I made some mulberry jam a few days ago, and mum thought of the dessert she had in Shanghai before.
It was made with Dioscorea opposita (nagaimo, Chinese yam, Korean yam) and some fruit jam, she liked it very much as it was very nice and crunchy.
Coincidently the same day when we shop for our grocery at the local supermarket, we saw that the workers were busy displaying the fresh nagaimo/Chinese yam! We immediately bought two to try out this recipe!
Nagaimo/Chinese Yam 1 stick （around 800 gm）
Mulberry jam as you like （around 1/4 cup）
50 gm of rock sugar
a pinch of corn/tapioca starch
This Mulberry Jam was made few days ago
Peel Nagaimo and cubed it into about 1 inch thick, this way it will give the best crunchiness, I feel.
Note：it is better to wear a disposable glove when you work on nagaimo, the sticky mucilage substance from this yam could make your skin real itchy.
Steamed the cubes in a steamer for about 10 minutes, DO NOT over cook the nagaimo, it will become mushy otherwise. Keep the cooked nagaimo in the fridge to chill.
In a small sauce pan, pour in about 1/3 cup of water, bring to boil and add the rock sugar to cook until all dissolve. Use some water to mix the corn/tapioca starch, and add them into the syrup, this will thickened the syrup just a little, thickened syrup stays better on the surface of nagaimo.
Let cold to room temperature.
Place the nagaimo cubes on a plate, topped with syrup and add some mulberry jam, your dessert is ready!
中文版，For Chinese，Click --》桑葚山药