Pauline Chan SG
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26/6/2017

Korean Rice Cake with Fruits & Jelly

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class dated 25June'17
​
Today attended an interesting Korean rice cake jelly class 
Instructor is from Korea call crystal. 
Rice flour and bean paste from Korea. 
Mm... taste wise I think our Chinese style steam cake taste better. 
But I Guess it's individual preference. 
However, I like her jelly agar which is stable in SG temperature and do not need fridge/chiller to set. 
The jelly with fruits are a good combi for the rice cake. 
Bean paste is tasty and same as buttercream, need correct temperature and conditions to pipe. 
Overall, it's always nice to attend class to know more ESP understanding another culture and food preferences.

** personally I felt it is abit over steam and turns out dry and hard. I am not sure if its suppose to be like this. As this is the first class in SG today, so its abit chaotic. However, it was not a bad class. I will find ways to research and make it tasty for locals to eat. 
At least I understand better why Koreans love rice cake. In chinese food custom, there's lots more to explore and many more nice method that travels from China to Singapore and other countries. Its time I capture it slowly. 

Though I hope to attend more classes, I could not do it too often due to work schedule and family commitment. Will definitely try my best to ....  

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    Author Pauline

    Hi 
    I'm Pauline.
    A Trainer with OnePa in Singapore and like any baker I love to bake and decorate. To train others is a full-time commitment and the rest of the time I research, practice and attend classes. 

    ​If you have a question, you could email to me at classbypauline@gmail.com

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  • My creations
    • Cookies
    • Cakes
    • Chocolate
    • Pastry
    • Bread
    • Sourdough
    • Flowers & Sugarcraft
    • Moon Cake
  • What about me ?
  • Class (2022)
  • Class Photos
  • Community Bonding
  • Contact & Others
    • Videos
    • Frosty Whip
    • Videos
    • Method (Youtube) >
      • Brownies using BG1600 Rommelsbacher Oven
      • Rommelsbacher BG1600 : Chocolate Chiffon
      • Pizza/country dough Youtube
      • How to use Fond
      • Fond yogurt ice-cream
      • How I ganache my cake in the kitchen (no aircon in Singapore)
      • Country Bread with egg (know the softness)
      • How to make my cookie dough
      • How to whip up 35% dairy cream in Singapore Temperature
      • Strawberry & Lime Jam
      • Baking Note: The importance of salt in bread making
    • Past Orders
    • After Class Help
    • Reviews
  • Past Events
    • Past Events
    • Rommelsbacher Oven Demo >
      • Nov'2018 BEST DENKI Demo
    • Spectra Sec School
    • Changkat Pri School Parents-Child bonding
    • Tangs
    • Carrie event 2016
    • Carrie Event 27Dec2015
    • Class Photos
    • The Vanilla Bean SG Studio
    • Oven
    • Rommelsbacher & Severin Demo
    • Severin & Rommelsbacher Demo Recipes
    • Ikea May2018
    • Mold Mart Class
    • Bakein1
    • CK Tangs Class