BBQ pork (char siew)

Tried out another version of Char Siew but I think I still prefers the cook from wok version.

What you need:

800g pork belly, skinless, cut into 6” length x 1” thick

10g rock sugar

Seasoning

5 cloves garlic, peeled

5 shallots, epee;

40g coarse sugar

40g light soy sauce

20g dark sauce

20g Shaoxing rice wine

20g honey

Method

Pound garlic and shallot and extract the juice.

Place garlic and shallots into TM bowl, chop 5 sec/sp 10.  Sieve to a fine strainer to extract juice.  Clean TM bowl.

In a med bowl, mix seasoning ingredients with pork belly, cover and chill overnight.

In a wok, cook marinated pork for 20 mins.

Place marinated pork into TM bowl, cook 20 mins/120℃/reverse sp 1

Add rock sugar and continue to cook for 6 mins.

Add rock sugar and cook 6 mins/120 ℃/reverse sp 1

Remove pork belly and place it on a lined baking tray, Bake for 10 mins at 180℃.  Braise the pork belly with the sauce.  Serve the remaining sauce after cooked.

Preheat oven to 180℃, rub pork belly with the sauce and place it onto a lined baking tray.  Remaining sauce for later use.  

Bake for 10 mins.

Let it rest for 10 mins and slice.  Serve with sauce.

Enjoy!

Steam Chocolate cake

It's been ages since I last make a Steam Chocolate Cake.   Usually, I made a big tray but these days, no one is really interested in my bakes.  So this portion size is just nice.  

Need to feed me some fats as I had been losing weight too quickly.  My friend, N said that I should monitor myself as such weight loss is unhealthy.   I am thankful that I have friends that notice that and show their concerns.  

Learning:

This is the rare time I used the Thermomix to make cakes.  Am happy that this turned out really well.  Reminded me of those fun times I had with forum members nearly 20 years ago!

What you need:

180g butter, cubed

150g sugar

2 eggs (grade A)

200g fresh milk

100g plain flour

50g cocoa powder

½ tsp baking powder

½ tsp baking soda

Method:

Line a loaf pan.

Sift plain flour, cocoa powder, baking powder, and soda.  Set aside.

Add butter, sugar, and milk into TM bowl. 5 mins/50℃/Sp 2.

Add in one egg at a time thru the MC hole.  10 sec/Sp3.

Add in sifted dry mixture into TM bowl.  30 sec/Sp4.

Pour batter into loaf pan.  Cover with aluminum foil.

Place onto Varoma dish.  

Add 1 liter of water into TM bowl.  Stack varoma dish and ready to steam. 50 min/Varoma/Sp2.

Once the skewer came out clean, it is done.

Cool on rack.

Serve warm is nice.

Enjoy!

Milk bread (Thermomix)

These days, I have no motivation to bake anything partly the family is no longer home that much and by the time they are, it is their bedtime.  Morning is either already they have breakfast date, a rush timeline or wake up time already lunch.

Decided to give this a try since I am home this week, and will serve as my breakfast for the next few days.

Learning: 

This is my first time using thermomix for tangzhong method.   The roux is not as thick as using the direct heat.  Secondly, I could not achieve the window pane so I had to use hands to complete it. 

I need to test the lifespan of my yeast too as it took more than an hour to proof to double the size.  Suspect my yeast already turned weak.

Overall, am pleased with the swirl design.  As for the texture, It expected it to be more fluffy.  By 3rd day, though not hard but the texture no longer same as first day.

 

What you need:

Roux

20g bread flour

100g milk

290g bread flour

130g fresh milk

1 egg yolk

40g sugar

½ tsp salt

10g milk powder

1 tsp instant yeast

25g butter, softened

chocolate paste

10g water

15g dark cocoa powder

Method:

To prepare the roux, combine bread flour with milk in TM bowl.  3 mins/80°C/sp 3. Let stand for 10-15 minutes.

Add in milk, egg yolk, sugar, salt, milk powder, bread flour, and yeast. 4 mins/knead.

Add butter. 1 min/knead.

Remove and shape into a ball.  Divide into 2 portions.

Shape one into a ball.  

The other portion, continue to knead the chocolate paste until well combined. 

Cover and let proof for approx. 45 mins – 1 hr or double in size.

Punch down the dough to degas. 

Shape into a ball shape and cover and let rest for 10 mins.

