Teochew Orh Nee with Pumpkin Puree (Healthier Version)

Teochew Orh Nee - Sweet Yam Paste with Pumpkin Puree (No Lard)

Course: Dessert
Cuisine: Chinese, Singaporean
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings
Author: Marvellina
Learn how to easily make a delicious and healthier version of traditional Teochew sweet yam (taro) paste made without any oil.
Print Recipe


  • 500 gr peeled taro (yam) about 1.1 lb
  • 125 gr sugar or more if you like it sweeter
  • 200 gr pumpkin
  • 150 ml coconut cream not coconut milk
  • 1/4 tsp salt


Prepare the taro and pumpkin:

  • I used taro that has been peeled. If you don't, peel the skin and cut into cubes. Steam over high heat for 30 minutes or until they are fork-tender and can be mashed easily. You can also put in the blender and blend until smooth. It's really up to you if you want it to be very smooth. I just mashed mine with a fork
  • Cut the pumpkin into cubes and steam over high heat for about 15-20 minutes or until fork tender and can be easily mashed too

Make the taro paste:

  • Place the mashed taro in a saucepan. Add sugar and cook over low to medium heat until the sugar is melted. I did not add any water to my paste, so it's thick because I like it thick. But you can add water to thin it to the consistency you like. Some people like to cook it with coconut milk too. I separate my coconut milk as topping on the side

Briefly heat the coconut milk:

  • Place the coconut cream with some salt and heat over low heat. Do not boil it


  • Scoop or spoon some taro paste into a bowl. Add some coconut milk and top with some pumpkin puree and serve. You can serve it warm or chill