Ingredients: 600g Yam (Taro), 200g Pumpkin, 100g Gingko, 200g sugar (put less sugar at your desire), 1 packet of coconut cream, some pandan leaves, shallot oil, salt
Method: Peel yam and cut them into chunks with 1cm thick. Cut pumpkins into cubes. Cut 2cm of pandan leaves and put the yam to steam for 45mins or till the yam is soft. Use the back of the fork to mesh the yam.
Method:
Cut 2cm pandan leaves and put the pumpkin to steam for 15mins or till the pumpkin is soft.
Remove the seeds of gingko and boil water to cook it till soft.
On a separate pot, cook 200 g of sugar syrup and set aside for later use.
Heat 2 tbsp of shallot oil and place the meshed yam paste to cook till smooth at a low fire. Add dash of salt and sugar syrup to stir well. If the yam is too dry, add more shallot oil. Stir till smooth and set aside to serve with pumpkin and gingko, topped with coconut cream.
Note: You can use lard oil which is much more fragrant but it is unhealthy
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Remove the seeds of gingko and boil water to cook it till soft.
On a separate pot, cook 200 g of sugar syrup and set aside for later use.
Heat 2 tbsp of shallot oil and place the meshed yam paste to cook till smooth at a low fire. Add dash of salt and sugar syrup to stir well. If the yam is too dry, add more shallot oil. Stir till smooth and set aside to serve with pumpkin and gingko, topped with coconut cream.
Note: You can use lard oil which is much more fragrant but it is unhealthy
Post link: https://www.facebook.com/photo.php?fbid=10152629426834802&set=gm.686157884786624&type=1&theater