Ingredients: half a papaw (about 350g), 50g dried apricot kernels, 50g bird's nest, rock sugar, milk, and coconut gravy

Recipe: Grind the dried apricot kernels with water into slurry. Add rock sugar, milk and coconut gravy to the slurry. Put the mixture in a wok and bring to a boil. Thus almond juice is made. Put bird's nest in the half papaw (without nucleus) and add the almond juice made above. Steam for about 30 minutes. Remove and serve.