Orh Nee Tiramisu

Chinese New Year
Christmas
Desserts
Party
Vegetarian

Easy Level:

Easy

Cook Time:

1 Hr

Servings:

3-4 Pax

This Orh Nee Tiramisu is a unique fusion of Teochew yam paste and Italian tiramisu, layering earthy yam, fragrant coconut milk, and velvety orh nee paste into one indulgent bite. 

Creamy, purple-hued and infused with the comforting flavours of traditional taro, this recipe combines the childhood memories of orh nee with the simplicity of no-bake tiramisu. 

A true dessert for sharing with family and friends during Christmas, Chinese New Year, or simple occasions!

Tips for the perfect Orh Nee Tiramisu 

  • Steam yam until soft, then blend while warm to ensure smooth, silky texture 
  • Fry yam paste lightly, then fold in coconut milk and sugar to create luscious, spreadable Orh Nee cream which replaces your traditional mascarpone cream
  • Chill 6-8 hours (overnight) for all the flavours to marry beautifully.

Ingredients

Adjust Servings
US / Metric

Orh Nee (for tiramisu cream)

0.00
g
g
Yam
0.00
g
g
Yam
0.00
ml
ml
Vegetable oil
0.00
ml
ml
Vegetable oil
0.00
ml
ml
Coconut milk
0.00
ml
ml
Coconut milk
0.00
g
g
Sugar
0.00
g
g
Sugar
Pinch of salt
Pinch of salt

Orh Nee Milk (soaking syrup)

0.00
g
g
Steamed yam (reserve from above)
0.00
g
g
Steamed yam (reserve from above)
0.00
ml
ml
Coconut milk
0.00
ml
ml
Coconut milk
0.00
ml
ml
Milk
0.00
ml
ml
Milk
0.00
g
g
Sugar
0.00
g
g
Sugar
Pinch of salt
Pinch of salt

Assembly

Tiramisu fingers (Savoiardi biscuits)
Tiramisu fingers (Savoiardi biscuits)
Boiled gingko nuts (optional)
Boiled gingko nuts (optional)
Sweet potato powder, taro powder, purple food colouring (optional)
Sweet potato powder, taro powder, purple food colouring (optional)

Steps

1

For orh nee paste, peel and chop yam into slices. Steam yam until tender, for approximately 30 minutes at high heat.
For orh nee paste, peel and chop yam into slices. Steam yam until tender, for approximately 30 minutes at high heat.
Mark as completed

2

Blend while warm until smooth.
Blend while warm until smooth.
Mark as completed

3

Portion it into two separate smaller portions (for orh nee milk and paste).
Portion it into two separate smaller portions (for orh nee milk and paste).
Mark as completed

4

For orh nee milk, blend a portion of orh nee paste with milk, coconut milk and sugar until smooth.
For orh nee milk, blend a portion of orh nee paste with milk, coconut milk and sugar until smooth.
Mark as completed

5

In a pan, heat vegetable oil. Add mashed yam, sugar, and salt.
In a pan, heat vegetable oil. Add mashed yam, sugar, and salt.
Mark as completed

6

Stir in coconut milk gradually until a smooth, spreadable paste forms (slightly looser than traditional orh nee so it spreads easily).
Stir in coconut milk gradually until a smooth, spreadable paste forms (slightly looser than traditional orh nee so it spreads easily).
Mark as completed

7

For assembly, dip fingers into orh nee milk and form a base layer.
For assembly, dip fingers into orh nee milk and form a base layer.
Mark as completed

8

Then, spread a layer of orh nee paste, dust with a layer of purple sweet potato powder or taro powder if desired.
Then, spread a layer of orh nee paste, dust with a layer of purple sweet potato powder or taro powder if desired.
Mark as completed

9

Repeat steps for as many layers as you like.
Repeat steps for as many layers as you like.
Mark as completed

10

Top off with more purple sweet potato powder or taro powder.
Top off with more purple sweet potato powder or taro powder.
Mark as completed

11

Chill in the refrigerator for at least 6–8 hours for flavours to marry and a clean slice.
Chill in the refrigerator for at least 6–8 hours for flavours to marry and a clean slice.
Mark as completed

12

Serve and enjoy!
Serve and enjoy!
Mark as completed

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