• Bosch corporate

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Classic Teochew Yam Paste (Or Nee) with Candied Pumpkin and Ginko Nuts

Serves 10


  • 500g Pumpkin, cut into cubes
  • 8 tbsps Sugar
  • Cornstarch for thickening
  • 700g Thai Yam, peeled, diced
  • 2 pcs Pandan Leaves
  • 4 tbsps Sugar
  • 150ml Corn/Canola Oil or Rendered Pork Fat
  • 200g Canned Gingko Nuts, drained, syrup retained
  • 300ml Water


Mix pumpkin with the 8 tbsps of sugar and cure overnight. Steam for 20minutes until soft.
Place pandan leaves between the cut yam pieces and steam for 20-30mins until yam is soft. Discard pandan leaves and mash up the yam.
In a non-stick pan, heat oil or lard, add the yam paste and sugar in. Stir it continuously for 20 minutes. Check taste for sweetness adjusting with more sugar if necessary.
Divide the yam paste into individual serving bowls and spoon the gingko nuts and pumpkin over. Add water to the retained gingko nut syrup.
Bring syrup to boil, infuse with 2-3 pieces extra pandan leaves and thicken with some cornstarch. Pour over some of the thicken syrup on the yam paste. Serve hot.
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