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Orh Nee (Yam Paste with Pumpkin Puree & Gingko Nuts)
Indulge in the rich and heartwarming flavors of my Orh Nee, a traditional Asian dessert that weaves together tradition and taste. This cherished recipe showcases the art of creating velvety yam paste that's both luxurious and comforting. Meticulously prepared, the yam paste is cooked to a flawless consistency, offering a silky-smooth texture that melts in your mouth.Accompanied by a velvety pumpkin puree, which adds a delicate sweetness and vibrant hue, the dish gains depth and complexity. The addition of tender gingko nuts adds a delightful contrast in texture, creating a harmonious balance between the creamy paste and the tender nuttiness.This Orh Nee dessert is a testimony to the reverence for time-honored flavors, inviting you to savor the nostalgia of every spoonful. Whether shared with loved ones during festive occasions or savored as a special treat, this recipe promises to transport you to a world where tradition and taste intertwine in perfect harmony.
Ingredients
YAM PASTE
- 500 g Yam peeled and sliced
- 3 Tbsp sugar to taste
- 1 Pandan leaves
PUMPKIN PASTE
- 200 g pumpkin peeled and sliced
- 1 Pandan leaves
GINGKO NUTS
- 100 g gingko nuts
- 80 g rock sugar to taste
- 200 ml water
- 1 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
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Trish yee
Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee
Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee
Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
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