Ingredients (for paste)
- 500g Skinned Yam, cubed
- 50-60g Caster Sugar
- 30ml Vegetable/Fried Shallot Oil
Directions (for paste)
1. Steam yam for 30 minutes or until soften before mashing.
2. Heat oil in a wok, then add mashed yam and sugar.
3. Stir well and cook over low heat until not sticky.
Ingredients (for toppings)
- 20-25 Vacuum Pack Gingko Nuts
- 1 Tablespoon Caster Sugar
- 2 Water Chestnuts, grated
- 100g-150g Skinned Pumpkin, cubes
- 1 1/2 Tablespoons Coconut Cream
Directions (for toppings)
1. Wash and pat dry the gingko nuts then marinate it with 1 tablespoon of caster sugar for about 10 minutes.
2. Steam the pumpkin cubes over medium heat for about 15 - 20 minutes until soft then mash it using a fork and set aside.
3. Scoop cooked yam paste into a bowl or plate with depth then arrange the sugar gingko nut around it and place the mashed pumpkin in the middle and top with grated water chestnut.
4. Steam it for 15 minutes then drizzle the coconut cream on top and steam for another 5 minutes on medium heat.
5. Serve either hot or warm.
Notes
a) If you prefer sweet taste then add more sugar or else you can reduce the sugar amount.
b) You can either used those vacuum pack gingko nuts found in leading supermarket or you can used those dried type one.
c) You can omit the pumpkin and water chestnut if you don't prefer them.
