Orh Nee
Hawker • Singapore
About Orh Nee
Teochew yam paste with coconut cream and ginkgo nuts
How to Make Orh Nee (Traditional & Healthy Version)
Orh Nee, also known as yam paste, is a beloved dessert in Singaporean cuisine, often enjoyed during celebrations and at traditional banquets. Rooted in Teochew heritage, this smooth and creamy dessert has found its way into modern kopitiams and hawker centers across Singapore, sometimes with a fusion twist like the addition of coconut milk or pumpkin. Its delicate, naturally sweet taste pairs beautifully with the richness of ginkgo nuts, often served as a comforting finale to a hearty meal. This healthy Singaporean Orh Nee recipe is a lighter, modern adaptation that retains the authentic flavors while being mindful of calories and fat content. By using less sugar and substituting coconut cream with light coconut milk, you enjoy the same velvety texture and fragrant aroma without guilt. Singapore’s vibrant hawker culture embraces such fusion influences, making Orh Nee a dessert that appeals to both traditionalists and the health-conscious. It’s an excellent choice for those seeking a vegetarian, satisfying, and culturally rich dessert that reflects Singapore’s culinary diversity.
Ingredients(for 1 small dessert bowl (approx. 120g))
- 250g Yam (taro root) (peeled and cubed)
- 50g Pumpkin (peeled and cubed, for natural sweetness) - optional
- 80ml Light coconut milk (substitute for coconut cream)
- 2 tbsp Sugar (adjust to taste)
- 1/8 tsp Salt
- 1 tsp Vegetable oil (preferably canola or sunflower)
- 6-8 Ginkgo nuts (cooked and peeled) - optional
- as needed Water
Instructions
- 1
Steam the yam and pumpkin cubes over high heat for 15 minutes or until tender. Test with a fork for softness.
15 minutes
Use a bamboo steamer for authentic flavor and even cooking.
- 2
Mash the steamed yam and pumpkin together until smooth. For a silkier texture, blend in a food processor.
3 minutes
Mash while still hot for the easiest and smoothest result.
- 3
Transfer the yam-pumpkin mash to a non-stick pan. Add light coconut milk, sugar, salt, and vegetable oil.
2 minutes
Stir continuously to avoid sticking and ensure even mixing.
- 4
Cook over low heat, stirring constantly, until the mixture thickens and becomes glossy (about 5 minutes). If too thick, add a little water to adjust the consistency.
5 minutes
Avoid high heat to prevent burning and maintain smoothness.
Why This Dish is Healthy
This healthy Orh Nee recipe uses less sugar, light coconut milk, and a higher yam-to-fat ratio, making it suitable for calorie-conscious eaters. The dessert is steamed, not fried, and contains no artificial additives. It’s low in saturated fat, high in fiber, and can be easily adjusted for even healthier variations like sugar substitutes or skipping the oil. Perfect for anyone wanting a sweet treat that aligns with a balanced diet.
Orh Nee is naturally gluten-free, vegetarian, and rich in dietary fiber from yam and pumpkin. Yam provides complex carbohydrates, potassium, and vitamin C, while pumpkin boosts vitamin A and antioxidants. By using light coconut milk and minimal oil, this recipe reduces saturated fat and calories compared to the traditional version. Ginkgo nuts add magnesium and plant-based protein. Ideal for those seeking a nourishing, low-GI dessert.
Pro Tips
- 💡Choose mature yam with purple flecks for best flavor and texture.
- 💡Blending the yam and pumpkin creates a smoother, restaurant-quality paste.
- 💡Add a pandan leaf during steaming for extra fragrance.
Storage & Serving
Store leftover Orh Nee in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or steam until warm before serving.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
| Protein | 3.0 g |
| Carbohydrates | 35.0 g |
| Total Fat | 12.0 g |
| Fiber | 2.0 g |
