Sunday, October 04, 2015
A traditional teochew dessert served in chinese restaurants and/or during chinese weddings. I'm away from Singapore yet i can have this in Sweden... I'm never far from home it seems.
I like my orh nee with a little coconut taste in but not pumpkin. The creamy, thick, sticky and sweet orh nee is perfect together with the gingko nuts ...
Not difficult to make - just steam, mash or blend and then cook it.
*Sweetness is entirely up to you, I used more than one pc of the bing tang/rock sugar boiled in 500ml water. I add ginkgo nuts in to the water together with pandan leaves and boil together.
*I don't like pumpkin so my total taro I used was 700g.
*For thicker result, use less water ie.300ml.
500g taro (slice thinly or cut in cube)
300g pumpkin (cut into cube)
500ml water boil with one big piece of rock sugar (冰糖) + 3 pcs of pandan leaves tied together.
Gingko (your choice of amount)
150ml coconut milk
4 tbsp shallots oil
1) Steam taro and pumpkin for 25 minutes or till very soft. Then use a fork/potato masher to mash it while it's still hot and set aside. Using a processor will get a smoother paste.
2) Heat wok and add 3 tbsp shallots oil, add the mashed mixture in, stir fry the mixture over medium low. Stir continuously until taro and oil are well combined. (add 1 tbsp shallot oil if it's not combining).
3) Reduce heat and add in the rock sugar water gradually n keep stirring till taro paste becomes smooth and paste-alike consistency.
4) Still in low heat - Add coconut milk in gradually and stir till well-combined.
5) Top with gingko.
Note - Do not consume too many gingko nuts (1-3 a day) as they can be toxic in larger doses especially for younger kids.