One of my favourite Teochew dessert is definitely the traditional Orh Nee i.e.. Yam Paste. This recipe I'm sharing today is not the traditional way of making, like frying the paste in shallot oil or lard nor drizzle with coconut cream to serve. Instead organic coconut oil is used to fry the paste till fragrant and rock sugar syrup to sweeten the paste. A healthier way to enjoy this sweet creamy dessert!
- 400gm taro (wgt after peeled)
- 55gm rock sugar
- 250ml water
- 15 gingko nuts, shelled & skinned
- 3 tbsp organic coconut oil
- Cut peeled taro into small cubes. Steam taro cubes in preheated steamer for about 25 mins or until fork tender. Mash with a fork till smooth. Set aside.
- In a non-stick pan, heat 1 tbsp coconut oil. Add in gingko nuts and saute for 1 minute till fragrant. Add in rock sugar and 2/3 cup water. Bring to a simmer and cook over low heat for 5 mins till rock sugar is dissolved and gingko nuts are cooked through. Spoon out gingko nuts with some of the syrup. Set aside.
- With remaining sugar syrup in pan, add in mashed yam and coconut oil. Stir the mixture constantly over low heat. Add the remaining water gradually and fry the paste till smooth and soft.
- Remove from heat. Scoop yam paste into small ramekins and garnish with gingko nuts.