my skills for dessert & pastry is always weaker than the cooking skills. So, this is one of my favorite ingredient, Yam that I always craved as dessert. The Chinese Yam has the fluffy and soft texture when we made it into pastry or dessert.
This is a traditional Chinese warm dessert originate from GuangDong District, China. To be specific, it is a Teow Chew dish. Soon i will be trying more of the savory dessert from the same district. Now let us focus on this yummy taro dessert. It can be used as the pastry filling for bun and cakes too.
I have some ginkgo on top of the dessert to layer up the sweetness of the dessert. The function of the ginkgo is to balance the entire sweetness and gingko is a herb that is good for the body. Further explanation on gingko can be found HERE
Chinese Yam * 400g (remove skin and cut into small cubes)
Corn oil * 80g (if the paste is not smooth can add additional 5-10g)
Sugar * 80g
Ginkgo * 10 pcs (can get the ready made ginkgo from oriental market)
How to make:
- Steam the yam cubes until it soft and use the fork to make it into a mash.
- Heat up the wok with corn oil, then add in the mash yam paste and stir it well with the oil at low heat
- Add in the sugar and continue to stir it with the manual egg mixer until it smooth
- Continue to stir until the entire yam paste is not stuck to the wok and can be removed to bowl easily
- Decorate the yam paste with ginkgo on top.
- Serve while hot or you may keep in the freezer up to 3 days. Always reheat whenever you want to eat it.