Teochew Orh Nee 潮式白果芋泥 By Eleanor Lim
1 kg yam, peeled and sliced (after which is around 700g)
Some pandan leaves, around 6
1/2 cup Shallot Oil or Canola Oil
6-8 tbsp sugar (for yam)
1 can of gingko nuts, shelled & with the bitter hearts removed
2 tbsp Potato Starch mix with 1 tbsp water
6 tbsp sugar (for syrup)
Coconut milk (optional)
1. Peel and slice the yam. Put in a steamer with the pandan leaves (washed and cut smaller) and steam for 30-45 minutes or until soft.
2. While it’s hot, mash the cooked yam with the back of a fork, adding 6 tbsp sugar at the same time, mix and mash to a puree-like paste. (I use my processor to do the job, you can use a blender if you prefer finer or smoother paste but will need to add little water or oil)
3. Heat the wok, put in the shallot oil and heat up. Add in the yam paste, under low-med flame, immediately keep stirring it to prevent the paste from frying. This process will take about 45min-1hr. If need be, add more sugar to your preferred taste but for me, just right. Continue to stir until the yam paste has changed to darker tone, able to slide easily on the wok. It will be in a gooey texture.
4. Drain and wash the can of gingko nuts and boil it with the water in a saucepan. Add in the sugar to your desired sweetness (remember your yam paste is already sweet too). Put to boil and add in the potato starch to the slightly gooey consistency (don’t add all first, not enough then you add more).
5. Scoop the yam paste into a bowl, pour the gingko nut with syrup over it and serve well it’s hot.
1.You can steam some pumpkin with or without caramelized sugar to add in the yam paste
2.Heat up some coconut milk and drizzled over the yam paste before serving.