Recipe Ingredient
- 1 kg yam,remove the skin and sliced
- 120 g shelled gingko nuts
- 220 g castor sugar
- 4-5 tbsp water
- 6 tbsp peanut oil or preferably lard
- 3 shallots sliced thinly
Instructions
- Put half the sugar and water in a non-stick saucepan. Allow to boil gradually over a low heat. Add the gingko nuts and simmer until the sugar is absorbed into the gingko nuts. (Keep watching the process of cooking to prevent the sugar getting burnt.)
- In the meantime, steam the yam slices until soft. Cool slightly, then put in a food processor with the remaining sugar and 3 tablespoons of oil or lard. Process until smooth. Remove the pureed yam.
- Heat a non-stick saucepan with the remaining oil and fry the shallots until golden and crispy. Add yam puree. Stir and fry over a gentle low heat until the paste is well mixed and smooth. Dish out and serve in individual small plates and sprinkle with some gingko nuts. Serve immediately.
