Nine Fresh Dessert Taiwan – Most Affordable Taiwanese Dessert in Singapore

Nine Fresh is the first local chain of Taiwanese dessert brand in Singapore, and the name derives from jiufen (jiu = nine), a place located in Taiwan, famous for its taro balls. The company decided to rebrand from the previous beanstalk to focus on the authenticity of the popular Taiwanese dessert. Best of all? The prices are so affordable and yet delicious!
The 4th outlet finally open in the north, located at the basement of the still renovating Sun Plaza (Sambawang). Crowd spotted taking away to enjoy in the comfort of their homes.


As recommended by the staff, the 3 most popular choice were No. 1, 3 and 5. I spotted other interesting options such as mango/durian beancurd and grass jelly with ice cream as well! *Drooling*
By this moment, my friend and I were already selecting our picks and guessing which bowl would suit our tastebuds! Typical of us when we are spoilt for choice. 

I was like ‘hold on’! I want to take more photos first!
1. Grass Jelly Special ($2.00) – with taro balls, aloe vera pearl jelly, black sugar jelly dice and milk ball 
Since we got from the fresh new batch of grass jelly, it wasn’t chilled enough (room temperature). The aloe vera pearl jelly is solid, so do not expect it to burst liquid out as some would assume. As for the black sugar jelly, expect something firm like nata de coco, with sweetness to compliment the grass jelly. 

3. Nine Fresh Signature ($2.50) – with beancurd, grass jelly, taro balls, red beans, green beans, pinto beans and peanuts
Known to be more filling, the silky smooth texture of the beancurd easily pleased me and you even get the option to choose either the soft or crunchy peanuts!

5. Black Sugar Aiyu Jelly Special ($3.50) – with taro balls (2 servings), red beans, pearls and milk ball
(This bowl is the latest creation, selling at $2.90 for a limited time only.)
I felt that this was the most refreshing dessert. It was light, soothing and definitely my favourite option! We realized that we had forgotten to add in the milk ball for this dessert. =.=” This shows how good it was naturally! 

The so called milk ball is a bit misleading. I don’t see any milky ball in the dessert? It is actually the pourable milk given in a small packet, to give the dessert a mild flavour enhancement.

O man, I did not expect my dessert to be so filling! Must be those chewy taro balls? No wonder I see so many ladies take away these to substitute their lunch when I was at Toa Payoh. A healthier choice too since everything is not too sweet.
Pssst….the matcha milk latte is my favourite drink! Milky, not so sweet and a hint of matcha! 
Toa Payoh Lorong 6 Blk 520 #01-50
Jurong Point Shopping Centre #01-17G
Jurong East Bus Interchange (bus 25, 7, 30e)
Sun Plaza #B1-36 (next to Sembawang MRT ; NEW!)
Operating hours:
11am – 10pm
Check out their facebook page here and also their webpage !
Thank you Nine Fresh Dessert Taiwan for the tasting.

Orh Nee Roll – My Rendition of Orh Nee

Decided to do up a post before going to dreamland to recharge my energy for a crazy day of work tomorrow! It is FHA week and the morning crowd is so CRAZY! Too bad my off days are after FHA and I could not go although I had complementary ticket from my chef. (Gave away the ticket already…) I posted about my last day of school and my presentation previously (click here to view) and below is the dessert I created. The recipe I used included if anyone want to try making it?  
(Picture taken from my school instructor’s album.) Nicely taken from his DSLR! 

A summarized version of my report (modified)
Orh Nee Roll is my rendition of the popular Teochew dessert that goes a long way back.
Orh Nee in Teochew means Taro Paste and memories of this dish come from attending
wedding banquets, where it is almost customary for it to be served as the last course in resturants.
The main ingredient used is yam, which is one of the oldest food plants known. It is also a common plant found around the rustic and rural kampung environment in the past. Yams are a good source of potassium, manganese, copper, vitamin C, dietary fiber, and vitamin B6.
The other secondary ingredients used are coconut cream, pandan leaves, shallots and pumpkin seed (to replace the actual pumpkin flesh).   
Since the past, coconut cream is added to Orh Nee to enhance the flavor, giving it a creamier texture. As for shallots, when fried, they produce a fragrant aroma which would mask the undesirable smell of the yam. Pandan leaves are used as additional flavoring for the skin.
To further depict the kampong style, I choose to present my Orh Nee rolled up in light pandan fragrance snowskin, looking like a piece of home made traditional kueh. It is also to break the monotonous habit of serving Orh Nee in a bowl, looking like a pile of unappetizing dull looking gooey mess. The spongy texture of the snow skin with fried shallots and pumpkin seed provide a slight contrast to the rich creamy texture of the yam paste itself. This sweet as well as savory dessert is made from scratch, just like from the kampung days.

Dessert name: Orh Nee Roll (About 100 pcs)
(Adjust oil and coconut cream base on your desired consistency.)
Ingredient List
Yam Paste 
Fresh Yam        1200g
Caster Sugar        200g
Peanut Oil            300g
Shallots             15 no.s
Coconut Cream    600g
Salt                    A pinch
Snow Skin
Fried Glutinous Rice Flour (Kou Fien)          600g + (100g for dusting)
Icing Sugar                                                   750g
Shortening                                                    180g
Water (Cold)                                                 600ml
Green Colouring                                            Few drops
Pandan Leaves                                              100g
1)      Peel taro and cut into thin slices. Arrange on a dish/tray and steam for 20-30 min until soft.
2)      Once the taro slices are out of the steamer, mash them up with the back of a fork, adding caster sugar at the same time. Taste and add more caster sugar if required. Tweak the level of sweetness to personal preference. Cover with clingfilm.
3)      Peel shallots and finely slice them.
4)      In a wok or wide saucepan, add oil and sliced shallots. Gently stir-fry on medium low heat until the shallot discs begin to brown and crisp up. Strain the shallots from the oil.
5)      Return oil back to the wok, turn down the flame to low. Add mashed taro paste and mix until well amalgamated. Taste again and add more sugar if required. Also, if coconut milk is used, it can be added at this point with a pinch of salt. Cut back the oil by half if so and add accordingly until the desired texture is achieved.
6)      Allow the taro paste to cool down considerably. Transfer into a food blender and blitz until smooth. Chill the mixture till firm.
7)      Sift the flour and mix with icing sugar and add into a bowl
8)      Blend the pandan leaves for its juice, add into the cold water with a few drops of colouring.
9)      Add shortening and water to the flour mixture, mix together to form a smooth dough and keep aside for 30 minutes.
10)   Roll out the dough into a rectangular flat surface, spread the taro paste across it and roll it up like a swiss roll.
11)  Chill before slicing into portion and serve. 

(I had my reference from