Yam Cream with Ginko Nuts
300g Yam, peeled and sliced
4 Pandan leaves
100g Ginko nuts, shelled and steam for 20 minutes
200-250g Pumpkin, cut into pieces, steamed for 10 mins or till soft
11/2 tbsp Potato starch
1/2 cup Water
Boil water, pandan leaves and sliced yam together, until yam becomes soft. Leave to cool and blend with liquidizer till fine and creamy, return to pot, add sugar and stir well to boil again, stir in potato starch water to thicken and add steamed ginko nuts and cooked pumpkin pieces.
Serve hot immediately.