Empty My Fridge
Simplified Recipe: Teochew Yam Paste w/ Gingko Nuts 潮州白果芋泥 Chiu Chau Dessert: Orh Nee | Orh Ni
Ingredients
- Brown sugar500 g + 1 can
- Coconut milk250 ml
- Pumpkin150 g
Instructions
- Steam the taro until soft, then mash it with 50 g brown sugar.
- Boil the canned gingko nuts in 200 ml water with 3 tablespoons brown sugar.
- Steam the pumpkin until soft and mash it.
- Bring the coconut milk with 1/3 teaspoon salt to a gentle boil.
- Fry the mashed taro in some cooking oil until it forms a smooth dough, then add the coconut milk to make a smooth paste. Serve with the gingko nuts and pumpkin, or let guests combine them.
Summarized from Spice N' Pans's video. Watch it for the details.
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Brown sugarCoconut milkPumpkin
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