1.1/2 lbs. Chinese yam
9 oz. haw jelly
7 oz. sugar
1.1/2 tablespoons bee-honey
2.1/2 cups boiling water
1) The yams used should be preferably about the same thickness. Wash and parboil them for 5 minutes or so. Chill with cold water. Pare and scoop off stains, if any. Cut into sections of 2 inches. (The yams that are excessively thick should be halved first down the middle.)
Cut haw jelly into 3/8-inch cubelets.
2) Arrange yam pieces in a small pot. Put in boiling water to the same level as the yam. Add sugar and bee-honey. Bring to a boil on high flame and then simmer on small fire until yam is very well-done. Remove and arrange in serving plate. Pour on syrup in which it has been cooked and sprinkle on haw-jelly cubelets. (If at the end there is too much syrup in the pot, this may be reduced and thickened over high flame and then poured over the yam.)
(1) Another way of using the haw jelly is: Mash it fine on a working board, melt with sugar and honey in water and boil into a thick syrup (if necessary, thicken with a little cornstarch solution) to be poured over cooked yam. And this dish is called "Amber Yam".
(2) Another way for preparing the yam: Use a small part of the sugar to mix with cut sections of yam. Steam in container until done. Meanwhile, prepare a thick syrup by boiling solution of remaining sugar and honey in hot water and pour it over steamed yam.