Course summary
A hands-on experience with rice-based snacks in South-East Asia.
You will learn the secrets of making a savoury Chwee Kueh and a sweet Kueh tutu from mastering
Chwee Kueh, a Teochew favorite of steamed water rice cakes topped with an unctuous savory preserved radish.
Kueh Tutu is a uniquely Singaporean sweet rice cake, filled with coconut and palm sugar. You’ll learn techniques you can apply to its close relative of Putu Piring.
Suitable for gluten-free diets. Can be made vegan-friendly.
What you will learn
- Chwee Kueh – how to prepare and steam batter to cook a rice cake and cook the savoury radish topping
- Kueh Tutu – how to prepare the “wet rice” mixture and coconut filling, shape and mould the kue, and steam the kue to the right tender texture
- No need to buy specialised hard-to-find equipment!
What you will get
- detailed recipes for Chwee Kueh and Kueh Tutu
- kueh to take home unless you eat them all in class!
What you need to bring
- apron
- containers to take any leftover
- wear closed toe shoes
About the tutor
Zaneta is a kueh enthusiast, both in eating and making! She loves sharing her treats with friends and neighbours. She enjoys exploring all different kinds of kueh, kanom, and bahn in South-East Asian cuisines.
Course cost
COST: $70.00
Class availability: 0 PLACES REMAINING
Course dates
Saturday 24 August
10.00am – 12.30pm (1 session)
Booked Out
Course gallery
The photos below are an indication of what to expect from the class.
