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    You are in: Home / Recipes / Malaysian Baked Papaya With Ginger Recipe
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    Malaysian Baked Papaya With Ginger

    Malaysian Baked Papaya With Ginger. Photo by cookiedog

    1/1 Photo of Malaysian Baked Papaya With Ginger

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Muffin Goddess's Note:

    A different version of baked papaya than the previous one I posted. This version has a crunchy filling/topping with pistachios, raisins, and ginger. If you don't care for raisins too much (like me), feel free to reduce the amount or leave them out entirely. If you need to leave out the pistachios, just sub in extra cookie crumbs to make up for some texture and volume. For another variation, use Greek yogurt in place of the heavy cream, and almonds in place of the pistachios. Adapted from Thai & Asian cookbook, untried by me. Posted for ZWT

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 ripe papayas (not too soft, for better presentation)
    • 2 pieces stem ginger in syrup, drained (reserve 1 tbs of ginger syrup)
    • 8 amaretti cookies, coarsely crushed (or whatever type of sweet biscuit you prefer)
    • 3 tablespoons raisins (optional)
    • 1 lime, juice and finely chopped zest of
    • 1/4 cup chopped pistachios
    • 1 tablespoon light muscovado sugar (or light brown sugar)
    • 4 tablespoons heavy cream, plus extra for serving (the extra can be lightly sweetened and whipped or liquid, as you prefer)

    Directions:

    1. 1
      Preheat the oven to 400 degrees F (200 degrees C).
    2. 2
      Cut the papayas in half lengthwise and scoop out the seeds. Place the halves (cut side up) in a large glass baking dish and set them aside while you prepare the filling/topping.
    3. 3
      Cut the stem ginger into thin matchsticks. Combine the ginger with the crushed amaretti and raisins in a medium mixing bowl. Stir in the lime juice, lime zest, and two-thirds of the nuts. Add the sugar and 4 tbs of cream. Mix well.
    4. 4
      Divide the filling evenly amongst the papaya halves. Drizzle with the reserved ginger syrup and sprinkle with the reserved chopped nuts. Bake for about 25 minutes, or until papaya is tender. Serve slightly warm with the extra cream.

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    Ratings & Reviews:

    • on June 30, 2010

      55

      Nice and sweet! I really did enjoy the recipe. I only had regular brown sugar so that is what I used. I'm not sure if it makes a difference, but it came out really good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2010

      55

      Wow, What a treat! I didn't have the stem ginger but I found online to sub crystalized ginger along with corn syrup in place of the syrup. I used a combination of graham crackers and crumbled orange cake for the amaretti (hey it's the world tour, I've got to use up some of the left overs somehow!) The result was absolutely delicious! I love amaretti, so I'll be sure to try it with those next time. Made by an Unruly for ZWT 6 Zingo!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 28, 2010

      55

      Loved, loved, loved this! Good enough to grace anyone's table. The ginger in this recipe took it a couple of steps above great! Will be having this again, but I think I will try the Mexican papaya's we can get here. Thnx for posting your recipe, Muffin Goddess. Made for the Voracious Vagabonds of ZWT 6.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Malaysian Baked Papaya With Ginger

    Serving Size: 1 (463 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 252.1
     
    Calories from Fat 100
    40%
    Total Fat 11.2 g
    17%
    Saturated Fat 4.7 g
    23%
    Cholesterol 100.8 mg
    33%
    Sodium 44.3 mg
    1%
    Total Carbohydrate 35.7 g
    11%
    Dietary Fiber 4.2 g
    16%
    Sugars 18.7 g
    75%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    ginger in syrup

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