Learn the techniques to achieve the chewy textures & fragrant flavours behind the sweet Kueh Bingka Bakar (Tapioca Cake with Coconut) and Ondeh-Ondeh.
What you’ll learn:
- The perfect ratio of ingredients to achieve traditional flavours and textures of the Kuehs
- Baking & Steaming techniques to achieve perfectly textured kuehs without overcooking or undercooking them
- How to achieve a sexy golden brown top layer of your Bingka Ubi Bakar while maintaining a chewy texture for the rest of the cake
- How to bring out the subtle fragrances of each main ingredient, while achieving a balanced flavour throughout
- How to prepare and handle baking tools so that they don’t damage the aesthetics of your creations
- How to wrap your Ondeh-Ondeh in its iconic shape without it bursting while cooking
Bring home:
- 1 x 6-inch Kueh Bingka Bakar
- 8 pieces of Ondeh-Ondeh
Notes:
- Kueh Bingka Bakar has a slightly crispy, caramelised top layer
