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

    Average Rating:

    3 Total Reviews

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    • on June 30, 2010

      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!

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    • on June 30, 2010

      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!

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    • on June 28, 2010

      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.

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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
    Total Fat 11.2 g
    Saturated Fat 4.7 g
    Cholesterol 100.8 mg
    Sodium 44.3 mg
    Total Carbohydrate 35.7 g
    Dietary Fiber 4.2 g
    Sugars 18.7 g
    Protein 5.2 g

    The following items or measurements are not included:

    ginger in syrup


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