Orh Nee Cake
Orh nee is a traditional dessert in Fujianese and Teo Chew cuisine. Taro is steamed and made into a paste, then traditionally cooked with sugar and lard, then served with toppings such as gingko nuts, roasted melon seeds and coconut milk or cream.
For this cake, I have omitted the lard and toppings, and made a taro paste infused with coconut cream. It is layered between a light vanilla genoise sponge and slightly sweet whipping cream. The contrast of flavours and textures in this cake makes it so delicious and interesting to eat.
The process of making the taro paste is a bit labour-intensive, but so worth it and the paste can be used for making other desserts as well, or enjoyed on its own. It is best made the day before so that there is enough time to cool down, and it should be stored in the fridge.
Orh Nee Cake
For the sponge
- 4 eggs (separated into whites and yolks)
- 130g granulated sugar
- 130g cake flour
- 1g salt
- 30g vegetable oil
- 40g milk
- 3g vanilla extract
For the cream
- 450ml heavy cream
- 40g powdered sugar
For the orh nee paste
- 200g taro, peeled and chopped
- 50g granulated sugar
- 40g coconut cream
- 40g heavy cream
- Pinch of salt
For the sponge
- Preheat oven to 150C (fan assisted). Line the base and sides of a 6” cake tin with parchment paper.
- Beat egg whites at high speed using an electric mixer or stand mixer. Gradually add in the sugar, one third at a time. Once all the sugar has been added, reduce to low-speed until soft peaks form.
- Add egg yolks and whisk by hand until combined.
- Sift cake flour and whisk until combined.
- Microwave milk and oil for 20 seconds then pour into batter. Add vanilla extract. Use a silicone spatula to fold ingredients gently. Check bottom of the bowl to ensure everything is mixed.
- Pour batter into cake tin. Tap the cake tin on the counter several times. and use a chopstick to remove bubbles.
- Bake for 40 minutes.
For the Orh nee paste
- Steam taro over high heat for about 10 minutes, or until fork-tender.
- Remove from steamer and mash until smooth using a fork or immersion blender (removes lumps easier).
- Transfer taro to a pot and add the sugar. Cook over low-medium heat until the sugar is melted.
- Add coconut cream and pinch of salt and mix until incorporated.
- Allow to cool to room temperature, then add heavy cream. Mix until well combined. Store in the fridge until assembling cake.
- Whip cream and powdered sugar using an electric mixer, until firm peaks are reached.
- Divide cake into 3-4 layers. Pipe a ring of whipped cream around the edge of the cake layer and fill the centre with orh nee paste. Repeat with next layer of sponge.
- Cover the outside of cake with whipped cream.
- Use a piping bag and tip to decorate the top with orh nee paste and whipped cream.
Share your thoughts, or ask a question!