Course summary
A hands-on experience with savoury rice and radish-based snacks in South-East Asia.
Delight in the Teochew favourite, Chwee Kueh – steamed water rice cakes topped with savoury preserved radish. Or savour the Cantonese classic, Lo Pak Koh, a delectable radish cake ofen enjoyed during yum cha. Join us and explore the rich flavours and traditions of these unique dishes!
No prior cooking experience is required.
Suitable for gluten-free diets and can be adapted for vegetarians. Please inform us if you prefer a vegetarian option.
What you will learn
- Chwee Kueh: preparing and steaming batter with savoury radish topping
- Lo Pak Koh: preparing the “wet rice” mixture and steaming
What you will get
- a detailed recipe for Chwee Kueh and Lo Pak Koh
- tips and techniques
- take home kueh that you have made (unless you eat them all in class!)
What you need to bring
- apron
- containers to take any leftovers
- 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.
Zaneta’s Instagram
Zanete’s Facebook page
Course cost
COST: $70.00
Class availability: 6 PLACES REMAINING
Course dates
Saturday 17 May
10.00am – 12.30pm (1 session)
Book this course
To enrol in this course, fill out the form below. Remember to add the details of any other students who are part of your booking.
Please note: This class requires a minimum number of students to go ahead. For this reason, we encourage students to book at least 5 days prior to the course/workshop. In the unlikely event that we don't get enough enrolments, we may need to postpone to a later date or cancel the course/workshop. You will be advised via email or text prior to the class commencing.
$70.00
6 PLACES AVAILABLE
Course gallery
The photos below are an indication of what to expect from the class.
