Pumpkin Yam Dessert 金瓜芋泥
500g Yam (with skin removed)
500g Pumpkin (with skin and seeds removed)
200-300ml Thick coconut milk
3 pcs Pandan leaves
2 litres Water
2 tbsp each Rice flour and water for thickening
1. Cut yam and pumpkin into pieces. Steam for about 20 mins.
2. Blend steamed yam and pumpkin with 1 litre water.
3. Boil 1 litre water with sugar and pandan leaves.
4. Once it boils, add in blended pumpkin and yam. Once mixture boils again, add in coconut
milk, followed by rice flour mixed with a little water. Let it boil once more.
5. This dessert can be served hot or cold.
Source: Got this recipe from newspaper cutting….yummy!
Ann, I made this today and it is really YUMMY!!!!!!!! However, I need to use more of the thickening solution. REALLY YUMMY! Thanks for sharing this recipe!
Oh Ai Li, so sorry that I missed reading your comment on the 19 Mar. Luckily you liked this dessert after trying…phew!!! You can place the remaining in the fridge and heat it up again the next day. Ya lah, sometime adding this thickening must 'aga aga'!
No problem Ann! Thanks!
Ann, can I use Heng Guan fresh coconut? Is it thick enough? Is it advisable to leave this overnight in the fridge? Thanks for your help!
Heehee…I'm also not good in choosing a good yam. Ask the store seller that you want yam from Thailand.
I wish to try this too:-)
May I know how to choose a nice yam? I have zero experience in this. Thanks!
I also love 竽泥 very much. I prefer the original type, no coconut milk. For this recipe is not watery type, not bad.
Just curious is this suppose to be creamy or more watery ? I love 竽泥 you know those serve in the restaurants with the ginko nuts… yummy…. 流口水了!