南北杏木瓜炖雪耳, double boiled white jelly fungus with papaya and apricot kernels is an immensely popular Cantonese 糖水 dessert and easily one of my favorites! Not only does it tastes good, it is also also almost effortless to prepare! I remember vividly when I first had it on my very first trip to Hong Kong more than 10 years back. Accustomed to eating papaya raw then, I was very much intrigued to see it being cooked into a dessert when I first saw it. And boy o’ boy it was addictive! Since then, it has become a dessert which is cooked very frequently at home. Its good eaten warm, but I absolutely love it chilled overnight. Great for the current “summertime” weather!