Kuih Party: Malaysian Cakes to Celebrate - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are recommended, and proof of full vaccination is required upon entry.

Throughout the SE Asia region, there are similar types of "cakes" that go by a variety of names: kue, kakanin, kanom, kueh, kuihmuih, bánh, mont, and kueh. 

These cakes are typically steamed, and can be either sweet or savory. Mainly made of rice flour and coconut, many of them show off the irresistable QQ bouncy texture (think of QQ texture as the Taiwanese equivalent to the Italian "al dente").  To mark this season of celebrations and giving, Linda selected a variety of kuih, made of different grains and cooking methods. You'll be working in groups with your fellow students to grate, chop, mix, and steam (or bake). And yes, tell your friends that you're eating cake for dinner!

MENU

Savory:
Chwee Kuih—Steamed Rice Cakes with Radish
Kuih Pie Tee—Top Hats filled with Jicama, Tofu and Shrimp
Pulut Panggang—Sticky Rice Rolls with Spicy Coconut & Shrimp

Sweet:
Kuih Talam—Pandan and Coconut Steamed Cake
Kuih Seri Muka—Blue & White Sticky Rice with Pandan Custard
Bengka Ubi—Baked Cassava Cake

This menu contains the following common allergens: Shellfish, Egg, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Linda Tay Esposito is a teaching chef whose food represents a tribute and commitment to the authenticity of the cuisines of the Pacific Rim. For the last 18 years, Linda has shared her passion and knowledge of East & South East Asian cuisines through Bay Area cooking schools - Cavallo Point, Sur La Table, Parties That Cook and Whole Foods Market. Linda’s teaching philosophy is to make these cuisines approachable to the home cook, while respecting the cuisine’s heritage and authenticity in taste. Besides 18 Reasons, Linda also shares her Nyonya food passion with Milk Street Kitchen and leads a community culinary program on Asian vegetables for Radical Family Farms.

An all-around food professional, Linda’s consulting work centers around helping food businesses flourish through the intersectional lens of food, sustainability and equity. Her past experience includes growing Hodo Foods from an artisanal producer to nationwide distribution, and building inclusive food places. Most recently she led the development of La Cocina Municipal Marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing accessible business opportunities for low income, immigrant, women food entrepreneurs. Linda is a member of the Good Food Foundation advisory board and serves on their Equity Task Force. Linda lives in San Francisco. In her free time, she plants Asian herbs at the community garden at Fort Mason. Follow her on Instagram @flavor_explosions

_{Photo credit: Linda Tay Esposito}