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Method:
Cover the yam with water and bring to
the boil over medium heat to cook until tender. Peel then mash
the yam finely with a potato masher. Put the mashed yam in a
heavy pan or wok. Pour in the evaporated milk and condensed
milk. Add the sugar. Simmer gently over low heat, stirring
continuously with a wooden or chef's spoon, for 30 minutes. Make
sure the bottom does not scorch. Cook until mixture becomes
thick, and takes effort to stir. Spoon into clean containers and
cool. Do not cover containers while yam is still hot as this can
spoil it. Serve warm or cold as dessert. Top with kaong,
if desired.
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