Teochew Yam Paste (Or-Nee) 芋泥 💜💜💜 Ingredients: 400 g water 80 g gingko nuts, peeled and rinsed (we replaced with sunflower seeds) 600 g yam (taro roots), peeled and cut in chunks 80 - 130 g sugar, adjust to taste 30 g cooking oil 1. Place yam chunks and water into mixing bowl, place Varoma dish into position, weigh in gingko nuts, close Varoma lid and steam 15 min/Varoma/speed 2. Set Varoma aside. Or you may just steam the yams in a steamer for 15-20mins until soften. 2. Add sugar and cooking oil, purée 1 min/speed 6-10, increasing speed gradually until the paste is smooth and creamy. Transfer cooked yam paste into serving bowls, garnish with reserved gingko nuts (we used sunflower seeds) and serve hot. Tips: ✔️Replace cooking oil with shallot oil and pork lard for authentic flavour. ✔️For quicker version, purchase ready-peeled gingko nuts from retailer. ✔️If you prefer your yam paste to be creamy, add 200 g of coconut milk into cooled yam paste and blend 10 sec/speed 3 until smooth in step 2. As coconut milk will dilute the sweetness, add sugar if needed. #homemade #ornee #yam #taro #dessert #desserts #tm6 #thermomixmalaysia

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If you don’t serve orh nee for your wedding dinner I won’t bao you your angbao 😠 Avoid bad wedding dinners and just make orh nee at home. Use the same yam paste for chewy and gooey Orh Nee Mochi, or No-bake Orh Nee Tarts! — Orh Nee Recipe Yield: 5 servings Ingredients: 1 large yam (~500g steamed) 150ml water 150ml canola oil 6 shallots (sliced) - less if you’re not a fan of shallots 180g sugar coconut milk to drizzle 1. Mash steamed yam as much as you can, adding some water to aid the process. 2. Add cold oil and shallots in a pan without heating up the oil first. Turn heat on medium and cook till brown. 3. Remove fried shallots from pan AND KEEP THESE CRIPSY BOMBS FOR FUTURE INDOMIE USE OR SOMETHING. 4. Add mashed yams, sugar, and remaining water into pan. 5. Stir on low heat till well combined. Run it through a blender till smooth or simply enjoy it straight from the pan for a more gritty consistency. 6. Serve in bowls with a generous drizzle of coconut milk. — Orh Nee Mochi Recipe Yield: TONS Ingredients: 200g glutinous rice flour 100g sugar 250ml water 100g corn flour Orh nee from above! 1. Freeze orh nee for at least 30mins and roll them into ~1 inch balls. Freeze again as you work on mochi. 2. Add glutinous rice flour, sugar, and water into a non-stick pan and stir over low heat till desired mochi consistency. 2. Scatter corn flour onto chopping board and rolling pin. Roll to desired thinness. 3. Use a cookie cutter to cut circles out and place yam balls in the centre. 4. Wrap the yam balls up but folding edges in, twisting excess mochi off to seal the bottom. 5. Place sealed side down on a corn-floured plate and chill them in the fridge for 30mins. Serve cold. — No-bake Orh Nee Tart Recipe Yield: 5 tarts Ingredients: 80g Marie biscuits 50g butter (melted) Orh nee from above! 1. Place biscuits in a ziploc and crush till fine. 2. Add melted butter and mix. Distribute and press sandy mixture firmly into the tart moulds. 5. Pipe the yam paste into the tart shell and freeze for at least 30mins. Serve cold. — Full video recipe on https://youtu.be/kX_ZBOjDl-g or link in bio.