Last Friday, I attended an Asian Kueh Demo Workshop by Chef Valerie Kong at Shermay's Cooking School. The recipes demo-ed are local favourites and certainly hubby's and mine too! So I was really keen to join the class.
4 recipes were demo-ed during the 3hr workshop with 2 bonus recipes included in the recipe pack.
- Rainbow Lapis - also known as 九层糕, probably due to the 9-layers of pretty colours in the kueh. Made with mainly tapioca, rice flour and coconut milk, not to be mistaken with the Indonesian Kueh Lapis.
- Onde Onde - small round balls of pandan-flavoured glutinous rice and sweet potato, coated in grated coconut, filled with melted gula melaka.
- Kueh Kochi - Pyramid-shaped gula melaka-flavoured coconut, encased in pandan-flavoured glutinous rice, wrapped in leaves and steamed.
- Kueh Koswee - Gula melaka-flavoured kueh made of glutinous rice, covered in grated coconut.
- Bonus recipes are mung bean filling for Kueh Kochi and Kueh Dardar.
We brought home two pieces of Onde Onde and hubby finished the two pieces all by himself, claiming that they were very nice! Looks like this recipe has gotten his stamp of approval, will KIV for making some when I have the time.
Kueh Koswee is actually very easy to make. So far, I like the ones sold at Poison Ivy, Bollywood Veggies. Their version is softer texture, whereas Chef Valerie's is more bouncy and chewy which I now much prefer :)
Chef Valerie made the Kueh Koswee using mini chwee kueh moulds and they looked simply adorable. I like mini versions of kueh and cakes, easier to eat just pop one whole piece into the mouth and let the flavours fill our senses.