Recipe Ingredient
- 150g peeled pumpkin
- 600g yam, peeled
- 300 ml water
- 20 gingko nuts, shelled
- 1 tablespoon sugar
- 500 ml water
- 100g lard/oil/shortening
- 2 shallots, sliced thinly
- 120g sugar
- 1/8 tsp salt
- Lotus Root Sauce (optional):
- 1 tablespoon lotus root powder or cornflour
- 3 tablespoons water
- 1/2 tablespoon sugar
Instructions
- Steam pumpkin until soft, then mash, cube or puree it.
- Cut yam into thick slices and steam over high heat for approximately 20 minutes, or cooked through.
- In an electric blender, liquidise steamed yam with water. Sieve.
- Split gingkoes and remove the bitter-tasting plumule. Place gingkoes, sugar and water to cover in a small pot and boil over low heat until water dries up and gingkoes turn a shiny yellow.
- In a pan, heat oil and fry shallots to make shallot oil. Remove shallot crisps for other use.
- Add sugar and salt to the shallot oil in the pan. Stir slowly over very low fire and at the same time add the yam puree. You may add a little oil from the edge of the pan so that the yam paste will not stick to the pan.
- Continue stirring until thoroughly mixed, about 20 minutes.
- Dish out onto a shallow dish or individual moulds.
- Top with the pumpkin and gingkoes. Serve warm.
- Lotus Root Sauce: Mix the lotus root powder or cornflour and water. Place in a pan with the sugar and boil until it thickens. Pour onto the yam pudding to enhance its smoothness.
- Note: LEE WENG ENG is a Teochew and owner-chef of the New Formosa Restaurant. Trained in Taiwan and Hong Kong, he specialises in Teochew, Sichuan and Taiwanese cuisine.
