Saturday, June 22, 2019

Teochew Pumpkin Yam Paste With Gingko Nuts

Teochew Pumpkin Yam Paste With Gingko Nuts

My Mom used to make delicious Teochew yam paste when she was alive. I'm glad learnt from her and my family could still enjoy this Teochew delicacy.

Teochew Yam Paste:
 1 kg Yam (taro)
 200g Lard (or coconut oil)
 350g Sugar
 Coconut milk
 Pumpkin puree (steamed)
 Ginkgo (canned ginkgo, or home cooked in syrup)

1) Wash the yam, peel, slice and steam it. While hot, mash it. If you are worried that the yam paste is not smooth enough, you can blend it in a food blender with a little coconut milk.

2) Heat a wok with the oil and pour in the yam paste. In order to have a smooth and creamy yam paste, you can add a little more oil.

3) Add your desired amount of sugar and mixed well. I prefer my yam paste less sweet. Cook it until the yam paste does not stick to the wok.

4) Serve hot or cold with some coconut milk, steamed pumpkin puree and ginkgo nuts.

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