Yam Cream with Ginko Nuts Recipe

In a pot, bring 4 cups of water to a boil with the 4 pandan leaves and sliced large yam. Cook until the yam is fork-tender.

Let the mixture cool slightly, then transfer it to a blender or food processor. Blend until it's completely smooth and creamy. Pour the purée back into the pot, add the 165 g of sugar, and stir well as it comes back to a gentle boil.

Whisk the 5 1/2 tbsp potato starch with a splash of cold water to create a slurry. Stir this into the simmering yam purée until it thickens to your desired consistency. Finally, fold in the steamed 100 g ginko nuts and cooked 200 g pumpkin pieces.