text: A taste of memories -- Echo's Kitchen: Nagaimo/Chinese Yam with Mulberry Jam Dessert
  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!