📝 About This Recipe
A pinnacle of Cantonese 'Tong Sui' (sweet soup) culture, this elegant dessert features the prized Hashima—snow frog tissue renowned for its collagen-rich, silky texture. Gently double-boiled inside a vibrant Hawaiian papaya, the fruit's natural enzymes tenderize the Hashima while infusing the rock sugar syrup with a delicate, tropical perfume. This dish is a celebrated beauty tonic in Modern Chinese Fine Dining, offering a sublime balance of cooling properties and sophisticated sweetness.
🥗 Ingredients
The Hashima Preparation
- 10 grams Dried Premium Hashima (high-quality, clean pieces without black impurities)
- 3 slices Ginger (smashed to release aromatics)
- 1 stalk Spring Onion (tied into a knot)
- 1 tablespoon Shaoxing Wine (for blanching)
The Papaya Vessel
- 2 pieces Hawaiian Solo Papaya (medium-sized, semi-ripe with a yellow-orange skin)
- 40 grams Yellow Rock Sugar (crushed into smaller pieces; adjust to taste)
- 300 ml Filtered Water (or as needed to fill the papaya)
- 4 pieces Dried Red Dates (pitted and sliced)
- 6 pieces Dried Longan (rinsed)
Garnish and Finish
- 1 teaspoon Goji Berries (soaked in warm water for 5 minutes)
- 2 tablespoons Fresh Coconut Milk (optional, for a creamy finish)
- 2 small flakes Gold Leaf (for a fine dining presentation)
👨🍳 Instructions
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1
Begin the preparation 12 hours in advance by soaking the dried Hashima in a large bowl of cold filtered water. It will expand significantly (up to 10-15 times its size) and turn into a white, fluffy, jelly-like substance.
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2
Once fully hydrated, use tweezers to carefully remove any black specks or impurities from the Hashima. Rinse thoroughly under cold running water in a fine-mesh sieve.
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3
To remove the 'fishy' scent, bring a small pot of water to a boil with the ginger slices, spring onion knot, and Shaoxing wine. Add the Hashima and blanch for 2 minutes.
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4
Drain the Hashima immediately and refresh in an ice-water bath to maintain its delicate, bouncy texture. Set aside.
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5
Prepare the papaya by cutting off the top third (lengthwise or crosswise depending on stability) to create a lid. Use a spoon to gently scrape out all the seeds and pith, taking care not to puncture the skin.
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6
If the papaya does not sit upright, trim a very thin slice off the bottom to create a flat base, ensuring you don't cut into the flesh cavity.
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7
Divide the blanched Hashima, red dates, and dried longan equally between the two papaya cavities.
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8
Add the crushed rock sugar into the papayas and pour in filtered water until the liquid level is about 1cm below the rim.
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9
Place the papaya lids back on. Secure them with toothpicks if they seem unstable.
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10
Prepare your double-boiler or a large steamer. Place the papayas in deep, heat-proof ceramic bowls that fit inside the steamer to catch any juices that might overflow.
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11
Steam over medium-low heat for 45 to 60 minutes. The papaya skin should look slightly darkened and the flesh should be soft when pierced with a skewer.
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12
Carefully remove the bowls from the steamer. Remove the lids and garnish with the soaked goji berries and a touch of gold leaf if using.
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13
Serve immediately while hot, or chill in the refrigerator for 4 hours to serve as a refreshing cold dessert.
💡 Chef's Tips
Choose papayas that are 70-80% ripe; if they are too ripe, they will collapse during the long steaming process. Always use yellow rock sugar rather than white granulated sugar for a mellow, 'round' sweetness and a clear syrup. Do not skip the blanching step with ginger and wine, as this is crucial for the clean taste expected in fine dining. If the papaya flavor is too intense for your palate, you can double-boil the Hashima in a ceramic jar first and pour it into a fresh papaya just before serving. For an extra velvety texture, replace half the water with fresh coconut water.
🍽️ Serving Suggestions
Pair with a glass of aged Shou Mei white tea to complement the floral notes of the papaya. Serve alongside a small plate of crispy almond tuiles for a textural contrast. Offer a small pitcher of warm coconut milk on the side for guests to drizzle at their discretion. A glass of late-harvest Riesling provides a beautiful acidity to balance the collagen-rich mouthfeel. Present on a bed of crushed ice if serving the chilled version to maintain the temperature at the table.