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Ice Kacang-Inspired Cake

Recipes: Pandan Sponge, Coconut Custard, Gula Melaka Layer, Cendol, Red Beans, Atap Seed, Coconut Milk Granita, Praline Peanut, Rose Syrup/Gula Melaka Syrup

Price

$198.00

Event Details

Instructor: Chef Sharon Leong
Date(s) : 11 May 2025, Sunday
- 11 May 2025, Sunday
Time : 2:30pm -
5:30pm
Location: 130 Neil Road
Total:
Instructor:
Date(s):

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Instructor:
Date(s):

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Instructor: Chef Tan Wei Loon
Date(s):
13 July 2025, 9:30am

- 6:00pm
Original price was: $600.00.Current price is: $580.00.
Instructor: Chef Tan Wei Loon
Date(s):
12 July 2025, 9:30am

- 6:00pm
Original price was: $600.00.Current price is: $580.00.
Instructor: Chef Tan Wei Loon
Date(s):
11 July 2025, 9:30am

- 6:00pm
Original price was: $1,800.00.Current price is: $1,580.00.
Instructor: Chef Tan Wei Loon
Date(s):
11 July 2025, 9:30am

- 6:00pm
Original price was: $600.00.Current price is: $580.00.

Celebrate the beloved flavours of Ice Kacang in this unique hands-on class! Learn to create an Ice Kacang Cake layered like a classic Pandan Kaya Cake and a beautifully plated Ice Kacang Dessert, combining nostalgic textures and flavours in an elegant new form.

What You’ll Learn:

  • Pandan sponge that is soft, fragrant, and infused with the essence of fresh pandan
  • Smooth, creamy coconut custard layer that perfectly complementing the sponge
  • How to balance textures with cendol, red beans, atap seed, and sweet corn
  • Create coconut milk granita that is light, refreshing, and infused with condensed milk for a velvety finish
  • Adding texture and nuttiness to balance the dessert using praline peanut crunch

Bring home:

  • 1 x 8-inch Ice Kacang Cake
  • Plated Ice Kacang Dessert

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