Chef Mimi
CAKE ARTIST
Chef Liew Man Kwan (LMK / Mimi Liew), a Seremban-born, KL-based Cake Artist and International Cake Art Instructor, is also a Wonder Woman to her four children, whom she raises single-handedly. From a young age, she found joy in baking and cooking, often experimenting with recipes in the kitchen. Her lifelong passion for art, combined with her strong artistic inclinations, led her to find immense satisfaction in expressing her love for art through cake design.
CLASSES
Teoh Chew Kueh Making Class
(Steamed Yam Cake & Toh Kueh)
- 30 Jul (Tue)
- 9am - 1pm
- Step by step guide to make a peach
kueh rice skin - Learn to cook the peach kueh filling
(glutinous rice, dried shrimps,
mushroom & shredded yam) - Learn to make Chef Mimi signature
steamed yam cake (her family recipe
passed down from her late mother) - Learn to wrap and shape peach kueh.
- Learn to make sweet bean sauce to pair with steamed yam cake.
- Steaming and storage method
- Printed recipe in English
- 1 x 6″ Steamed Yan Cake
- Toh Kueh – 8-10pcs
$218/pax
Hakka Kueh Making Workshop
(Hakka Yam & Pumpkin Abacus, Pumpkin Hee Pan & Kueh Kosui Pandan)
- 30 Jul (Tue)
- 2pm - 6pm
- Step-by-Step Guide to making Hee Pan Dough and assessing fermentation
- Tips to achieve the best textures with the recommended ingredients.
- Learn how to make Hakka abacus with pumpkin and yam dough.
- Learn to cook and fry hakka abacus.
- Learn to make Kueh kosui
- Steaming and storage tips.
- Printed recipe in English
- Hee Pan/ 6pcs
- Abacus/ 2 serving
- Kueh Kosui/ 8pcs
- Free Kueh Kosui molds.
$218/pax
Nyonya Kueh Making Workshop
(Kueh Seri Muka & Puteri Ayu & Kueh Talam)
- 31 Jul (Wed)
- 9am - 1pm
- Kueh Seri Muka – Tips to achieve the
smooth textures especially on the top pandan custard layer. - Puteri Ayu – Master the traditional
techniques of making Kueh Puteri Ayu, from extracting pandan juice to perfecting the steaming process. - Kueh Talam – Master essential
techniques in Kueh Talam preparation,
precise layering, and optimal steaming for perfect texture. - Step by step guidance on the
preparations. - Tipsto achieve the best textures with
the recommended ingredients. - How to store and serve the Kueh.
- Printed recipe in English
- Kueh Seri Muka – 1 x 6″
- Puteri Ayu – 8pcs
- Kueh Talam – 8 slides
$218/pax
Chinese Pastry Baking Class
(Beh Teh Sor 马蹄酥 & Tausar Peah 豆沙饼)
- 31 Jul (Wed)
- 2pm - 6pm
- Learn to make flaky, soft crispy pastry shells
- Learn to make sticky, sweet, and
savoury filling, and a fragrant sweet,
slightly peppery & savoury mung bean
filling. - Baking temperature and duration
- Storage tips
- Printed recipe in English
- Beh Teh Sor马蹄酥/ 10 pcs
- Tausar Peah豆沙饼/ 10pcs
$200/pax
MiracleMo
Our Location
482 Serangoon Road #03-01 Singapore 218149
(3 mins walk from Farrer Park MRT, Exit H)
