4 Serves
45 Mins
14 g
86 g
13 g
In a large pot, combine water, pandan leaves, and sliced yam. Bring to a boil and cook until the yam is tender.
Ingredients, vitamins, and health benefits
Water
Pandan Leaves
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
198 µg / 400 µgCalcium
290 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
223 mg / 420 mgPhosphorus
273 mg / 1,250 mgPotassium
2153 mg / 4,700 mgSodium
344 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
11 g / 28 gSugar
29 g / 50 gSaturated Fat
7 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
Remove the pandan leaves and transfer the yam mixture to a blender. Process until the mixture is completely smooth and creamy.
Return the blended yam mixture to the pot, add sugar, and bring to a gentle boil while stirring.
In a small bowl, mix potato starch with a little cold water to create a slurry, then stir it into the boiling soup to thicken. Finally, fold in the steamed ginkgo nuts and cooked pumpkin pieces, and serve immediately.
Yam
Heavy Cream
Sugar
Potato Starch
Pumpkin
Ginkgo nuts
Vitamin A
1235 µg / 900 µgVitamin C
173 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
198 µg / 400 µgCalcium
290 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
223 mg / 420 mgPhosphorus
273 mg / 1,250 mgPotassium
2153 mg / 4,700 mgSodium
Fiber
11 g / 28 gSugar
29 g / 50 gSaturated Fat
7 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
31
g54
g31
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
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