In this episode of Eatbook Cooks, Chiara whips up some orh nee (yam) desserts! They are super easy, give them a try!
Orh Nee Paste Recipe:
800g yam (skinned & diced)
160ml oil
6 shallots (sliced)
200g sugar
150ml water
120ml coconut milk
1. Skin yam and dice into small pieces. Steam yam cubes over high heat for around 20 minutes, or until soft.
2. Transfer yam to a big bowl and add about 50ml of water, then mash yam using the back of a fork.
3. Heat oil in a pan over medium heat and fry shallots till brown and crispy. Remove fried shallots and keep for other purposes, leaving the oil in the pan.
4. Reduce heat to low, and add mashed yam, sugar and 100ml of water into pan. Fry until well-mixed and smooth. *Transfer to a blender to blend if you want a smoother consistency
5. Let yam paste cool for a little while before serving with coconut milk (about 20ml for each serving) and gingko nuts (optional).
Adapted from Kitchen Misadventures: [ Ссылка ]
Orh Nee NO BAKE Tart Recipe:
80g Marie biscuits
50g butter (4tbsp)
120g yam paste
1. Place biscuits in a plastic bag and crush them into very fine pieces. You can easily crush them by rolling over the plastic bag with a rolling pin. Do not bash or hit, or you will make holes in the bag.
2. Mix in melted butter, then press firmly into the tart pan.
3. Chill in the fridge until set.
4. Remove from tart mould with a satay stick.
5. Pipe the yam paste into the tart shell.
Orh Nee Mochi Recipe:
250ml water
200g glutinous rice flour
100g white sugar
100g corn flour
150g yam paste
1. Add glutinous rice flour, sugar and water into a pan and stir over medium heat till thickened.
2. Scatter corn flour onto a flat surface and knead the mochi.
3. Cut the mochi with a circular cookie cutter, and roll it to desired thickness.
4. Dollop the yam paste on the mochi skin.
5. Shape it into a ball and put the completed mochi into the fridge for at least 30 minutes
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Featuring (in order of appearance):
Chiara Ang - [ Ссылка ]
Zhin Sadali - [ Ссылка ]
Brenda Tan - [ Ссылка ]
Amanda Feng - [ Ссылка ]
Filmed By:
Gladys Lim - [ Ссылка ]
Melody Teoh - [ Ссылка ]
Edited By:
Melody Teoh
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