Serving Teochew Orh Nee aka Yam Paste but with a slight twist.
Instead of topping with gingko nuts, I have added lotus seeds. 😉
The balance of the cooked lotus seeds from my recipe “Lotus Seed Sweet Soup”
Preparing Yam Paste.
Cut yam into cubes and steam over high heat together with knotted pandan leaves until yam has softened.
Mashed with a masher until smoother texture.
Transfer the mashed yam into a saucepan.
Add lard and sugar until melted. Include water if necessary.
Over low heat, heat coconut cream with a pinch of salt.
Combine the above together with the mashed yam paste and mixed well.
Scoop the yam paste into a bowl.
Topped with the sweetened lotus seeds and serve.
The balanced yam paste can be stored in the freezer for a week or two in air tight container.
Every mouthful is truly satisfying and the textured yam paste to my liking.
One of my traditional dessert for every Chinese New Year. 😄