“Yam Paste With Ginko Nuts”

Ingredients for making

  • Yam: 2 (About 800g – 1kg)
  • Olive oil: 150g
  • Coconut cream: 100g
  • Salt: a pinch
  • Sugar: 150g
  • Ginkgo nut: 1 small can (200g)

Method of making

  1. Steam yam for at least 30min till soft. Roughly mash with fork or masher.
  2. Place yam in food blender. Gradually add oil in while blending.
  3. Heat up wok. Place yam into wok and stir in coconut cream.
  4. Add salt and sugar. Stir till dissolved.
  5. Serve warm with ginkgo nuts.

Instructions to follow while making the paste

  • 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.

Please Note

Delicious dessert with health benefits, you must try it with you family and friends

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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