Yam Paste With Pumpkin & Ginkgo Nuts

Or Nee(Yam Paste With Gingko Nuts) is a must dessert for Teochew People during the Chinese New Year. So this year I decided to make some of this to share with my friends who came over for New Year gathering.


I cook and mashed the yam then stir-fry it with oil and top with Mashed Pumpkin, grated water chestnut, sugar ginkgo nuts and drizzle with some coconut cream.

Ingredients:
500g Skinned Yam, cubed
50-60g Caster Sugar
30ml Vegetable/Fried Shallot Oil

Methods:
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.

Topping:
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

Methods:
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.