Kuih Muih: Malaysian Sweet and Savory Bites - In Person

Sunday, December 3, 2023 4:00pm to 8:00pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 


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 welcome.


Kuih, or its plural form Kuih Muih, is a class of snacks both sweet and savory that are popular in Malaysia and across the South East Asia region. Sweet versions of Kuih are typically made from rice, coconut and palm sugar, and can become savory bites with the addition of spices and a variety of meats or seafood. They are some of the most versatile bites, as they can be eaten as a breakfast item, at tea time, as a dessert, or a snack! 

Join Chef Linda to create a variety of your own Kuih Muih that can inspire your own menu for party bites this holiday season! 



Onde Onde - Palm Sugar Filled Sweet Potato Dumplings 

Kuih Lapis - Layered Rice and Coconut Cake

Seri Muka - Blue Pea Flower Coconut Rice with Pandan Custard Topping

Lemper Ayam - Sticky Rice with Candlenut Chicken

Wu Tow Koh  - Taro Cake with Dried Shrimp, Shiitake and Lap Cheong Sausage

Png Kuih  - Peach Dumpling with Mushroom, Dried Shrimp, Peanuts and Sticky Rice


This menu contains the following common allergens: Shellfish, Egg, Soy, Tree Nuts, Peanuts. 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 a commitment to the authenticity of the cuisines of the Pacific Rim. For the last two decades, Linda has shared her passion and knowledge of East and Southeast Asian cuisines by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda works on placemaking projects by building equitable food systems through the intersectional lens of food, sustainability and equity. She led the development of La Cocina’s municipal marketplace as well as the food program at the Presidio Tunnel Tops. She currently works on ground floor activation initiatives at several affordable housing projects in San Francisco. Linda's specialties include Malaysian cuisine, Chinese cuisine, and various Southeast Asian cuisines. She teaches both public and private cooking classes and hosts pop-up dinners at 18 Reasons.

Photo credit: Linda Tay Esposito