Teochew Orh Nee

Last year when Sally made Orh Nee using Alan Goh's recipe, I tell myself that I must try to make this as this is my hubby's favourite dessert.  Usually this dessert is served on wedding dinner but most of the time I will only eat one to two spoonful due to the sweetness of the yam paste those restuarant prepared.  Now I finally made it and tune the sweetness to my preference.  Original recipe adapted from Alan Goh.

Brown sugar in slab

Recipe adapted from: http://travelling-foodies.com

Half recipe ingredients:(serve 2 pax)

250g Taro (chinese yam)

1 part of medium size jap pumpkin

6 ginko nuts(i bought those ready peeled type from ntuc)

100g chinese brown sugar slabs

250g water

2 tbsp castor sugar

50g oil(i used 25g oil and 25g fresh coconut milk)

2.5 shallot

Method:

1. To a pot, add 250g water, gingko nuts and chinese brown sugar slab.  Heat to melt the sugar completely.  Let the mixture simmer with lid on on a med heat for abt 30 mins.  Turn off heat and let gingko nut steep into the syrup overnight.

2. On next day, peel taro and cut into small cube. Arrange on metal plate and steam it for 20-30 mins until soft.  Do the same for pumpkin.  Once out from steamer, mash them separately with back of a fork, adding castor sugar into the taro at the same time.  If the mixture us too dry, add 2-3 tbsp of gingko nut syrup.  Taste and add more syrup or castor sugar to your preference.  Cover with cling wrap.

3. Peel shallot and finely slice them.  In a pan, add oil and shallots. Gently stir fry on med heat till shallots turn golden brown and crisp up. Strain the shallots and set aside.

4. Return the shallot oil to wok, turn down the flame to low. Add mashed taro paste and mix well thoroughly. Taste again and add more sugar if required.  If coconut milk is used, it can be added in at this point. I only used 25g shallot oil as I used coconut milk too. Add accordingly until to desired texture is achieved.

5. Allow the taro paste to cool down. Transfer to blender and blend until smooth.  For a lighter and creamier texture, add more coconut milk or gingko nut syrup at this stage.

6. Mash cooked pumpkin coarsely.  Add some gingko nut syrup if it is too dry.

7. Scoop the smooth taro paste in serving bowl, top with mashed pumpkin and gingko nuts.