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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.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
