Savoury Wan Zai Gao
Have you ever tried Savory Wan Zai Gao (咸香碗仔糕) ? This time, we’re bringing you 3 incredibly delicious savory versions of traditional rice cakes that will leave you craving for more! 🤤✨
1.Chwee Kueh – With a chewy texture that’s not too soft, topped with classic savory preserved vegetables, and paired with our special shrimp chili sauce in this course, it brings a fresh, mildly spicy flavor that elevates the taste!
2. Taro Wan Zai Gao – No need to stir-fry the batter, yet you can easily create a soft, non-greasy, and rich taro-flavored rice cake! Follow Chef YiXiang’s method, and each bowl will be packed with smooth, creamy taro filling—never worry about missing out on the filling!
3. Hakka Pumpkin Wan Zai Gao – Steamed with Hakka-style mushrooms and minced meat along with pumpkin batter, sealed with high heat to lock in the aroma. Each bite offers an amazing combination of sweet pumpkin flavor and savory minced meat, resulting in a delightful taste!
Date: 30 May Fri 2.30pm – 6.30pm
*Class conducted in mandarin. English recipe provided.
- How to prepare savory Chai Po and special shrimp chili sauce
- How to make Taro flavour Wan Zai Gao that's packed with smooth and creamy taro fillings
- How to prepare Pumpkin flavour Wan Zai Gao and prepare aromatic minced meat fillings.
1.Chwee Kueh – With a chewy texture that’s not too soft, topped with classic savory preserved vegetables, and paired with our special shrimp chili sauce in this course, it brings a fresh, mildly spicy flavor that elevates the taste!
2. Taro Wan Zai Gao – No need to stir-fry the batter, yet you can easily create a soft, non-greasy, and rich taro-flavored rice cake! Follow Chef YiXiang’s method, and each bowl will be packed with smooth, creamy taro filling—never worry about missing out on the filling!
3. Hakka Pumpkin Wan Zai Gao – Steamed with Hakka-style mushrooms and minced meat along with pumpkin batter, sealed with high heat to lock in the aroma. Each bite offers an amazing combination of sweet pumpkin flavor and savory minced meat, resulting in a delightful taste!
Date: 30 May Fri 2.30pm – 6.30pm
*Class conducted in mandarin. English recipe provided.
What you'll learn
- High-success-rate Wan Zai Gao making techniques!- How to prepare savory Chai Po and special shrimp chili sauce
- How to make Taro flavour Wan Zai Gao that's packed with smooth and creamy taro fillings
- How to prepare Pumpkin flavour Wan Zai Gao and prepare aromatic minced meat fillings.
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