Singapore Local Kueh Making by ANATTA Culinary Academy

3hr Duration
Anatta Culinary Academy
  • Discover how to prepare tapioca starch dough with the right elasticity and translucency
  • Learn how to prepare and stir-fry bamboo shoot and koo chye fillings for Soon Kueh and Koo Chye Kueh
  • Explore techniques for wrapping, sealing, and steaming kueh evenly to achieve a soft, perfect texture
  • Enjoy tips on shaping, cooking, and storing handmade kueh

What to expect

Discover how Chef Ambrose Poh guides participants to use a single dough to create two classic local kueh, such as soon kueh and koo chye kueh, mastering the preparation and stir-frying of bamboo shoot and koo chye fillings, while developing confident wrapping techniques to achieve neat and well-formed kueh

Local Kueh Making (Soon Kueh, Koo Chye Kueh) Half-Day Cooking Class
Local Kueh Making (Soon Kueh, Koo Chye Kueh) Half-Day Cooking Class
Local Kueh Making (Soon Kueh, Koo Chye Kueh) Half-Day Cooking Class
Local Kueh Making (Soon Kueh, Koo Chye Kueh) Half-Day Cooking Class

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