Using a rolling pin, roll the dough into a long rectangular shape, (the breath should be slightly smaller than the length of your tin), then roll into a log shape, starting on the shorter edge. Repeat for the remaining dough balls.

Place the cocoa dough onto the plain dough and roll into a log. 

Slash lines across the dough.  

Grease the bread tin.  Arrange dough logs in a loaf tin and let proof until the dough fills up 80 % of the loaf tin (approx. 40 mins).

During the last 15 minutes, preheat the oven to 180°C.

Egg wash bake for 25 mins or until golden brown. 

Drop tin lightly and immediately remove milk bread from the tin.  

Allow the bread to cool completely on a cooling rack before slicing.

Enjoy!

Pan fried Tapioca Kueh (Thermomix)

2 years ago, we were down on our friend's farm.  There I took back some tapioca cuttings.  It has so far yielded two harvests and we had enjoyed this yellow tapioca tremendously as it is hard to find this variety in Singapore.

Finally, we get to harvest them and this time, I was diligent enough to write down the planting date.  You see it takes 8 mths for the tapioca to be ready.  

I actually did a Thai version but had some accident and needed to bin it before I can take a photo.

This Pan fried Tapioca kueh 煎木薯糕 is delicious!  Thanks to mom for the suggestion.

Learning experience:

The texture is just what I like.  Not too soft nor too hard.  Initially hubby said the sweetness is not there but after the kueh cool completely, it is just right.

I also remove partial tapioca puree as I wanted it to have some bites to it.

What you need:

540g tapioca, peeled, cut into chunks

150g coconut cream (kara brand)

120g sugar

Method:

Prepare steamer and grease a 5” square pan and lined with pandan leaves at the base.

Make sure tapioca has its inner stem removed before cutting into chunks.

Add tapioca into TM bowl.  Turbo 3 sec. 

Remove 50g of the tapioca.

Add in coconut cream and sugar.  30 sec/sp 0 to 6.

Mix in the 50g of tapioca and pour batter into pan.

Steam on med heat for 35 mins.

Let it cool completely before cutting.

Cut into desired size.

Heat up a wok with oil.

Pan fried until crispy and golden on the edge.

Serve immediately.

Enjoy!

Easy Mushroom Soup (4)

I spent so much time trying to sort out my overloaded google photo account.  I had never really need to use that until I started to learn videoing and that created a huge mess for me.

Dropbox, google photo, iCloud etc... all sounded so alien to me back then.  Now at least I am no longer that confused.  Yes, call me a dinosaur auntie.

I totally forgotten my daughter is still on home-based learning and I had to feed her.  Luckily there were mushrooms and chicken stock in the fridge.

Got my act together and tada... Easy Mushroom Soup within 1/2 hour, I was able to produce pipping hot soup with my focaccia.  Simple and yet delicious.

What you need:

1 yellow onion, skin removed

15g garlic, skin removed

50g salted butter

400g sliced mushrooms

1 small potato, sliced thinly

300g chicken stock

300g water

50g whipping cream

4 bay leaves

Salt and pepper (adjust to your taste)

Method:

Place onion and garlic in TM bowl.  Chop at 5 sec/Sp 5.

Add in butter and saute at 2 min/Varoma/Sp 2.

Place sliced mushroom (remove a handful out first) and saute for 2 mins/Varoma/Sp2.  

Add in 100g chicken broth and saute for 2 mins/varoma/Sp2.

Blend for 10 secs/Sp10.

Add remaining chicken broth, water, potatoes and mushroom and cook for 10 mins/Varoma/Sp1.

Blend for 10 sec/Sp 10 to roughly chopped up the mushroom to give it some bits.

Add in cooking cream and bay leaves and coof for 10 mins/Varoma/Sp1.

Season with salt and pepper.

Enjoy!

Aiyu Jelly (愛玉)

When I was younger, I used to enjoy a bowl of jelly with lime.  It was until I read that many of those that sell are not really jelly.  It has already been mixed with some artificial elements to it.  So I stopped eating.

Then I found out that this jelly was made from Aiyu seeds (from dried fig fruit) prominently available in Taiwan (I guess it will also be available in China).

I also chanced upon a video on how they harvest this Aiyu.  Pretty amazing.

Anyway, washing Aiyu looks tedious but recently I found out that using the Thermomix saved me a lot of trouble.

