23 Sept 2017 - Beginners' Guide to Desserts: Melaka Nyonya
Date: 23 Sept 2017 (Saturday)
Time: 9.30am to 12.30pm
Instructor: Jr. Chef Sin
Member fees: RM207
Non Member fees: RM230
- Sago Gula Melaka (Sago Pearls with Palm Sugar)
- Ondeh Ondeh (Glutinous Rice Ball with Palm Sugar)
- Pulut Tai Tai & Homemade Kaya (Blue Glutinous Rice Cake & Coconut Egg Jam)
Peranakan or Nyonya cuisine comes from a marriage of Chinese and Malay. Nyonya desserts always include sweet and sticky delicacies often served at festivals. Join us to learn 3 light and refreshing nyonya desserts that are popular in Melaka.
Sago Gula Melaka is chilled sago pearls served with palm sugar syrup, drizzled with coconut milk and has the aroma of pandan leaves. A refreshing dessert that can either be served hot or cold.
Ondeh- ondeh is a traditional kuih made out of glutinous rice flour that had been infused with pandan juice and palm sugar filling before topping it off with freshly grated coconut.
Another traditional nyonya kuih is the blue glutinous rice cake that has their striking blue colour from the blue pea flower. It is often served with kaya or palm sugar syrup.
NOTE1: This baking class is for Adults only. Participants are NOT allowed to bring children to the class.
NOTE 2: Students are required to bring their At 19 Culinary Studio RED Apron. (This item is available for sale should students wish to purchase them).