Yam Paste Dessert Or What Teochews Call ‘Orh-Nee’

It’s been my favourite dish at wedding dinners. I always save my stomach for this last dish whenever I see its name pop out on wedding menus. Yummy yum yum… the savoury taste of (dialectal) roots – literally!

Ingredients:

  • Yam: 2 (About 800g – 1kg)
  • Olive oil: 150g
  • Coconut cream: 100g
  • Salt: a pinch
  • Sugar: 150g
  • Gingko nut: 1 small can (200g)

Method:

  1. Steam yam for at least 30min till soft. Roughly mash with fork or masher.
  2. Place yam in food blender. Gradually add oil in while blending.
  3. Heat up wok. Place yam into wok and stir in coconut cream.
  4. Add salt and sugar. Stir till dissolved.
  5. Serve warm with gingko nuts.

Tricks:

  • Having a food blender will help to save a lot of effort on the mashing. Unfortunately, I don’t have one at home. The portion seen here was mashed with a fork first and later worked through a sieve to achieve the smoother texture.
  • To get an even smoother texture, either use more oil or add water to it. This would produce a slightly runny effect which is what we get in restaurants.
  • Don’t add too much coconut cream into the yam paste as the taste of coconut would overwhelm the original taste of the yam.

Serving:
8 – 10 bowls.

Share This!
    This entry was posted in Chinese, Dessert and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *