Nostalgia

I have been looking forward to this class since May. These are rather traditional recipes and I think being a Peranakan, Chef Christopher will be a good facilitator of his culture.

A double layered kueh which consists of a kaya custard topping and a glutinous rice layer. An important key is the firmness of the rice texture.

The stars of the day - Nyonya Kaya and the Gula Melaka Caramel Kaya. After the chef's continuous stirring, we had a little kaya tea party. Shermay bought the traditional white breads and served the attendees with slices of butter and the freshly made kaya.