Delve into the world of traditional Peranakan kuih-making with this class featuring two nostalgic favourites – the fragrantly baked Kuih Bakar Pandan and the chewy, coconut-coated Kuih Lopes. Perfect for kuih lovers looking to master time-honoured techniques.What you’ll learn:
How to make Kuih Bakar Pandan, a soft, custardy cake infused with pandan and coconut milk
How to achieve the signature caramelised crust and lightly charred base in a traditional mould
How to prepare Kuih Lopes, a glutinous rice dessert shaped and boiled in banana leaves
Techniques for wrapping, boiling, and shaping lopes into neat, compact triangles
How to make gula melaka syrup to serve with lopes
Mastering portioning, temperature, and timing to serve kueh at its peak freshness
