Ingredients:
 1 1/2 lb (750 g) Chinese yams
2 oz (50 g) cucumber, diced
1 1/3 cups (300 g) sugar
2 oz (50 g) haw jelly, diced
2 tsp (50 g) honey
1 tsp sesame oil
1 tsp preserved osmanthus flowers (optional) 
 

Method:
Wash and peel the yams and cut into 1 inch (26 mm) sections. Set aside.

Heat the oil and 3 1/2 tsp (50 g) sugar in a wok over a low fire, stirring until melts into a yellow syrup. Stir in the yam sections. Add 3 cups (750 ml) of water, the remaining 1 cup (250 g) sugar, the honey and the osmanthus flowers. Simmer over low heat until the yam is very tender and the syrup thickens. Place in a dish, sprinkle with the haw jelly and cucumber dice, and serve.