Dessert
Papaya Pudding with Rose Water (Mu Gua Bu Ding)
Original name: Papaya Pudding with Rose Water
About this dish
A silky, fragrant papaya pudding infused with the delicate aroma of rose water. This dessert, reminiscent of old Chinese sweet shops, is a testament to the beauty of simple ingredients prepared with patience.
The natural sweetness of ripe papaya is elevated by a hint of cardamom and a floral finish, creating a comforting yet elegant treat that feels both nostalgic and modern.
Ingredients
UK and US measurements are both included for every recipe.
Ripe papaya
fruit400 g
Imperial measurement: about 2 cups chopped
Milk
dairy300 ml
Imperial measurement: 1¼ cups
Heavy cream
dairy120 ml
Imperial measurement: ½ cup
Sugar
other50 g
Imperial measurement: ¼ cup
Gelatin powder
other7 g (about 2¼ teaspoons)
Rose water
liquid2 teaspoons
Ground cardamom
spice¼ teaspoon
Garnish
otherto taste
Method
Bloom the gelatin
5 minutesSprinkle the gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5 minutes until it becomes thick and sponge-like.
Blend the papaya
2 minutesIn a blender, puree the chopped papaya until completely smooth. Set aside.
Warm the milk mixture
3 minutesIn a small saucepan, combine the milk, cream, and sugar. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
Dissolve the gelatin
1 minuteRemove the saucepan from the heat and add the bloomed gelatin, whisking until it is completely dissolved.
Combine with papaya puree
2 minutesStir the papaya puree, rose water, and cardamom into the milk mixture. Whisk until fully blended.
Strain and pour
5 minutesStrain the mixture through a fine-mesh sieve into a large measuring cup for a silky texture. Pour into four small cups or molds (~150 ml each), leaving a bit of space at the top.
Chill and serve
4 hours (overnight if possible)Refrigerate for at least 4 hours or until set. To serve, enjoy from the cups or dip the molds briefly in hot water to unmold onto plates. Garnish with dried rose petals and fresh mint, if desired.
Equipment
- Small saucepan
- Whisk
- Blender
- Fine-mesh strainer
- 4 small dessert cups or molds (150 ml capacity)
- Mixing bowls
Nutrition facts
Tips
- For the best flavor, choose a papaya that is fully ripe—its flesh should give slightly to gentle pressure and have a sweet, floral aroma.
- If you prefer a dairy-free dessert, substitute the milk and cream with full-fat coconut milk and increase the gelatin slightly (by about ⅛ teaspoon) for the extra creaminess to set properly.
- The pudding will keep refrigerated for up to 3 days. The color may deepen slightly as the papaya oxidizes, but the taste will remain lovely.
- If you find rose water too strong, start with 1½ teaspoons and add a bit more after tasting, remember, the fragrance will become more pronounced as it chills.
Serving suggestions
- Serve chilled in clear glass cups over a bed of crushed ice for a tea-party presentation.
- For.
- For a cheeky garnish, add a pineapple wedge or a small papaya ball.
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Recipe by
Mei Zhang
Specialises in Chinese cuisineMei Zhang is a dumpling artist who puts a pleat in each one to represent a year of her life. She is 32.
Describe yourself in three words: Nostalgic, artistic, slow but perfect.