Today, I shall attempt Aiyu Jelly (愛玉) via the machine.

Thanks SSL for sharing your method.

Learning experience: 

I have attempted based on 40g seeds to 1200ml water but it could not solidify.  Not sure whether it is because I used alkaline water.   So dumped the whole batch and rework on the quantity as well as just using filtered water.  This time, it did set.

If you don't have the machine, just add the seeds into a muslin bag and rub until the water feels a little slime.  (The rubbing method should be like you are washing clothes by hand).

What you need:

50g aiyu seeds
1000ml water, boiled and cooled (or you can use mineral water)

Honey
Lime

Method:

Sift the seeds.

Combine aiyu seeds with water in the TM bowl.

Wash for 9 mins/Sp 4.

Sieve immediately into the mould.

Leave to set at room temperature for 1/2 hour before chilling.

Serve with lime and honey.



Enjoy!

Homemade Luncheon Meat

My kids love luncheon meat, but I try to minimize the intake as much as I can but there are certain days, you just can't refuse it.

Anyway, I am trying out this Homemade Luncheon Meat that was shared in the TM group.

Not too sure whether it will be closed to the canned form though but nevertheless, I went ahead to try because I like the idea that I don't have to add other flavouring such as chicken powder seasoning to it.

Learning experiment: Family's feedback is that it will be nicer if I increased the salt level as well as the fats percent.

I just need to add perhaps 5-10% of pork fats to it and I think I will nail it.

Also, I need to improve on compacting the meat as there are still air pockets in it.

In terms of flavour, it is pretty close to what you get in the canned form.

Overall, a recipe keeper! 

What you need:

1kg minced pork  (will incorporate 10% fats)

1 tsp red yeast rice powder (红菊米粉)

1000g water

3 tbsp cornflour

2 tsp salt (to adjust to 2.5 tsp salt)

1½ tbsp sugar

1 tsp mixed spice

½ tsp white pepper powder

2 egg whites

2 tbsp light soy sauce

1 tbsp sesame oil

Meethod:

Grease a loaf pan (21.5X11.5cm) with oil.

Mix red yeast rice powder with 1 tbsp water.  Set aside.

In the TM bowl, combine minced pork, corn flour, salt, sugar, mixed spice, white pepper powder, egg whites, light soy sauce, sesame oil and red yeast mixture.  Mix 10 sec/sp 5.  Knead 3mins.
(In a big bowl, combine all ingredients and using one direction stirring, stir until gluten develops).

Transer ¼ portion of minced pork mixture into prepared tin, using a spatula, compact the meat by pressing down and even out.

Add in another ¼ of pork mixture and repeat the pressing process until all meat mixture is used up.

Brush oil onto the minced pork mixture and flatten further. 

Cover tightly with a parchment paper, wrap with cling film and steam in the Varoma dish.

Place 1000g water into the TM bowl.  Set Varoma and steam for 45 min/Varoma/Sp1.
(Bring a pot of water to a boil and steam for 45 mins).

Allow to cool completely before cutting.

 Enjoy!

Steam Nian Gao 蒸年糕 (1) (Thermomix)

I think I only brought Nian Gao once and it was long ago.  So I was shocked to find out how ridiculously priced Steam Nian Gao 蒸年糕 (Thermomix) was in HK.  I was told that even in Singapore, for a good quality nian gao it is expensive.  To be honest, the ingredient costs for this cake is very low.  

I have done a Baked Nian Gao many years ago but I have never steam one before.  This year, I also saw many people attempt to steam theirs.  So they really motivated me to do it.  Well, at least for once.

Traditionally, this need to be steam for 15 hour or more.  These days, there are some recipes that need to steam for 4 long hours.  Even that, I am too lazy to slave over the stove so I opted for a 1 hour version instead.

Findings: Based on 1 hr as indicated, this did not work well for me.  I extended half an hour more to achieve a finished nian gao.

I should have wrapped the varoma cover with a cloth as the water did drip onto the nian gao, thus I did not achieve a smooth top.

Also instead of a 6" round pan, I could have gone a size smaller to achieve a taller cake.  Next round will try 5".

What you need:

175g brown sugar

30g castor sugar

250g water

250g glutinous rice flour

15g olive oil

1500g water (for steaming)

Banana leaves

6” mould

Oil for greasing

Method:

Blanched banana leaves to soften.  Clean with a clean cloth.

