If you’ve ever tried using traditional Orh Nee as a cake filling, you will know it’s delicious but often too dense, rich and not quite suited for layering or frosting!

This Orh Nee Frosting is my solution to that. It keeps everything we love about Orh Nee including the lovely earthy yam flavour, the coconut richness and that nostalgic local dessert profile. But, this Orh Nee Frosting transforms it all into something much lighter, smoother yet equally flavourful and more versatile for various dessert applications including cakes, tart and tiramisu.

Think of it as a soft, airy yam mousse that’s perfect for layering and frosting.

Why This Works

Traditional Orh Nee is:

  • Thick
  • Slightly oily
  • Meant to be eaten on its own

For cakes, we need something that is:

  • Spreadable
  • Light enough not to weigh down sponge layers
  • Stable enough to hold between layers

By folding the softly whipped cream into a properly balanced yampaste, we get the best of both worlds:

  • Flavour from the yam (true Orh Nee flavours)
  • Structure and lightness from the cream

Key Tips Before you Start

  • Skip the oil (or use very little), so as to keep the cream light and not greasy
  • Taste your orh nee (yam base) first, it should already taste like good orh nee before adding cream
  • Whip to soft peaks only to ensure a smooth, fluffy final texture

Without further ado, the recipe!

Orh Nee Frosting Recipe
by Javier Tan April-02-2026

This Orh Nee Frosting brings the flavours of classic Teochew dessert into a light, fluffy form perfect for Asian inspired desserts!

Note: Frosting amount is sufficient to make a 2 x 6 inch layered cake and 1 mini tiramisu

Ingredients (Orh Nee Base)

  • Taro / Yam (approx 800 to 900g), or if already chopped, 500g
  • 1/3 Cup + 1 Tsp or 90g Coconut Milk
  • 1/3 Cup or 70g of White Sugar
  • Pinch of Salt

Ingredients (Whipping Cream)

  • 1 Cup + 2 Tsp or 250ml Whipping Cream, Cold
  • 1/2 Tsp or 2.5ml Vanilla (Optional)

Instructions

  1. Firstly, chop the exterior of the taro / yam, and wash gently. Chop to cubes, there should at least be 500g of taro / yam.
  2. Then, steam at high heat until soft to a fork, approximately 20 – 25 minutes. Leave to cool for 10 minutes until warm.
  3. Next, blend or mash the taro / yam with coconut milk, sugar and pinch of salt. Do taste and adjust the final result, it should already taste like Orh Nee before going to the next steps. Leave to cool.
  4. Meanwhile, whip the whipping cream (and vanilla if using) till soft peaks, approx 3 – 5 minutes at medium low speed.
  5. Whisk in 1/3 of the whipped cream into the orh nee to lighten. Then, fold in the remaining 2/3 in two halves (1/3 each time) until smooth and silky.
  6. Use immediately, or refrigerate for 30 minutes to stiffen up further for light piping work.
  7. Serve and enjoy! Many applications including cakes, tiramisus and tarts.

Details

  • Prep time: 20 mins
  • Cook time: 30 mins
  • Total time: 50 mins
  • Yield: 1 Bowl of delicious Orh Nee Frosting

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best consumed within the week and stored in the fridge, as Orh Nee and Coconut Milk are fresh ingredients that tend to spoil faster.
  3. Feel free to ask if you’ve further questions!

Enjoy!
– Bakeomaniac, Javier Tan