Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T11:19:55Z

[CFWK] Enrich from verified facts (original English)

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	'''Taro Paste''' (Simplified/Traditional Chinese: 芋泥; Pinyin: ''Yù ní''; Hokkien/Teochew often ''orh nee'') is a sweet dessert of steamed taro mashed with lard or oil and sugar into a smooth, fragrant paste, classically topped with ginkgo nuts, pumpkin, or red dates. Fujian Food lists it among street/special snacks as Taro Paste 芋泥. It is '''not''' the savory pan-fried [[Taro Cake]] (芋头糕) of dim sum, nor the deep-fried [[Taro Puff]] (芋角)<ref name="wp">[https://en.wikipedia.org/wiki/Orh_nee English Wikipedia]</ref>.		'''Taro Paste''' (Simplified/Traditional Chinese: 芋泥; Pinyin: ''Yù ní''; Hokkien/Teochew often ''orh nee'' / ''orh nee'') is a sweet dessert of steamed taro mashed with lard or oil and sugar into a smooth, fragrant paste, classically topped with ginkgo nuts, pumpkin, or red dates. Fujian Food lists it among street/special snacks as Taro Paste 芋泥. It is '''not''' the savory pan-fried [[Taro Cake]] (芋头糕) of dim sum, nor the deep-fried [[Taro Puff]] (芋角).<ref name="wp">[https://en.wikipedia.org/wiki/Orh_nee English Wikipedia: Orh nee]</ref><ref name="ieat">[https://ieatishootipost.sg/ieat-cooking-show-ep-4-orh-nee/ ieatishootipost: traditional Teochew orh nee notes]</ref>

	== Characteristics ==		== Characteristics ==

	Color is pale purple-grey; texture is fine and sticky-smooth; flavor is sweet and taro-aromatic, sometimes enriched with fried shallot oil in Teochew styles. Served warm as a sweet course.		Color is pale purple-grey; texture is fine and sticky-smooth; flavor is sweet and taro-aromatic, sometimes enriched with fried shallot oil in Teochew styles. Soft mouthfeel cue: the paste should be velvet-smooth without fibrous lumps, tasting of taro first and sugar second. Soft classic topping set: ginkgo nuts for gentle bitterness, pumpkin for color, and sometimes water-chestnut syrup for contrast.<ref name="ieat" /> Soft SE Asia note: coconut milk and pandan appear widely in Singapore/Malaysia restaurant versions as diaspora adaptations rather than the oldest Chaoshan banquet form.<ref name="wp" /> Served warm as a sweet course.

	== Ingredients (overview) ==		== Ingredients (overview) ==

	Taro, sugar, lard or neutral oil, optional ginkgo, pumpkin, coconut milk modern variants. Distinct form factor from sliced [[Taro Cake]] and from pastry [[Taro Puff]].		Taro, sugar, lard or neutral oil / shallot oil, optional ginkgo, pumpkin, coconut milk modern variants. Soft craft note: thorough steaming and fine mashing create the signature silkiness; overview only—not a recipe. Distinct form factor from sliced [[Taro Cake]] and from pastry [[Taro Puff]].

	== History and culture ==		== History and culture ==

	Min and Teochew sweet classic with strong presence in Fujian and Taiwan banquet/dessert culture on [[Fujian Food]] and [[Taiwan Food]]. English menus may say "orh nee" or "~~yam~~ paste."		Min and Teochew sweet classic with strong presence in Fujian and Taiwan banquet/dessert culture on [[Fujian Food]] and [[Taiwan Food]]. Soft social role: wedding and festive banquet menus often place orh nee as a warm closing sweet signaling hospitality. Soft migration story: Teochew communities carried the dessert into Southeast Asia, where coconut-forward versions became local restaurant defaults while traditionalists still prefer shallot-oil and pumpkin finishes without coconut.<ref name="ieat" /><ref name="wp" /> Soft English menus may say "orh nee," "yam paste," or "taro paste"—yam here usually means taro, not orange sweet potato. Soft labor note: peeling ginkgo and achieving lump-free paste make it a special-occasion dessert more than a casual weeknight sweet.

	== Serving and variations ==		== Serving and variations ==

	Dessert or banquet sweet. See [[Fujian Food]], [[Taiwan Food]], [[Taro Cake]], and [[Taro Puff]].		Dessert or banquet sweet, usually served hot. Soft variants: coconut-milk enriched paste; pumpkin swirl toppings; chilled presentations in some modern cafes. Soft contrast reminder: do not order this when you want savory [[Taro Cake]] or fried [[Taro Puff]]. See [[Fujian Food]], [[Taiwan Food]], [[Taro Cake]], and [[Taro Puff]].

	== See also ==		== See also ==

Admin: [CFWK] create Taro Paste (Round16 P6b dish)

2026-09-22T13:58:41Z

[CFWK] create Taro Paste (Round16 P6b dish)

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{{#seo:
|title=Taro Paste (芋泥) - Chinese Food Wiki
|keywords=Taro Paste,芋泥,Fujian Food,Taiwan Food,Taro Cake,Taro Puff
|description=Taro Paste is a Min/Teochew sweet mashed taro dessert, distinct from savory Taro Cake and deep-fried Taro Puff.
}}

{{Infobox chinese food
| image = Taro Paste.jpg
| caption = Taro Paste
| alternate_name = Orh nee; yuni; mashed taro dessert; Teochew/Fujian taro paste
| pinyin = Yù ní
| type = Sweet mashed taro dessert
| course = Dessert / sweet course
| country = China
| region = Fujian / Chaoshan influence; also common in Taiwan banquet sweets
| other = Sweet mashed taro dessert often with ginkgo or pumpkin — distinct from Taro Cake and Taro Puff
}}

'''Taro Paste''' (Simplified/Traditional Chinese: 芋泥; Pinyin: ''Yù ní''; Hokkien/Teochew often ''orh nee'') is a sweet dessert of steamed taro mashed with lard or oil and sugar into a smooth, fragrant paste, classically topped with ginkgo nuts, pumpkin, or red dates. Fujian Food lists it among street/special snacks as Taro Paste 芋泥. It is '''not''' the savory pan-fried [[Taro Cake]] (芋头糕) of dim sum, nor the deep-fried [[Taro Puff]] (芋角)<ref name="wp">[https://en.wikipedia.org/wiki/Orh_nee English Wikipedia]</ref>.

== Characteristics ==

Color is pale purple-grey; texture is fine and sticky-smooth; flavor is sweet and taro-aromatic, sometimes enriched with fried shallot oil in Teochew styles. Served warm as a sweet course.

== Ingredients (overview) ==

Taro, sugar, lard or neutral oil, optional ginkgo, pumpkin, coconut milk modern variants. Distinct form factor from sliced [[Taro Cake]] and from pastry [[Taro Puff]].

== History and culture ==

Min and Teochew sweet classic with strong presence in Fujian and Taiwan banquet/dessert culture on [[Fujian Food]] and [[Taiwan Food]]. English menus may say "orh nee" or "yam paste."

== Serving and variations ==

Dessert or banquet sweet. See [[Fujian Food]], [[Taiwan Food]], [[Taro Cake]], and [[Taro Puff]].

== See also ==

* [[Fujian Food]]
* [[Taiwan Food]]
* [[Taro Cake]]
* [[Taro Puff]]
* [[Ding Bian Hu]]
* [[List of dishes (A-Z)]]

== References ==
{{Reflist}}

Taro Paste - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Taro Paste (Round16 P6b dish)