Cut into 4" strips and wrap round a 5" round pan, overlapping each strip, leaving enough to overhang.  Secured with a rubber band.  Grease with oil and set aside.

In a pot, combine brown sugar, castor sugar and water.  Bring to a boil and lower the heat to melt the sugar completely.

Place brown sugar, castor sugar and water in TM bowl.  Mix on 6mins/100⁰C /Sp 2.  Set aside until temp drop to 60⁰C.

Stir in glutinous rice flour and olive oil until evenly mixed and no lumps.

Pour in glutinous rice flour and olive oil.  Mix 2mins/Sp 4 – 6.

Transfer batter to lined mould and steam on high heat for 60 mins.  (to replace water, make sure it is boiling water)

Transfer batter to lined mould and place on Varoma to steam.  60mins/Varoma/Sp3.5.

Cover the cover with a cloth before steaming.

Remove and set aside to cool completely.

Enjoy!

Beef rendang (1)

I have not been cooking beef rendang (1) for quite awhile as I am too lazy to go to the east to get my beef.  Until recently, I discovered a beef stall not is nearby and decided to try it.

Also trying out my Thermie to see how fast  can prepare this dish.

Findings: As I don't really fancy sugar in my Asian food, I had reduced the brown sugar alot but still I find it too sweet.  Next round, I will omit the sugar.  

Taste wise is okay but I will add some chilli padi to it to give it more kick.  This recipe will be ideal for my girl who is learning to take spicy food.

As for speed to churn out this, I feel that I don't have to man over the stove to ensure that the rendang will not burnt and also I don't have to clear up the splatter when frying the rempah.

Source

What you need:

800g beef, cubed

250g coconut milk

1 tbsp brown sugar

1 tsp salt

200g freshly grated coconut (fried until golden)

Rempah

8 clove garlic
5 lemon grass (only the white portion)
6 candle nuts (buah keras)  
15 shallots

1 tsp cumin seed
1 tsp fennel seed
15 pcs dry chillies
25 g ginger
25 g galangal (blue ginger)
25 g tumeric or 5g tumeric powder
100 g oil
1 tsp salt

Method:

In a frying pan, roast cumin seeds and fennel seeds lightly.

Combine cumin seeds and fennel seeds in TM bowl (3 mins 30 sec/V/sp1)

Grind dry chillies, lemongrass, shallots, garlic, ginger, galangal, candle nuts and turmeric to form a paste.

Combine dry chillies, lemongrass, shallots, garlic, ginger, galangal, candle nuts and turmeric (2 mins/sp 10)

In a wok, add 100g oil and cook paste until fragrant.  Add in salt.

Add 10g oil and 1 tsp salt (insert simmering basket/25 min – 30 mins/V/sp 1)

Add in beef, coconut milk , 3 tbsp brown sugar and 1 tsp salt.  Continue to cook until beef is tender.

Add in beef, coconut milk , 3 tbsp brown sugar and 1 tsp salt.  (insert simmering basket/50mins/V (dry)/100°C (with some gravy)/Stir reverse

Cheers!

Steam Pandan Cake

I read that this Steam Pandan Cake tasted just like the chiffon cake and I was keen to attempt on this.

My first attempt was a failure, the cake did not rise well and was pretty dense.  Nevertheless, because I used concentrated home-made pandan juice, the flavour was really good.  

Thankfully, it was still edible but not good enough to present it for my hub's birthday though.

I attempted it again, this time round, I managed to succeed.  Now I am frosting it with cream cheese whipped cream and my hub gave a thumbs up for it.

Sorry dear that I could not give you a proper birthday cake on the actual day. 😏 but nevertheless that brownie served was pretty good.

 

Findings: Though the cake has no fine texture, it was light and soft.  I will definitely attempt this again. 

Thanks GL for sharing this easy recipe.

Source

What you need:

4 eggs (grade AA)

120g sugar

130g cake flour

20g oil

20g concentrated pandan juice

Method:

Lined and greased a 8" round baking pan and prepare a steamer.

Beat egg and sugar until it reached the ribbon stage.

(Using a butterfly, combine eggs and sugar in the TM bowl and beat until stiff and fluffy, 15min/37°C/sp3.5)

Fold in flour, oil and pandan juice into the batter until well combined

(Pour in flour, oil and pandan juice 40sec/sp1.5)

Pour batter into prepared pan, tap to remove air bubbles, cover with aluminium foil and prick a few holes on the foil.

