Preserving the art of Kuih Kochi (Physical Class) 7/6/2026 Sunday 10am-1pm
🌿 Preserving the Art of Kuih Kochi
A heritage workshop by Kat’s Bakes
Kuih Kochi is more than just a traditional kueh.
It is patience, touch, intuition, and memories passed down through generations.
My love for Kuih Kochi began long before baking classes and recipe cards. The best Kuih Kochi I’ve ever had came from my late grandmother’s sisters — women of Bugis and Banjar heritage from Muar, Johor.
During weddings, kenduris, and circumcision celebrations, our family would gather together to prepare traditional kuehs. Kochi was always one of the main stars. It was never just about cooking. It was about community, storytelling, and knowledge quietly passed down from one pair of hands to another.
Growing up, I was more familiar with the traditional black glutinous rice version of Kochi. Over time, I fell in love with Kochi Labu — softer, gentler, comforting in its own way — and this is the version I’ve chosen to teach today.
This class is my small way of preserving something beautiful before these traditional techniques slowly disappear.
👩🏻🍳 What You’ll Learn
This workshop focuses entirely on the art of making Kochi Labu properly and intentionally.
We will cover:
🌿 Selecting the right banana leaves
🌿 Preparing, trimming, and softening the leaves over heat
🌿 Understanding how leaf maturity affects wrapping and texture
🎃 Preparing and steaming pumpkin properly
🥥 Cooking the coconut filling
🫓 Dough preparation and texture control
🎁 Wrapping and folding techniques
♨️ Proper steaming techniques and troubleshooting
Many of these details are rarely written in recipes, but they make all the difference in the final result.
✨ Class Format
This will be an intimate class of only 10 participants.
The session will consist of:
- Guided demonstrations
- Hands-on practice
- Detailed explanation and storytelling throughout the process
- Some preparations will be partially pre-prepared due to the lengthy nature of traditional kueh-making, but participants will still experience the important hands-on elements of the process.
This class is suitable for anyone who genuinely wishes to learn, appreciate, and preserve traditional kueh-making techniques.
💰 Class Fee
Physical Workshop Fee: $_95__
The class fee reflects:
- Ingredient costs
- Extensive preparation work done in advance
- Small class size for closer guidance
- Years of baking experience and research
- Traditional techniques and knowledge sharing
- Traditional kuih-making is labour-intensive and time-consuming, and this workshop is designed to give participants a deeper understanding beyond simply following a recipe.
📌 Cancellation & Replacement Policy
This is a small, intimate workshop with ingredients and materials prepared well in advance.
By registering, you acknowledge and agree to the following:
❌ Strict No-Refund Policy
All registrations are confirmed and non-refundable once payment has been made.
⏰ Cancellation Within 7 Days of Class
If cancellation is made within 7 days prior to class:
No refunds will be given
Participants may transfer their seat by finding their own replacement
Replacement details must be provided before class commences.
🚫 Cancellation Within 48 Hours of Class
For cancellations made within 48 hours of class:
No refunds
No replacements
No exchanges
However, participants may still collect:
✔ Recipe materials
✔ Food items prepared during class
⚠️ Important Note
Ingredients, packaging, preparation work, and class setup incur real costs and are prepared ahead of time. Last-minute cancellations greatly affect small-scale workshops like these.
Exceptions will only be considered for serious emergencies, strictly at the organiser’s discretion.