28min 4 ppl
Orh Nee
55 minutes
4 people
Medium31–60 min or 7–12 steps
55 min · 6 steps
Medium: 31–60 min or 7–12 steps
220 kcalper person
Protein 3g
Carbs 36g
Fats 8g
About this dish
Steamed yam mashed to a glossy paste and fried with palm sugar and coconut milk, a Teochew banquet dessert served alongside sweet steamed pumpkin.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Taropeeled and thinly sliced500 g
- Pumpkinpeeled and thinly sliced200 g
Tins & Jars
- Coconut Milk150 ml
Dried Goods
- Palm sugar100 g
- Crispy fried shallotsto serve2 tbsp
Oils & Condiments
- Vegetable Oilfor frying the paste3 tbsp
Utensils
- Steamer basket
- Wok
- Mixing bowl
Method
1
Steam the sliced taro over boiling water for 20 minutes until completely soft enough to mash.
Approx. 20 minutes
2
Steam the sliced pumpkin separately over boiling water for 12 minutes until tender, then set aside.
Approx. 12 minutes
3
Mash the steamed taro while still hot until smooth, using the back of a spoon or a potato masher.
Approx. 6 minutes
4
Heat the vegetable oil in a wok and fry the mashed taro with the palm sugar for 8 minutes, stirring constantly, until glossy and fragrant.
Approx. 8 minutes
5
Stir in the coconut milk and cook for 4 minutes until the paste is smooth and holds its shape.
Approx. 4 minutes
6
Spoon the warm taro paste onto plates with the steamed pumpkin alongside, and scatter over the crispy fried shallots to serve.
Approx. 5 minutes
