Yam Cream with Ginko Nuts


by: Anncoo

This sweet soup was very fragrant with the melt-in-your yam cream and sweet pumpkin.


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serves: 4-5

300 g Yam, peeled and sliced

800 ml Water

4 leaves Pandan

100 g Ginko nuts, shelled and steam for 20 minutes

200-250 g Pumpkin, cut into pieces, steamed for 10 mins or till soft

165 g Sugar

1/2 tbsp Potato starch

1/2 cup Water

Nutrition Facts
Yam Cream with Ginko Nuts

Servings Per Recipe: 4

Amount per Serving

Calories: 310

  • Total Fat: 0.6 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 16.4 mg
  • Total Carbs: 75.7 g
  •     Dietary Fiber: 3.3 g
  •     Sugars: 42.2 g
  • Protein: 2.7 g

how is this calculated?

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1.  Boil water, pandan leaves and sliced yam together, until yam becomes soft. Leave to cool and blend with liquidizer till fine and creamy, return to pot, add sugar and stir well to boil again, stir in potato starch water to thicken and add steamed ginko nuts and cooked pumpkin pieces.

Cooks' note:
Serve hot immediately.

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