Experience two unique desserts blend tropical flavours and traditional techniques, bringing together texture and taste that will transport you to the heart of Peranakan culture with Kueh Sago Lapis and Cempedak Cake.
What you’ll learn:
The perfect ratio of ingredients to achieve traditional flavours and textures of the kueh & cake
Baking techniques to achieve perfectly textured kuehs without overcooking or undercooking them
How to layer ingredients in a particular sequence to enhance a dish’s texture
How to prepare and handle Cempedak for baking
How to incorporate fruits into traditional recipes and cooking methods without overpowering either element
Bring home:
1 x 6-inch Kueh Sago Lapis
1 x 6-inch Cempedak Cake
Notes:
Kueh Sago Lapis is a variant of the popular Kueh Lapis (Layered Cake) but uses tapioca pearls instead of flour
Cempedak is closely related to jackfruit but with a creamier & more intense flavour
