Orh Nee (Yam Paste with Pumpkin Puree and Gingko Nuts)

Orh Nee, a most loved Teochew treat is a yam paste that works out great for steamed pumpkin puree and boiled ginkgo nuts in syrup. Those that you purchase from eateries are either excessively sweet or excessively slick or both. This recipe is a better form as it utilizes no oil. The sweetness can be acclimated to one’s inclination as well.

The preparation steps of yam paste are extremely basic, however, what comprised a decent bowl of sweet potato glue is the nature of sugar and oils utilized. Customarily, yam paste was arranged utilizing fat. Obviously, other than oil and sugar, the nature of yam is additionally vital.

For the most part, in Singapore’s and Malaysia’s cafés, Orh Nee was served either in a thick paste form or smooth creamy texture. They are basically something similar aside from the difference in their texture. You can also add coconut milk to reduce its thickness.

Ingredients:

150 g ginkgo nuts
200ml thick coconut milk
1/2 tsp salt
100 g soft brown sugar
2 – 3 screwpine leaves

Instructions:

Steam the yam and pumpkin to soften them. It’s simpler to crush the yam while it is as yet hot from the steaming system. The hotness additionally assists with softening the sugar and ties everything together pleasantly. In the event that sugar syrup is added to the yam, do attempt to warm it first prior to utilizing it to forestall the yam paste from chilling off too quickly.
La gourmet pressure cooker has 2 tier steaming that allows you to steam both the yam and pumpkin at the same time.
Boil brown sugar, screwpine leaves and ginkgo nuts together. If you don’t want to go through the hardship of deshelling the ginkgo nuts, you can purchase the canned version instead. To be honest, they don’t taste much different.
Cook the coconut cream with some salt.
Blend the steamed yam with syrup to make it into a paste.
Press the steamed pumpkin into a fine texture. You can use a fork to do it. Or better yet, a potato masher.
Put the yam paste onto a plate with a pumpkin on top.
Pour the coconut sauce on top. Serve!

For this recipe, pumpkin is added to give it some sweetness. This gives the dish a little bit of colouring as well that is distinct and catchy. To give the dish an additional scent, fried onion can be added. Rather than improving this pastry dish with water chestnut syrup, we can use brown sugar instead. Gingko nuts are an unquestionable requirement for this dish since they add an extremely yummy surface contrast to this treat. Originally, coconut cream is not a part of the recipe. But, you can add them too to give it more of a creamy taste.

How do you like this dessert? We’d love to hear from you.

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