Wednesday 1 June 2016

Yam Paste With Gingko Nuts (Orh Nee 银杏芋泥)

Orh Nee is a Teochew dessert that I enjoy since young. Whenever I attend any chinese wedding dinner, this would be a dish that I would look forward to if served for desserts.

I always thought that it will be difficult to make this traditional dessert as the traditional method involves effort to stir fry mashed yam and sugar in lard or cooking oil. It was when I made a Taro & Purple Sweet Potato Sago Dessert recently here that set me thinking if this traditional dessert could be made in a simpler and more healthy way.

I made use of the same logic used and made this dessert using steam and blend method. It's easy, except you need time for the steaming.

Thumbs up and there's no need to get this from restaurants anymore!

Yam Paste With Gingko Nuts (Orh Nee 银杏芋泥)
serve 8

550g yam or taro (de-skinned and roughly cut into smaller chunks)
200g pumpkin (de-skinned and de-seeded and roughly cut into smaller chunks)
Some ginko nuts (de-shelled, washed and soak for about 10 minutes. I used about 100g)
120ml water (adjust consistency accordingly)
110g sugar (adjust to taste)
125g coconut milk (I used Kara)
1 tbspn oil (I used Medella's Organic Premium Coconut Cooking Oil)

1. Steam the gingo nuts until cooked. Set aside.

2. Steam the cut pumpkin. When done, mash the pumpkin with a fork. Set aside.

3. Steam the cut yam. (This took longer, about 25-30 minutes.)

4. When done, transfer the yam into a blender. Add water, coconut milk and sugar and blend till smooth.

5. Transfer pureed yam into a container. Add a tbspn oil on top of the pureed yam and steam for about 15 mintues.

6. To serve, scoop yam paste into a bowl, then top with some mashed pumpkin and ginko nuts prepared earlier.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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