Autumn is the season for yams and during this time, it is easy to source quality yams, you can tell they are quality yams when they are nice and powdery and perfect for making Orh Nee (Teochew Yam Paste). Making your own yam paste takes a lot of blending, steaming, and cooking. With the Tefal Spherical Bowl Rice Cooker, I managed to do everything in the same pot! By mashing the yam manually with the back of a spoon, results in a chucky texture to the paste, just like chunky peanut butter.
To celebrate Mid-Autumn festival, I wanted an Orh Nee Mooncake, I created this by pressing the yam paste into a Mooncake mold. For the syrup, I added Osmanthus flowers; they are traditionally consumed during this festive season, and add a nice floral fragrance to the dish!
Recipe Card
Ingredients for Yam:
- Yam – 1 kg
- Shallot oil – 1 cup
- Sugar – 1 cup
- Water – 1 cup
Ingredients for Syrup:
- Gingko nuts – 30
- Osmanthus flower – 1 tablespoon (optional)
- Rock Sugar – 100g
- Water – 500ml
- Sweet potato flour – 1-2 tablespoon mixed in water (corn flour, tapioca flour and potato flour can be substituted)
- Fried shallots to taste
Method:
- Cut yam into 1cm cubes and place in Tefal’s Spherical Bowl Rice Cooker and add 1 cup of water. Set cooker to steam function and steam for 30mins.
- After the yam has softened, in the Spherical Bowl Rice Cooker, mash the yam with the back of a spoon.Add 1 cup shallot oil and 1 cup sugar, stir to mix evenly. Switch cooker to slow cook mode and cook for 1 hour at 90°.
- To make the syrup, bring 500ml water to boil with the Gingko nuts. You will know the Ginko nuts are cooked once they have taken on a translucent colour.
- Add the Rock sugar and once the sugar is dissolved, add in the Osmanthus flower. Simmer for 5mins. Add sweet potato flour to thicken and set aside.
- Once the yam is ready, serve in a bowl and top with syrup and fried shallots.
- To make Yam Mooncakes, leave the yam paste to cool completely or overnight in the fridge. Warm it up the next day and divide into 65g balls. Oil the balls with shallot oil and press with the mold, decorate and serve.
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