Boil ginkgo nuts with 1 stalk of pandan leaf and sugar for 30 mins, until softened.
Slice taro and steam taro slices with 2 stalks of pandan leaves for 30 mins, until softened. Set aside to cool.
Use a masher or a big spoon to mash the taro until they are completely well mashed. DO NOT USE blender.
Dissolve rock sugar with water in a saucepan and bring to boil. Set aside.
Cut shallots into thin slices. Heat up a dry wok, pour in cooking oil/lard, and fry shallots till crispy. When done, scoop up shallots.
Add in the mashed taro and continue to stir until the oil and taro are blended. Keep the heat low and continue to stir for about 10 in or until the taro paste becomes gooey and smooth.
Add in half of the rock sugar syrup. If the consistency is too thick, add a little more syrup at a time. If you want the orh nee to be very smooth, run it through a coffee sieve. Again, DO NOT USE blender.
To serve, scoop desired amount into a bowl, top with ginkgo nuts and some reserved syrup. Serve warm.
