Wash gingko nuts. Boil with half
of sugar in 2 tablespoons water over low heat for 45 minutes until
sugar is absorbed into the nuts. Add water a little at a time
while cooking. Cool and cut gingko nuts into half, removing
center fiber if any. Cook pumpkin cubes in remaining sugar and 2
tablespoons water over low heat in a heavy-bottomed saucepan.
Cook until sugar is absorbed. Add a little water at a time while
cooking to prevent sugar from burning. Set gingko nuts and
pumpkins aside. Steam yam pieces over rapidly boiling water
until very soft. Use a food processor to blend half of the yam,
2 tablespoons lard and half of the sugar until paste is smooth.
Remove to a bowl and repeat with remaining yam, lard and remaining
sugar. Heat another 2 tablespoons lard in a wok to fry the
sliced shallots until very lightly browned. Put in yam paste and
stir-fry over low heat for ½ minute. Remove to a shallow serving
bowl. Place cooked pumpkin cubes around sides of the bowl and
gingko nuts over the yam. Serve hot.