Directions

1. 1. Steam the yam Place the yam chunks in a steamer and steam for about 20–25 minutes, or until completely soft and fork-tender.

2. 2. Blend or mash Place the steamed yam into a bowl or blender. Add sugar, salt, and a splash of coconut milk. For a smooth orh nee, blend until creamy. For a traditional, slightly grainy texture, mash by hand with a fork or masher.
   Add coconut milk gradually until you achieve your preferred consistency.

3. 3. Cook the yam paste Heat the vegetable/shallot oil in a non-stick pan over low heat.
   Add the yam mixture and stir continuously for 5–10 minutes, allowing the oil to incorporate.
   Taste and adjust sweetness or creaminess if needed.
   Add cooked ginkgo nuts if including them.

4. 4. Prepare the you tiao Reheat your you tiao until crispy:
   Air fryer: 180°C for 3–4 minutes
   Oven: 180°C for 5–7 minutes
   Pan: Lightly toast on a dry pan until crisp
   Cut into short dipping sticks.

5. 5. Serve Scoop the warm orh nee into a bowl or on a plate. Place the crisp you tiao pieces alongside, ready for dipping. For extra richness, you can drizzle a little warm coconut milk on top.