• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

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


  1. Steam pumpkin until soft, then mash, cube or puree it.
  2. Cut yam into thick slices and steam over high heat for approxi­mately 20 minutes, or cooked through.
  3. In an electric blender, liquidise steamed yam with water. Sieve.
  4. 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.
  5. In a pan, heat oil and fry shallots to make shallot oil. Remove shallot crisps for other use.
  6. 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.
  7. Continue stirring until thor­oughly mixed, about 20 minutes.
  8. Dish out onto a shallow dish or individual moulds.
  9. Top with the pumpkin and gingkoes. Serve warm.
  10. 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.
  11. 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.

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