3 December (Thursday) 1:00pm - 5:00pm : 2
5 December (Saturday) 1:00pm - 5:00pm : 1
$170 for onsite participants.
$161.50 for zoom participants. Please enter discount code ZOOM5 at checkout.
Christopher’s kueh class series continues with Thai specialties not widely seen in Singapore, embracing the vivid flavours and texture contrasts beloved by Thai palates. Learn how to whip up these irresistible and classic treats at home.
1. Sakoo Sai Moo (Sago Crystal Dumplings)
A springy, 'bubbly', translucent skin made from sago pearls encloses a sweet-savoury filling of minced pork, chai poh (preserved radish) and peanuts, all garnished with crispy garlic, coriander leaves and chilli. Easier to shape than the traditional version, they are steamed in saucers.
2. Kanom Thuay (Pandan Coconut Custard Cups)
A sweet pandan batter is topped with a salty coconut cream batter in this luscious two-layered kanom, the Thai cousin of Malay tepung pelita. Steamed in petite cups and best eaten warm and fresh.
Rich palm sugar and coconut custard steamed inside a whole pumpkin is a Thai classic. This streamlined version uses a tray instead – the same sumptuously soft and silky textures, but no need to scoop out any squash.
4. Kanom Krok Bai Toey (Pan-Fried Pandan Kueh)
Pan-fried in kueh bahulu pans, these kanom are the Thai relatives of Malay and Peranakan cara manis, just as fragrant with natural pandan but with a lighter, bouncier texture – impossible to stop at just one!
Demonstration by Chef / Instructor. Available on ZOOM.
Take Home Items
Students will take home all the items demonstrated and a recipe pack. Food samples can be collected by ZOOM participants after class. Delivery can be arranged at a small fee.