Sweet Taro Puree (Yam Paste)

Ingredients A
* 600g taro/Chinese yam
* 1 cup of water
* 2 tbsp of vegetable oil
* 2 stalk of spring onion
* ½ - ¾ cup sugar

Ingredients B
* 16 fresh gingko nut
* 1 cup of water
* ¼ cup of sugar

Ingredients C
* 1 tsp cornstarch
* ½ cup water

Method
Peel, rinse and cut taro/Chinese yam into slices, steam until soft. Place taro and 1 cup water into blender and blend until smooth.

Heat 2 tbsp of oil, sauté spring onion, discard and add taro puree and sugar, stir-fry until sugar has dissolved.

Transfer to individual small bowls or one big bowl.

Rinse gingko nut, cook together with 1 cup of water until soft (option to use ready cooked gingko nut), add sugar, stir until syrupy, remove to the taro puree.

Blend cornstarch with water and cook until thickened. Pour over taro puree to glaze.

Option: some prefer to pour coconut milk or carnation milk over the taro puree.

Served 4 people.