$153.90 for zoom participants. Call / email for discount code.
Christopher’s kueh series continues with a celebration of a favourite ingredient which stars in kuehs and snacks across the ASEAN region: cassava, also known as tapioca, from which we get tapioca starch and tapioca pearls. This class will focus on how to handle, grate and use fresh cassava in sweet and savoury recipes which showcase its unique potential in the kueh kitchen.
1. Kueh Talam Ubi Kayu Pandan
A refreshingly different spin on kueh sarlat, this two-tier kueh talam has a foundation of grated tapioca infused with palm sugar, topped with a layer of rich, smooth pandan coconut custard fudge. A delicious contrast of sticky, silky, grainy and velvety textures.
2. Soft Tapioca Kueh Roll
Steamed soft tapioca kueh, also known as kuih awol-awol in Malay, is a perennial favorite in Singapore. Inspired by a Hainanese version of the kueh, this recipe changes it up by shaping it into sliceable rolls! Learn how to make them with two different fillings: fresh banana, and pandan-infused grated coconut.
3. Spicy Tapioca & Tuna Bites
Spicy tuna fish sambal wrapped in jackets of herbed-up grated cassava dough, then deep-fried into crusty golden croquettes. A novel variation of cucur badak which is perfect for potlucks, brunches and picnics.
Demonstration by Chef / Instructor with partial hands-on.
Take Home Items
Students will take home all the items demonstrated, and receive a Recipe Pack. Local Zoom participants can arrange for delivery at a minimal charge.