Say hello to the coming year with traditional and timeless flavours! Treat your family and friends to these classic festive kuehs and tidbits, with the help of Christopher’s easy and understandable recipes.
1) Mini Durian Nian Gao （年糕）
Christopher’s original fusion of durian cake and nian gao. These sticky, chewy, petite but potent bites are chock-full of fresh durian flesh, its irresistible aroma accented with palm sugar and coconut milk. Simple to make and best enjoyed fresh, with some salted grated coconut on the side.
2) Jian Dui / Kueh Bom （煎堆）
Few things are as good as a freshly-fried jian dui! Bite through the crisp, sesame-flecked crust and soft, stretchy glutinous rice and sweet potato skin to find moist red bean paste or juicy coconut.
3) Home-made Red Bean Paste (红豆沙）
Jian dui made from scratch deserve an equally worthy filling – and once you savour this full-flavoured, not-too-sweet ang tau sar, you’ll realise how much commercial versions taste of sugar and oil rather than the wholesome red beans themselves.
4) Coconut & Gula Melaka Inti
A favorite filling for kueh bom which can also be used for many other kueh, such as kueh dadar or pulut inti. No colouring or additives, just fresh coconut and palm sugar, with a hint of salt to balance the sweetness and pandan leaves for fragrance.
5) Water Chestnut Cake(马蹄糕)
Ma tai koh (made with water chestnut starch and studded with crisp diced water chestnuts, is a Cantonese must-have at New Year. Serve it freshly steamed when soft and tender, or let it rest overnight and then pan-fry it to give the bouncy-textured slices yummy caramelised edges.
Demonstration by Chef / Instructor
Take Home Items
Students will sample or take home all the items demonstrated, and receive a Recipe Pack.