Double boil Gum Tragacanth with papaya 雪燕木瓜盅

Our lovely papaya tree has been providing us with abundant of joy.

So today, we shall have Double boil Gum Tragacanth with papaya.

Gum Tragacanth also is known as 雪燕. It is the excretion from a tree with the same name.  The origin usually from Thailand, China and India.

The benefit of this is that it helps to detox and nourish the lungs.  You can read more benefits in the attached links.

Why it is call 雪燕 is that after hydration and cooking, the end product is like bird nest.  The real one has this hint of sour smell to it.  After cooking, this sourness is gone.

Baring in mind, a tiny block of gum tragacanth can actually "swell" to a fair bit after soaking. 

Source and source

On the other hand, the little "rocks" looks like precious stones.  Don't they?

What you need:

20g gum tragacanth
Papaya
rock sugar
3 bowls water

Method:

Pre-soak the gum tragacanth for 2 hours.  Clean off some impurities.

Combine it with papaya, water and rock sugar.

Double boil for 1/2 hour.

Serve hot.  (we prefer it cold so I will chill it).


Enjoy!