Skip to main content

芋泥 (Yam Pudding-Ou nee)

Yam is the common name for some species in the genus Dioscorea (family Dioscoreaceae). These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania. There are many cultivars of yam.  From Wikipedia's Yam

[gallery]

Ingredient:

Yam(skin removed and chopped) 800(g)
Gingko nuts 100 (g)
Castor sugar 200(g)
Sugar 3(tbsp)
Pumpkin(diced) 1/4(cup)
Lard 6(tbsp)
Water 1/4(cup)

Method

01. Place pumpkin and gingko in a saucepan,add 1/4 cup water and the sugar and cook until done.The pumpkin should have absorbed the syrup.
02. Pick out gingko nuts,split them in half and pick out bitter centre.Set aside nuts.
03. Steam yams over rapidly boiling water till soft.Blitz it in a processor with castor sugar and lard till it is a smooth paste.Set aside and keep warm.
04. Stir pumpkin into yam paste.Spoon into serving bowls.Top with gingko nuts and serve warm.

Comments

Popular posts from this blog

Gui Ling Gao(Chinese Herbal Black Jelly)

[caption id="attachment_890" align="alignnone" width="300" caption="Homemade Guilingao"] [/caption] Ingredients 5 packs of gui ling gao powder 4 1/2 cups water 150gm HoneyComb sugar(黄蜂糖) 3/4 cup water Method 01. Put 3 cups of water in a pot with the HoneyComb sugar. Boil until rock sugar dissolve. 02. While boiling sugar water, mix the 5 packs of jelly powder with 1 cup water. Mix well with a whisk. 03. After the sugar water is ready, slowly pour in the jelly powder mixture. Whisk at the same time when pouring in the sugar water. Risk the bowl with rest of the 1/2 cup of water and pour in the pot. Whisk fast to prevent lumps and for a smooth texture. The jelly thicken up really quick so prepare the molds a head of time. 04. Pour the thick jelly into the molds and let it cool and set. It will set once it cooled. Put all the jelly in the refrigerator. 05. In another pot, mix the sugar slap and 3/4 cup water to make syrup. Boil the sugar until it di

汤圆 Plain Glutinous Rice Balls

Ingredients (glutinous rice balls): *300g glutinous rice flour *½ cup of boiling water *1 cup of water (room temperature) *Food coloring (optional) Ingredients (syrup): *Rock sugar to taste *3-4 slices fresh ginger (optional) *4 pcs screwpine leaves /pandan leaves  (optional) Methods: 01. Take ⅓ of the flour and put in a big bowl. Add in ½ cup of boiling water. 02. Using a wooden spoon, mix the dough till smooth. Slowly add the ⅔ of the flour and keep adding some water (room temperature) till you get a dough that doesn’t stick to your hands. Add flour or water to get the right consistency. 03. Once the dough is pliable, divide the dough into half. Add half portion with a few drops of red food coloring. Knead until the color is well balanced. 04. Pinch a piece of dough off and shape into a tiny balls. Do the rest the same way until you finished all the dough (both white and pink). 05. To prepare the syrup: Add in the amount of water you want to make the syrup. When boiling, add in the g

Stir Fried Rice cake with Gochujang Sauce (Ddeokbokki in Korean)

Ingredients: *Fresh rice cake 300g *1/2 an onion *1 stalk of spring onion *2 leaves of cabbage *Water 1/3 cup *Seasoning sauce (mix these in a bowl well) : Gochujang 2 tbsp, Sugar 2 tbsp (I used dark brown sugar), Chili *powder 1/2 tsp , Squashed garlic 1 tsp (If you are afraid of spice, you can reduce the chili powder) Preparation: 1.Thin slice the onion. 2.Cut the cabbage and spring onion into medium size pieces. 3.Cut the fish cake sheets into medium size pieces. 4.Separate the rice cakes with your hands. Methods: 1.Pre heat the wok for about 10 seconds. 2.Add some oil and the onion. Stir it. 3.Add the cabbage and stir it. 4.Add the rice cakes, fish cakes, sauce and water. Stir it. 5.Add the spring onion. Stir it 6.Once all the vegetables are cooked, serve the meal on the plate.