Step 1

Put half the sugar and water in a non-stick saucepan. Allow to boil gradually over a low heat. Add the gingko nuts and simmer until the sugar is absorbed into the gingko nuts. (Keep watching the process of cooking to prevent the sugar getting burnt.)

Step 2

In the meantime, steam the yam slices until soft. Cool slightly, then put in a food processor with the remaining sugar and 3 tablespoons of oil or lard. Process until smooth. Remove the pureed yam.

Step 3

Heat a non-stick saucepan with the remaining oil and fry the shallots until golden and crispy. Add yam puree. Stir and fry over a gentle low heat until the paste is well mixed and smooth. Dish out and serve in individual small plates and sprinkle with some gingko nuts. Serve immediately.