Orh Nee (Yam Paste with Pumpkin Puree and Gingko Nuts) – Healthier Version (No Oil)
Orh Nee, a favourite Teochew dessert is a yam paste that goes well with steamed pumpkin puree and boiled gingko nuts in syrup. Those that you buy from restaurants are either too sweet or too oily or both. This recipe is a healthier version as it uses no oil at all and the sweetness can be adjusted to one’s preference.
To make this delicious dessert, click on the video tutorial and print out the recipe below.
Thank you
Please click image below to view Video Tutorial:
Orh Nee (Yam Paste Dessert)
Course:
Dessert
Cuisine:
Chinese
Ingredients
YAM PASTE
- 500 g Yam peeled and sliced
- 2 – 3 Tbsp sugar to taste
- Pandan leaves
PUMPKIN PASTE
- 200 g pumpkin peeled and sliced
- Pandan leaves
GINGKO NUTS
- 100 g gingko nuts
- 80 – 100 g rock sugar to taste
- 200 ml water
- Pandan leaves
Instructions
YAM PASTE
-
Remove skin, wash and cut yam into thin slices. Place in tray with pandan leaves and steam for about 45 minutes.
-
Mash hot yam with some sugar (to taste).
-
Transfer to a blender/food processor, add in gingko nut syrup (to taste) and blend till smooth. Refrigerate.
PUMPKIN PUREE
-
Remove skin and cut pumpkin into thin slices. Wash and place in tray with pandan leaves and steam for about 45 minutes.
-
Mash hot steamed pumpkin. Refrigerate.
GINGKO NUTS
-
Crack gingko nut shells with a stone pestle and peel off brown skin.
-
Soak in hot water and cut into half. Remove stem and wash.
-
Boil in water with rock sugar and pandan leaves for about one hour till gingko nuts soften.
ASSEMBLE AND SERVE
-
Serve yam paste with mashed pumpkin and gingko nuts. Add some gingko nut syrup.
-
Refrigerate any leftovers
Recipe Notes
We used Australian pumpkin which had natural sweetness. So no sugar was added to the pumpkin puree.
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