芋泥 (Yam Pudding-Ou nee)

Yam is the common name for some species in the genus Dioscorea (family Dioscoreaceae). These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania. There are many cultivars of yam.  From Wikipedia’s Yam

Ingredient:

Yam(skin removed and chopped) 800(g)
Gingko nuts 100 (g)
Castor sugar 200(g)
Sugar 3(tbsp)
Pumpkin(diced) 1/4(cup)
Lard 6(tbsp)
Water 1/4(cup)

Method

01. Place pumpkin and gingko in a saucepan,add 1/4 cup water and the sugar and cook until done.The pumpkin should have absorbed the syrup.
02. Pick out gingko nuts,split them in half and pick out bitter centre.Set aside nuts.
03. Steam yams over rapidly boiling water till soft.Blitz it in a processor with castor sugar and lard till it is a smooth paste.Set aside and keep warm.
04. Stir pumpkin into yam paste.Spoon into serving bowls.Top with gingko nuts and serve warm.

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