Learn to create two beloved Peranakan desserts: Pulut Inti and Puteri Ayu using traditional steaming techniques, how to prepare glutinous rice, and tips for making the perfect sponge batter.
What you’ll learn:
Steaming techniques to achieve perfectly textured desserts without overcooking or undercooking them
How to prepare glutinous rice for steaming
Techniques to prepare sponge batter to achieve the right consistency for perfect texture
How to balance the ratio of your ingredients to achieve authentic textures & flavours of your desserts
How to layer your ingredients for a traditional, aesthetic dessert
Bring home:
8 pieces of Pulut Inti
8 pieces of Puteri Ayu
Notes:
Pulut Inti is a dessert made of glutinous rice (pulut) topped with a sweet coconut topping
Puteri Ayu features a bright green (from pandan juice) soft, fluffy sponge cake topped with a grated coconut layer
