10 June (Sat) 12:00pm-4:00pm : 0
14 June (Wed) 1:30pm-5:30pm : 0
17 June (Sat) 12:00pm-4:00pm : 0
15 July (Sat) 12:00pm - 4:00pm : 0
10% discount for returning participants
Tall, green and handsome pandan chiffon cake is a Singaporean favourite, but is it a national treasure? Whether you say yea or nay, what is certain is that Pandan + Cake = a Very Good Idea…and in fact a multitude of ideas worth making. Learn how to harness the lovely hue and aroma of these long, scented leaves – and absolutely no added artificial colouring, flavouring or emulsifiers – in these traditional and new cake recipes.
1) Classic Pandan Chiffon Cake
A marriage of Asian flavours and American baking ingenuity. Christopher has updated and made over his signature recipe with new tweaks, refinements and technique points, for a light and lofty cake which is less sweet, more melt-in-the-mouth and more fragrant than ever.
2) Coconut-Glazed Pandan Bundt Cake
A butter-based pound cake with a fragile, tender texture and floral flavour perfectly complemented by a smooth, thick coat of lightly salted coconut milk ‘hoon kueh’ glaze. A great dessert for potlucks and parties.
3) Pandan & Blackberry Koningskroon
Christopher’s modern twist on a traditional Dutch-Indonesian ‘king’s crown’ cake: three layers of pillowy and aromatic pandan cake sandwiched with tangy home-made blackberry jam, a zesty yet mellow combination.
4) Pandan Mangkok Kueh
Made with a yeast-raised batter, these old-school steamed ‘cup’ cakes have a dense, moist and fine crumb which stays soft for several days. Served with salted grated coconut.
Demonstration by Chef / Instructor
Take Home Items
Students will sample or take home all the items demonstrated, and receive a Recipe Pack.