Since the weather is so gloomy and rainy in the past days, I decided to make this sweet soup (tong shui糖水) ~Yam Cream with Ginko Nuts for my family. This recipe was adapted from this book 糖水冰品. It was an easy to follow recipe. This sweet soup was very fragrant with the melt-in-your yam cream and sweet pumpkin. As I’m not a big fan of ginko nuts, I’ll use sago the next time when I make this sweet soup again.
Yam Cream with Ginko Nuts
Ingredients:
300g Yam, peeled and sliced
800ml Water
4 Pandan leaves
100g Ginko nuts, shelled and steam for 20 minutes
200-250g Pumpkin, cut into pieces, steamed for 10 mins or till soft
165g Sugar
11/2 tbsp Potato starch
1/2 cup Water
Methods:
- Boil water, pandan leaves and sliced yam together, until yam becomes soft. Leave to cool and blend with liquidizer till fine and creamy, return to pot, add sugar and stir well to boil again, stir in potato starch water to thicken and add steamed ginko nuts and cooked pumpkin pieces.
- Serve hot immediately.
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Enjoy!