Papaya and Snow Clam Sweet Soup
A silky, creamy Cantonese dessert featuring tender snow clam simmered with sweet papaya in aromatic coconut milk. This traditional sweet soup is prized for its silky texture and subtle ocean flavor.
Story
Snow clam (also called Hokkain) is a dried shellfish that releases a silky, gelatinous texture when slowly simmered. The key is patience—allow it to soak overnight and change the water several times to remove any marine taste. Fresh ginger is your secret weapon here, both for cooking and soaking. Choose a ripe papaya that gives slightly when pressed—it should smell sweet at the stem end.
Ingredients
dried snow clam
10 grams
ripe papaya, cubed
1 medium (about 300g)
rock sugar
40 grams, or to taste
fresh ginger slices
4-5 pieces
coconut milk
100ml
water
500ml
Instructions
1
Soak the snow clam
Place the dried snow clam in a bowl and cover with plenty of cold water. Add 2-3 ginger slices. Let soak for 12 hours in the refrigerator, changing the water every 3-4 hours. This removes the briny taste and rehydrates the clam.
2
Clean and prepare
After soaking, drain the clam and rinse well. Pick through carefully to remove any tiny shells or dark spots. Pat dry with paper towels.
3
Start the simmer
Transfer the prepared snow clam to a ceramic炖盅 (or heatproof bowl). Add the remaining ginger, rock sugar, and 500ml fresh water. Cover and place in a steamer or double boiler.
4
Slow cook until silky
Bring the steamer to a boil, then reduce to a gentle simmer. Cook for 1 hour—the clam will become tender and release its natural gelatin, creating a silky broth.
5
Finish with papaya and coconut
Add the papaya cubes to the pot. Pour in the coconut milk and stir gently. Continue加热 for another 5-8 minutes until the papaya is tender but still holds its shape. Taste and adjust sweetness if needed. Serve warm or slightly chilled.
