潮式芋泥 Vegan Teochew Orh Nee

Unlike other Chinese desserts, this wasn’t something we had often. It’s exhausting to make and it’s a rare treat when we have it in restaurants during any big celebration. Somewhat customary to end your feast at a Teochew restaurant like Swatow. To me, it’s pure bliss! Sweet with a hint of saltiness. Rich and creamy tasting yam paste surrounded by coconut cream like a moat. The traditional method uses pork lard and which you can veganise that by using shallot oil which creates that smoother consistency.

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Step 1

Peel and cut yam into chunks and slice them

Step 2

Arrange the slices in the steamer, steam on high heat for 20 minutes

Step 3

In a bowl, mash the yam into a paste with a fork.

Step 4

Fold the sugar into the mashed yam until evenly mixed

Step 5

Scoop the yam paste into small bowls

Step 6

Add coconut cream slowly to create a bed around the paste

Step 7

Garnish with ginkgo nuts on top of the taro paste. Serve warm!

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