Yunnan Cuisine: Méigui Mùguāshuì (Rose Papaya Water)

[JP] |Méigui|Mùguāshuì
[CN] |Méigui Mùguāshuì

A jelly-like dessert containing rose jam, a specialty of Yunnan.

Mùguāshuì is what is known as bingfen in Sichuan. The raw material, papaya seeds (seeds of Nicandra physalodes), and water are placed in a container and kneaded by hand, then food-grade slaked lime (calcium hydroxide) is mixed in to turn it into a gel. If you knead it outside of the water, air gets in, resulting in more bubbles in the finished product.

Toppings include rose jam, red granules which are rose sugar, and white pieces called mǐliángxiā, which are like rice jelly (there is no shrimp in it). It has a rose fragrance. Mix well before eating.

By the way, if you use Nicandra physalodes powder, it doesn't get bubbles and becomes more like jelly.