Steam for 40 mins on high heat.

(Pour 1 litre of hot water into the TM bowl and bring to a boil before stacking on Varoma 8mins/V/sp2) and the increase the steaming time back (40mins/V/sp2)

Frosting

150g cream cheese

300g whipped cream

2 tbsp gula melaka, melted and cooled

Method:

Whipped cream until stiff.  Set aside.

Whipped cream cheese with gula melaka until it is creamy.

Fold whipped cream into the cream cheese until well combined.

Frost immediately.

May 2018 be a good year for everyone, blessed with good health and plenty of laughter.

Happy New Year!

Black sesame Soy Milk

Black sesame has many good benefits.  For my age this is good for burning fats as well as balance my hormone.

These days, I also presoak all my beans and just store it in the freezer.  I can easily whip out a jar whenever I wanted to have soy milk.  

So today, I shall brew a pot of Black sesame soy milk.

What you need:

200g soy bean (pre-soak overnight )
60g black sesame
1200g water
4 pandan leaves
60g raw sugar (to taste)

Method:

Rinse black sesame and using a non stick frying pan, gently toast the black sesame.  It is ready when it is slightly puffed up.  DO NOT OVER FRY as it will be bitter.  (if you cannot gaudge, add 10g of white sesame seeds to the black sesame, if it browns, it is ready).

Put soaked beans and black sesame into a blender with 600g water.  Blend until smooth.
(Put soaked soy beans and black sesame into TM bowl with 600g water and pulverize for 1min/Sp 9)

Add remaining water and blend again.
(Add remaining water, mix for 10sec/Sp 4)

Strain through a muslin bag and pour into a clean pot together with the pandan leaves.  Add sugar and bring to a boil, lower heat and simmer for 10 mins.  (be careful of over flow)
(Strain through a muslin bag and pour back into TM bowl and add in sugar and pandan to boil for 15mins /100°C/Sp 2, add a varoma)


Enjoy.

Black Pepper Chicken (Thermomix)

Am trying to tidy up my kitchen and thus been eating out almost everyday.  As you age, you tend to have less energy to multi task.  Since my girl is joining us for dinner, which is a rare occasion now, I wanted to provide home cook meal for her.

After trying Black Pepper Chicken at a demo, I decided to attempt it at home as I feel that the taste can be enhanced further with some marination before hand.

Guess this will be a good alternative method without clean up much.

What you need:

600g chicken parts 
1.5 tbsp soya sauce
1 tbsp dark soya sauce
1 tsbp oyster sauce
2 tbsp shaoxing wine
1 tbsp sesame oil

20g black peppercorns
10g rock sugar

2 tsp cornflour with a little water
60g yellow onions, cut into slices

Method:

Marinate chicken with soya sauce, dark soya sauce, oyster sauce, sesame oil and shao xing wine.  Set aside.

Rinsed black peppercorns and dry it, then put it into the Thermomix vessel, toast at 3 min 30 sec, Varoma and speed 1

Add in rock sugar and grind at turbo for 2 sec 4 times

Add in chicken and marination, cook for 12 mins Varoma at reverse mode speed 1.  

Mix corn flour with a little bowl.

Add in sliced onion and corn flour mixture, cook 3 mins at Varoma, reverse speed 1

Serve hot with Jasmine rice.


Enjoy!

Soy Milk (Thermomix)

The last time I made Soy Milk using a Thermomix, I had nightmare cleaning up my kitchen.  

After consulting the agent, I managed to get this nice and thick Soy Milk.  So happy because soy milk is my girl's favourite as she does not like gassy drinks and these days, those available outside is so watered down that it taste terrible.

I am not big into organic but I will buy only organic soy bean because of GMO reason.

This is so well received that by the time it goes for a photo shoot, this is the last glass left.  Time to make another batch.

What you need:

200g organic soy bean
1200g water (600g + 600g)
5 pandan leaves
½ cup sugar (adjust to taste) 

Method:

Wash and soak soy bean overnight.

Drain beans and add into the thermomix vessel with 600ml water.  Set to 1 min at speed 8.

Add the remaining 600g water and set to 10 sec at speed 3.  

Filter the beans either using a muslin bag or a very fine sieve.

Clean out the vessel and pour back the soy milk.

