24 August (Saturday) 12:00pm - 3:30pm : 6
21 August (Wednesday) 10:00am -1:30pm : 9
10% discount for returning participants
Who doesn’t love a marbled dessert? Swirling and layering complementary elements together in a single dish is a hallmark Asian culinary technique. Learn how to put a new twist – literally! – on favourite flavours with Christopher’s all-new recipes for local treats.
1. Kueh Talam Terigu
Our local dessert bubur terigu (sweet wheat berry porridge) as you’ve never seen it before – reimagined as a steamed kueh talam! Palm sugar adds a butterscotch fragrance to the earthy toasted-wheat batter base, which is marbled together with a lightly salted coconut cream batter as a contrasting accent.
2. Young Coconut & Bunga Telang Jelly
You’ll be all set to beat the hot weather with this cool, refreshing, beautifully translucent jelly made from fresh young coconut water infused with bunga telang (butterfly pea) flowers, ribboned with strands of sweet young coconut meat.
3. Thai-Style Custard Agar-Agar
An elegant and intriguing fusion of two traditional Thai desserts, this moulded jelly has two layers: on top is clear agar-agar rippled with delicate egg threads, and underneath is a kaya-like jelly laden with coconut milk, golden palm sugar and eggs. A rich and unusual combination.
Demonstration by Chef / Instructor
Take Home Items
Students will sample or take home all the items demonstrated, and receive a Recipe Pack.