I decided to make Orh Nee as a special dessert for the in-laws who were coming over for dinner, and so I googled a recipe that I thought would be just nice based on gut feel.
And guess what? My wife loves it, and she said that it brought back memories of her childhood when her mother would make it the traditional way as well. To me that’s validation.
Ingredients:
500 grams of Yam – sliced half inch thickness (make sure you weigh after peeling it)
3 stalks of Pandan Leaves – cut into 4 inch lengths for steaming with the yam slices
100 grams of Honey Rock Sugar – dissolve in 200 ml of hot water
3-4 shallots – fried in olive oil (to be used as garnish)
Method:
1. Peel/shave the yam, make sure that you weigh the yam and it says 500 grams.
2. Slice the yam into half inch thickness for steaming.
3. Cut the pandan leaves into 4 inch lengths, to be placed with the yam slices during steaming.
4. In a wok, prepare a water bath, and steam the yam slices with pandan leaves for 30 minutes.
5. After the yam slices have been softened, discard the pandan leaves and mash the yam into a pulpy texture.
6. While the yam is steaming, prepare the sugar syrup. Weigh the honey rock sugar, 100 grams and dissolve it in hot water.
7. In a blender, mix the yam pulp and pour in the sugar syrup – all 200 ml of it. Blend until smooth.
8. Pour the blended yam mixture into a bowl and let it cool down. Wrap in cling warp, ensuring that the plastic touches the surface of the yam to prevent a layer from forming.
9. Once cooled, place it in the fridge.
10. Slice the shallots and stir fry in olive oil until golden brown.
11. Serve chilled as a dessert with the fried shallots and oil as a garnish.
Bon Appetit!
