It’s been my favourite dish at wedding dinners. I always save my stomach for this last dish whenever I see its name pop out on wedding menus. Yummy yum yum… the savoury taste of (dialectal) roots – literally!
- Yam: 2 (About 800g – 1kg)
- Olive oil: 150g
- Coconut cream: 100g
- Salt: a pinch
- Sugar: 150g
- Gingko nut: 1 small can (200g)
- Steam yam for at least 30min till soft. Roughly mash with fork or masher.
- Place yam in food blender. Gradually add oil in while blending.
- Heat up wok. Place yam into wok and stir in coconut cream.
- Add salt and sugar. Stir till dissolved.
- Serve warm with gingko nuts.
- Having a food blender will help to save a lot of effort on the mashing. Unfortunately, I don’t have one at home. The portion seen here was mashed with a fork first and later worked through a sieve to achieve the smoother texture.
- To get an even smoother texture, either use more oil or add water to it. This would produce a slightly runny effect which is what we get in restaurants.
- Don’t add too much coconut cream into the yam paste as the taste of coconut would overwhelm the original taste of the yam.
8 – 10 bowls.