Celebrate the colourful and rich heritage of Peranakan desserts in this class where you’ll learn to create two classic treats: the chewy, caramelised baked Bingka Ubi and the delicate, coconut-filled Koci Pandan wrapped in banana leaves.What you’ll learn:
How to make Bingka Ubi, a baked tapioca cake with a golden, caramelised crust and chewy interior
Techniques for grating and mixing fresh tapioca, coconut milk, and sugar for optimal texture
How to infuse and colour glutinous rice dough with fresh pandan juice for natural aroma and hue
How to make a moist coconut filling for Koci with palm sugar and fresh grated coconut
Wrapping and steaming techniques using banana leaves for a polished, fragrant finish
Tips on handling sticky dough and achieving the ideal balance of sweetness and texture
