Teochew Yam Paste with Gingko (Onee)
Teochew yam paste with gingko nuts is a classic Asian dessert made from steamed taro, sugar and oil, whipped into a silky, fragrant puree. The Thermomix TM7 steams the yam until tender and blends it into a velvety consistency without lumps, while the gingko nuts add a gentle bittersweet contrast to the sweet paste.
About this recipe
Teochew Yam Paste with Gingko, known as Orh Nee, becomes wonderfully straightforward when you prepare this cherished dessert recipe in the Thermomix TM7. This all-in-one kitchen machine steams the taro roots until meltingly soft, then transforms them with sugar and cooking oil into the famously silky, glossy paste that defines Teochew cuisine. Traditionally this dessert demanded long hours of laborious pounding and constant stirring to reach the right texture, but the TM7 handles that heavy work hands-free. The gingko nuts bring their distinctive bittersweet note and slight chew, balancing the sweet, nutty yam beautifully. Served warm at banquets or family celebrations across Southeast Asia, Orh Nee is a festive dessert that impresses every guest. Whether you grew up with this classic or are discovering Teochew cooking for the first time, this recipe delivers an authentic, restaurant-quality result with minimal effort in your own kitchen.
Preparation tips
- Choose taro roots that feel heavy for their size with firm, unblemished skin; the flesh should show fine purple veining, which indicates the creamy, fragrant variety ideal for Orh Nee rather than watery types.
- Remove the thin brown skin around each gingko nut after steaming and pull out the bitter green germ hidden in the centre, as leaving it in gives the dessert an unpleasant bitterness that overwhelms the sweet yam paste.
- Serve the yam paste warm in small bowls with the gingko nuts scattered on top; you can also loosen the texture with a splash of coconut milk or keep leftovers covered in the fridge and reheat gently before serving.
Recipe variations
- For a richer, modern twist, stir warm coconut milk into the finished yam paste just before serving instead of part of the cooking oil; the coconut fragrance pairs beautifully with the taro and gingko nuts.
- A festive variation adds drained canned chestnuts or lotus seeds alongside the gingko nuts, and a light sugar syrup infused with pandan leaves poured over the paste turns it into an elegant banquet dessert.
Thermomix TM7 Benefits
- Weighing the sugar and cooking oil directly in the mixing bowl with the built-in scale keeps this yam paste recipe accurate without extra measuring cups. [Built-in Scale]
- Steaming the taro roots in the Varoma keeps every piece evenly tender so the yam purées into a silky paste without hard fibrous bits. [Multi-Function]
- The TM7 blends the cooked yam and sugar into an ultra-fine, lump-free Orh Nee far faster than traditional hand-pounding. [Time Savings]
- Heating the paste gently at controlled temperature stops the oil and sugar from scorching on the base while the mixture thickens. [Precision Control]
- Whipping the finished yam paste with the butterfly whisk incorporates air for a lighter, fluffier dessert texture. [Multi-Function]
Ingredients
- yam (taro roots)
- water
- gingko nuts
- sugar
- cooking oil