Green, Green Grass of Home

Green, Green Grass of Home

10 Jun | 14 Jun | 17 Jun | 15 Jul

Regular price $200.00 Sale

Sorry, this class is fully booked!
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.

Menu

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.

Type

Demonstration by Chef / Instructor

Take Home Items

Students will sample or take home all the items demonstrated, and receive a Recipe Pack.

Chef
Christopher Tan
Learn more about Christopher here