What specific Peranakan treats will be taught in the Nyonya Kueh Workshop?

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The Nyonya Kueh Workshop Will Feature Kueh Koswee and Apom Berkuah

The Traditional Nyonya Kueh Workshop, organised by the Chinatown Business Association (CBA), will instruct participants in the preparation of two distinct Peranakan delicacies. Attendees will learn to make Kueh Koswee, which are soft pandan rice cakes coated with freshly grated coconut, and Apom Berkuah, described as fluffy traditional rice pancakes served with a rich coconut sauce.
Kueh Koswee Preparation

Participants in the workshop will gain hands-on experience in crafting Kueh Koswee. These are characterised by their soft texture and flavour derived from pandan, a popular Southeast Asian aromatic leaf. The cakes are finished with a coating of freshly grated coconut, adding a textural contrast and tropical flavour.
Apom Berkuah Demonstration

The workshop will also cover the creation of Apom Berkuah. This dish consists of fluffy rice pancakes that are a traditional component of Peranakan cuisine. They are typically served with a rich coconut sauce, which complements the light texture of the pancakes.
Authentic Peranakan Culinary Traditions

Guided by an experienced instructor, the Traditional Nyonya Kueh Workshop aims to introduce participants to authentic Peranakan recipes. This hands-on experience serves as an introduction to the rich culinary heritage of Singapore's Peranakan community, offering a deeper understanding of these traditional dishes.
Workshop Context and Location

The Traditional Nyonya Kueh Workshop is scheduled for 25 July 2026 and will be held at the Chinatown Business Association venue on historic Smith Street. This location in Singapore's Chinatown district allows participants to easily access the workshop and complements the experience with a visit to the surrounding heritage streets and eateries.

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What specific Peranakan treats will be taught in the Nyonya Kueh Workshop?

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