⎯ Baking Class ⎯

(#CHERMAINEHKF) Heritage Kueh Favourites: PNG Kueh & Crystal Kueh (Ku Cai Kueh)

$148.00

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Description
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HERITAGE KUEH FAVOURITES: PNG KUEH & CRYSTAL KUEH (KU CAI KUEH)

Learn to make two beloved traditional kueh from scratch in this hands-on workshop. Explore two distinctive doughs and fillings as you create soft and chewy Png Kueh, packed with a fragrant savoury glutinous rice filling, alongside delicate Crystal Ku Cai Kueh, known for its beautifully translucent skin and flavourful chive filling.

Perfect for beginners and traditional kueh lovers, this class focuses on essential techniques, from dough preparation and filling to wrapping, shaping and steaming, giving you the confidence to recreate these favourites at home.

In This Class, Participants Will Learn:

PNG Kueh

  • Prepare a soft and chewy dough with the right consistency.
  • Cook a fragrant savoury filling with glutinous rice, shiitake mushrooms, roasted peanuts and dried shrimps.
  • Learn proper portioning, wrapping and sealing techniques.
  • Shape uniform PNG Kueh with a neat, smooth finish.
  • Master steaming techniques to achieve the ideal soft and chewy texture.

Crystal Ku Cai Kueh

  • Prepare a translucent crystal dough with the right elasticity and workability.
  • Make a flavourful chive filling with dried shrimps (Demo only).
  • Roll thin, delicate wrappers without tearing.
  • Wrap and seal the kueh neatly while maintaining a fine, delicate skin.
  • Steam the kueh to achieve a glossy, translucent and pleasantly chewy finish.

You’ll Also Learn

  • Understand the differences between Png Kueh dough and crystal dough.
  • Tips for handling and working with sticky doughs confidently.
  • How to achieve soft, chewy and translucent textures consistently.
  • Proper storage and reheating methods to maintain freshness and texture.

Duration: 4 hours

Take-Home Portion: 6 freshly handmade PNG Kueh and 6 Crystal Ku Cai Kueh prepared during class, plus a printed recipe.

Type: Hands-on Traditional Kueh Class

Suitable For: Beginners & Home Cooks

Age Policy: Suitable for participants aged 16 years and above.

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe-covered shoes for protection

Chef Chermaine
Art and craft have always fascinated me, and I have a particular weakness for sweet confections. My journey into baking and cake decoration began as a side hobby during my day job, but it soon became clear where my true passion lay. By 2008, I had completed the full Wilton Cake Decorating Course series and became a Certified Wilton Method Instructor. I also completed advanced courses in cake decorating, including Professional Intensive Techniques at Squires Kitchen in 2013, cake sculpting masterclasses, and a specialized program in royal icing. In addition to cakes, I’ve explored artisan bread baking, earning certificates from masterclasses conducted by notable chefs like Chef William Woo, Chef Francesco Luigi Carusi and Chef Claudio Perrando. From bean-paste flower cakes to traditional Nonya Kueh, my repertoire continues to expand. Baking and cake decoration are hobbies and a calling I gladly continue to pursue and teach today.

Only paid and registered participants may join the class.

Please refer to baking class page below for refund policy.

In the case of the refund, we will refund the total price of the baking class minus the value of the e-voucher.

The class starts on time. If the class has already started for 20 mins or more, latecomers will not be admitted to the class. No refunds will be given.

All remaining ingredients and tools are to remain in the baking studio.

Participants are required to wash up during and after class. General housekeeping is expected of each participant.

General social etiquette and decorum during class are expected from each participant.

During any baking class or event at the RedMan Baking Studio, our staff may take photographs or video images of activities for our advertising, publicity or sponsorship purposes. 

If you do not wish to be included in such, please inform us in writing prior to the event, failing which you irrevocably waive any and all rights which you may have now or in the future including but without limitation any of your rights under the Copyright Act as may be amended from time to time or any similar laws of any jurisdiction, and acknowledge RedMan Baking Studio’s right to use the photographs and recordings of you in all media and formats throughout the universe including not limited to RedMan Baking Studio’s website, in advertising, publicity, or sponsorship.
 

Are Bookings Refundable?

All confirmed bookings are non-refundable. You may transfer to another class that is occurring within 30 days from the original class or send a replacement participant.

To send a replacement participant, please inform customer service at least 24 hours before class via email.

To transfer to another class, please contact customer service at least 24 hours before the start of class. e.g. class starts 9.30 am on Tuesday, please email in by 9am on Monday. Availability of class to be transferred to is subject to the final decision of RedMan Baking Studio.

For weekend classes, please inform customer service of your intentions by Friday at 5pm.

No refunds will be given for unattended classes.

Class Cancellations

Classes may be cancelled before or on class day if the instructor is unwell.

In the event that class is cancelled, an email will be sent to inform of the cancellation. A full refund will be given.

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