This dessert is one of my top favourite desserts and I love it so much. *nomnomnom*
It’s just so good! I can’t explain it, you just have to try it.
So let’s cut to the chase and here’s how you make it:
1 medium-sized yam
Rock sugar or regular granulated sugar
Oil for frying
1. Cut the yam and pumpkin, if using, into 1-inch pieces. Place the yam, pumpkin and ginko nuts in a steamer and steamed until soft. If you want your yam paste to be slightly bitsy, do not steam the yam until it’s fully cooked.
2. Mash up the pumpkin and set aside.
3. Mash the yam until it becomes like mashed potato. If you prefer bits, don’t mash it too fine.
Tadah! We’re not too far off from here~
4. If using ginko nuts, you have the option of sweetening them. Simply make syrup water by dissolving sugar in water over a med-small heat and place them in the syrup to absorb the sugary goodness.
Now we can move on to the cooking part
5. Heat a few tablespoons of oil in a wok or a large frying pan. Preferably something that is deep so that you don’t have to worry about stuff falling out during the mixing. Fry the shallots until brown and crispy then remove them, keeping the oil in the wok/pan.
*Don’t discard the shallots! You can eat it as a topping for fried rice or any other savoury dish.
6. Turn down the heat to low and add the yam paste to the wok/pan. Pour in some syrup water and start mixing! Gradually add in the syrup water and mix constantly until you get the consistency that you want.
It’s a bit difficult at the start, but keep using those arm muscles to mix the yam!
I apologise if you wanted exact measurements but I believe it all boils down to gut feelings and taste. So, go with what you feel is right! Good luck!