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: 0 PLACES REMAINING
Course dates
Saturday 17 May
10.00am – 12.30pm (1 session)
Booked Out
Course gallery
The photos below are an indication of what to expect from the class.