Add in the pandan leaves, place the VAROMA on top of the lid.  Set to 18 mins at 98°C, speed 2.  (this is the impt part to prevent spilling out during boiling)

Bring to boil again for another 2 mins.

Remove pandan leaves and add in sugar.  Set to 1 min at speed 2.

Pour into serving jug.

Serve either hot or cold.

Mushroom soup (potato) (2)

My kids adore Mushroom soup.  The most unforgettable one, was served in Europa country club (defunct now).  

So far, we have yet to find one that serve up to that standard.  Then again, some are really horrible.  I wonder why they even have it on the menu.

I found another recipe and decided to give this a try using my machine.  It is sure fuss free to churn out this soup.  

Now I can teach my kiddos to make this cheap and most importantly, real stuff soup at home.  It can be also very filling especially good if you wanted something fuss free and quick to fill up the tummy.

Findings: Thick and yummy.

What you need:

250g fresh mushroom

100g cooked potatoes

600g water

150g cooking cream (less if you want less fats in the soup)

1 tsp salt

Method:

Using a thermomix, chop mushroom for 4 secs speed 4

(Using a hand blender, chop fresh mushroom).  Remove ⅓ and set aside.

Add in the cooked potatoes and water and cook for 20 mins/90°C/speed 2

(Pour pureed mushroom into a pot and add in the cooked potatoes and water and cook for 20 mins)

Add cooking cream and blend 1min/speed 10

(Add cooking cream and using a hand blender, blitz till fine).

Add in the remaining mushroom and cook for 2 mins/100degrees/speed 3

(Add in the remaining mushroom and cook for about 2 mins)

Season with salt and pepper.

Serve hot.


Cheers!

Pig Trotter in Vinegar (猪脚醋)

One of the Thermomix class that I attended was Pig Trotter in Vinegar (猪脚醋).  It was easy to prepare and I was eager to attempt it on my own.

Surprisingly, the ingredient used were really simple and fuss free and yet tasted delicious.

I have been eating alot during my short getaway and I wanted to take this chance to detox.  This dish came at the right time to cleanse my system as vinegar is a natural and effective ingredient to use for cleansing.

What you need:

800g Pork trotter, cut into chunks
30g sesame oil
200g young ginger, skinned and cut into chunks
1.5 litre black vinegar (I used Chan Kong Thye brand)
60g gula melaka
salt to taste

Method:

Blanch pork trotter for 10 mins.  Drain and wash clean.

Add sesame oil and ginger into TM bowl and sautee at 100 deg for 7 mins.  spoon speed.

Add pork trotters, gula melaka and black vinegar, enough to cover pork.  Cover and cook for 50 mins on reverse speed 1 at 100 deg

When done, let it simmer for 20 mins or until meat is tender.

Best serve with rice.


Using normal way.

Heat an earthenpot with sesame oil.  Sautee ginger until fragrant.

Add in pork trotters, gula melaka and black vinegar.  Bring to a boil.

Lower heat and let it simmer until meat is tender.


Note: Never cook vinegar in stainless pot or aluminum pot



Enjoy!

Teochew Or Nee with pumkin and gingo nut 金瓜白果芋泥

Whenever I visit a Teochew Cuisine restaurant, a must have is Teochew Or Nee for dessert.

Over the Lunar New Year, I had a chance to sample my friend W's Or Nee with pumkin and gingo nut 金瓜白果芋泥 and I love it.   Usually what I ate is just yam paste with gingo nut and coconut milk.

Using the thermomix, I no longer think twice about making this any more.  It is easy and fuss free to serve this for dessert.

I already knew what to bring for my next potluck party.

What you need:

500g Yam, skinned and cubed.
250g water
50g fine sugar (adjust to your liking)
50g cooking oil (I used 30g lard) - reduce it if you want.

100g pumpkin puree
ginkgo nuts, cooked

Method:

Put yam and water into Thermomix.  Set to Speed 1, 105 deg and cook for 15mins.

Add sugar and oil and set to Speed 8 for 30 sec.

Garnish with pumpkin puree and ginkgo nut


Without machine

Steam yam until soft.

In a blender, add in yam and water and blitz until smooth.  Adjust the 100g water and progress until to the consistency you preferred.

Add in sugar and oil and blitz until well combined.

Garnish with gingko and pumpkin puree


Cheers!