Friday, December 30, 2016

潮州芋泥 Teochew Yam Paste

Being a Teochew, I have little exposure towards our heritage. Sadly, my understanding of the language is only limited to listening comprehension but not of spoken and lacking also extends towards my exposure to Teochew food. 

Teochew yam paste only came into my awareness in my early twenties when I was working in Singapore. Since then I have been reminiscing about this yummy Teochew dessert but hardly found it anywhere.  Recently I came across this simple and yet yummy recipe from a local newspaper clippings and set about to make it on my own. As it turns out, the yam is so creamy and smooth just like what I remembered.

Teochew Yam Paste

Ingredients 材料
700g Yam 芋头
170g Sugar 砂糖
80ml Cooking Oil 食油
45ml Coconut Oil 椰油
200ml Thick Coconut Milk 浓椰浆
30 Gingko Nuts 银杏坚果

(B) Coconut Cream 椰浆液
125ml Thick Coconut Milk 浓椰浆
1/4 Tsp Salt 盐

Method 做法

Boil gingko nuts till softened. Set aside.

Combine (B) until salt dissolves. Set aside.

Peel yam and cut into cubes. Steam under high heat for 30-40 mins till softened.  Immediately transfer cooked yam into food processor. Add coconut milk (A) and blend till smooth.

Transfer yam paste, sugar, cooking and coconut oil into a saucepan. Stir and cook under medium heat until sugar dissolves and oil thoroughly absorbed into the yam and no longer sticking to the side of the pan.

Grease dividual bowls,  place several cooked gingko nuts into the bowl and top with the cooked yam paste.

Pour some coconut cream over the yam paste before serving.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog


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