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 ....