Or Nee, aka sweet taro paste, is an authentic Teochew style dessert that has a texture similar to mashed potato, sweet and creamy. This dessert is of course made of taro, or known as yam, which is commonly serve with sugar syrup and ginkgo nuts.
This treat is so rich and sweet that I think sugar syrup is not necessary. While the melt-in-your-mouth texture is so comforting, this texture comes from the use of cooking oil which has been infused with a hint of shallots (also a healthy alternative to lard that is traditionally being used).
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Christine and Kath at Garden Eats.
Serve 2
You'll need:
1 baby taro, chopped
2 tbsp oil
1 quarter shallots
2 tbsp granulated white sugar
Cooked ginkgo nuts to serve
How to make Teochew Orr Nee (aka sweet yam paste):
- Bring a small pot of water to boil and add taro, cook for 10 minutes or until soft and cooked through. Drain the water and set aside to cool.
- Using a potato masher or a fork, mash the taro until well-mashed.
- Heat a wok and add oil and shallots. When shallots start to brown and oil smells fragrant, remove shallot pieces and add in the mashed taro. Continue to stir until taro paste becomes gooey.
- Add sugar and stir to smooth. Serve warm and garnish with cooked ginko.
With all my love <3
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