A: 722IUVitamin C: 46mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!