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. 

作为潮州人的我，对于一切潮州的传统习俗都很生疏。就连潮州的语言也只会听而不会讲，同时对潮州菜肴的了解也不多。

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.

对于潮州芋泥的认识是在我20多年前在新加坡就职时品尝到才获知的。当我回马来西亚后都无法遇到贩卖这项美味的潮州甜品处，而对这芋泥地念念不忘。一直到最近从报章上遇上了这道食谱才决定自己亲自下手来做。制做出来的芋泥正如我所怀念般地润滑填满了甜香的浓芋口味。

潮州芋泥
Teochew Yam Paste


Ingredients 材料
(A)
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.

银杏坚果去壳转入锅里泡浸水一起煮至软化，搁置备用。

Combine (B) until salt dissolves. Set aside.

材料B一起混合，搅拌至盐融入后搁置备用。

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.

芋头去皮切丁，再用大火蒸30-40分钟直到软化。趁热马上把蒸熟的芋头转移入食物加工机，再倒入浓椰浆A一起混合至光滑泥状。

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.

将芋泥，砂糖，食油及椰油一起倒入炒锅。以中火不停得拌炒至砂糖融化，芋泥不再黏锅的边缘即可。

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

把各自的容器或碗涂上一层油，放入些银杏坚果后再勺入芋泥。

Pour some coconut cream over the yam paste before serving.

品尝前先把椰浆液淋在芋泥上更添加口味。

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