Yam Cream with Ginko Nuts
Total Steps
8
Ingredients
8
Tools Needed
5
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Yam Cream with Ginko NutsIngredients
- 1/2 cup Water
- 1 1/2 tablespoons Potato starch
- 300 grams Yam, peeled and sliced
- 800 milliliters Water
- 4 leaves Pandan leaves
- 100 grams Ginko nuts, shelled
- 200-250 grams Pumpkin, cut into pieces
- 165 grams Sugar
Instructions
Step 1
Shell the ginko nuts and steam them for 20 minutes. Set aside.
Step 2
Cut the pumpkin into pieces and steam for 10 minutes or until soft. Set aside.
Step 3
In a small bowl, mix 1/2 cup water with 1 1/2 tablespoons of potato starch to create a slurry. Set aside.
Step 4
In a pot, combine 800ml water, pandan leaves, and sliced yam. Bring to a boil and cook until the yam becomes soft.
Step 5
Remove the yam mixture from heat and let it cool completely. Once cooled, transfer it to a blender and blend until fine and creamy.
Step 6
Return the blended yam cream to the pot. Add sugar and stir well. Bring the mixture to a boil again.
Step 7
Slowly stir in the prepared potato starch slurry to thicken the yam cream. Add the steamed ginko nuts and steamed pumpkin pieces, stirring gently to combine.
Step 8
Serve hot immediately.