Yam Cream

Instructions 

• Step 1. Prep & Steam 

• Peel the skin of the Chinese yam, slice it into thin pieces, and steam for 15 minutes until fully cooked. 

• Step 2. Combine & Blend  

• Add the cooked Chinese yam, cane sugar, and soy milk into a blender. Blend the ingredients thoroughly until the mixture achieves a completely smooth and velvety texture. 

• Step 3. Emulsify 

• Gradually pour in the odorless coconut oil in a slow, steady stream while continuing to blend thoroughly until the mixture is fully emulsified. 

• Step 4. Sieve the Cream 

• Pass the blended mixture through a fine-mesh sieve to remove any remaining fibers and ensure an ultra-silky texture. 

Serving Suggestions 

This yam cream pairs perfectly with waffles, scones, cupcakes, or pancakes. It is best enjoyed chilled; refrigerate for at least 2 hours before serving for the finest flavor and texture. 

Storage 

The finished yam cream must be kept in an airtight container in the refrigerator and consumed within 2 days. 

Cooking Tips 

• Wear Gloves: Always wear gloves when peeling and handling fresh Chinese yam to avoid intense skin irritation and itching from its mucous secretions. 

• Why Iron-Rod Yam: Choose Iron-rod Chinese yam (Tiegun Yam) as it has a higher natural starch content, making it much easier to achieve a thick, silky cream texture. 

• Adjusting Consistency: If the mixture feels too dry while blending, simply add a splash more soy milk until it reaches your desired creamy thickness.