Join Chef Ambrose and learn how to use traditional steaming techniques, perfect ingredient balance, to create beautifully layered treats to make Kueh Wajik and Kueh Talum.
What you’ll learn:
Steaming techniques to achieve perfectly textured desserts without overcooking or undercooking them
Techniques to prepare batter without overbeating or under-beating it
How to balance the ratio of your ingredients to achieve authentic textures & flavours of your desserts
How to layer your ingredients for an aesthetic dessert without letting it collapse
Bring home:
1 x 6-inch Kueh Wajik
1 x 6-inch Kueh Talum
Notes:
Kueh Wajik is made primarily from glutinous rice, palm sugar (gula melaka), and coconut milk, and is often served during festive occasions like weddings or religious celebrations
Kueh Talum is known for its distinctive green and white layers, given by its ingredients of pandan juice and coconut milk
