Or Nee (Teochew Yam Paste)

Wednesday, 19 July 2017





My mother in-law likes to keep a stock of sweet potatoes, yam or pumpkin stock in the house. Sometime, she may buy too many and we have to figure out what to do with it. This is the yam that has been kept in the fridge for more than a week. We decided to turn it into Or-Nee, which is a Teowchow dessert of sweet yam paste. There are a lot of recipes on the internet with many variations. I modified what I could find for a version with less oil and sugar.

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Serves: 4 – 5 servings

INGREDIENTS:

400g yam or taro (peeled and cut into small pieces, left around 320g)
30g rock sugar
50g cooking oil
50g thick coconut milk
Pinch of salt
20 gingko nuts

METHOD:

1.  Steam the yam in a steamer over high heat for around 15 minutes. Mash the steamed yam with back of the fork or hand blender.

2.  Crack gingko nuts and remove shell. In a saucepan, add rock sugar, gingko and 200 ml water, then cook for about 5 minutes or until sugar is dissolved and gingko nuts are cooked. Spoon out the gingko only and set aside. Keep the liquid to cook the yam paste later.

3.  In another bigger saucepan, add oil, coconut milk, yam paste, salt and the water left over from cooking gingko, cook the mixture over low heat. Stirring constantly and simmer till it reaches the consistency of peanut butter or the desired texture is achieved. Remove from heat.

4.  Serve hot or cold with the gingko nuts.

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