8 May (Wednesday) 1:00pm-5:00pm : 3
25 May (Saturday) 11:00am-3:00pm : 0
5 June (Wednesday) Public Holiday 11:00am - 3:00pm : 0
10% discount for returning participants
Since the first time around in 2018, Christopher has continued to quietly go bananas behind the scenes, and now it’s time to present a brand new bunch of pisang recipes! If you’re tired of same-same banana desserts, let the tips, techniques and flavour combinations of these creations turn over a new leaf for you.
1. Pandan, Banana & Gula Melaka Upside-Down Cake
Moist and fragrant pandan butter cake, thick and succulent banana slices, and palm sugar caramel, eaten warm. Need we say more?
2. Nagasari Pisang
Wrapped and steamed in banana leaves, this classic Malay kueh (quite different from ‘kueh pisang’ made with hoon kueh flour) has a creamy, custardy, decadent texture and richly lemak flavour, all the better to set off sunny yellow pisang slices.
3. Banana Pecan Sour Cream Pound Cake
The classic flavour pairing of toasted pecans and ripe fruit will have you going nuts as well as bananas, in the shape of a sturdy but tender pound cake.
4. Banana Brown Butter Genoise
A light, fluffy-crumbed sponge cake whose gentle banana aroma is subtly accented by the toasty notes of browned butter. Served with nutmeg whipped cream.
Demonstration by Chef / Instructor
Take Home Items
Students will sample or take home all the items demonstrated, and receive a Recipe Pack.