Category Archives: Mooncake 2015

August Cooking and Baking Classes

Baked Moon Cake Class

Sunday 12th August 11 to 2 pm

Learn to make Baked Moon Cakes’  You will learn;

  1. Pastry Dough
  2. Fruit and Nut – The Nuttiest Filling you will ever taste
  3. Variations of Lotus Paste
  4. Lotus Paste Recipe will be provided and explained in detail.

Price Per Person: RM150

This is a fully hands on session. I must have at least 5 students in class.


Jelly Moon Cake

Sunday 19th August 11 to 2 pm

Learn to prepare Jelly Moon Cakes.  These are two of my favorites.



  1. Yam and Salted Egg Jelly Moon Cake
  2. Chocolate Oreo Moon Cake



Price Per Person: RM 130

This is a fully hands on session.


Tea Time Treats -Creme Brulee and Coconut Tarts

Sunday August 26th 11 to 2 pm

Learn to make two easy treats. You will learn to prepare;


  1. Creme Brulee
  2. Coconut Tart

Price Per Person: RM125

This is a hands on session.

Please whatsapp 0166827465 to book your place.

Classes are held at 70 Jalan 14/24 PJ.

Do check my facebook page, Cooking with Nicholas for more updates.




September 2015 Baking and Cooking Classes

French Baguette Class

Saturday September 5th 2.30 to 5.30 

Learn to make two types of French Bread.

You will learn to bake from scratch the French Method with the crusty finish and the American Method which is slightly crusty.


This is a fully hands on class.

  1. French Baguette
  2. American Baguette

Price Per Person: $90 (Class will commence once there are 6 students)


Thosai and Idly Class

Sunday 6th  September 10 to 1pm

Learn to make Indian Breakfast delights. You will learn to make;


  1. Idly
  2. Thosai
  3. Masala Thosai
  4. Potato Masala
  5. Coconut Chutney


Price Per Person: $100 (Class will commence once there are 6 students)

This is a hands on class.  Be prepared to work.


Curry Puff Class

Sunday 6th  September 2.30 to 5.30

Learn to make two types of our favorite curry puff.


  1. Malay or Indian Crispy Curry puff Pastry
  2. Rolled Curry Puffs – Curry Puff Pusing
  3. Vegetable Curry Filling


Price Per Person: $95 (Class will commence once there are 6 students)


Carrot Cake

Saturday September 12th 10 to 1 pm


You will learn: Learn to make one of my favorite cakes

Carrot and Cranberry Cake with Italian Butter Cream and  Coconut

  1. Nutty Carrot and Cranberry cake
  2. Italian Butter Cream


Price Per Person: $100 (Class will commence once there are six students)


High Tea

Saturday September 12th 2.30 to 5.30

I’ve always like a good English High Tea with the little bitsy pieces of sandwiches and warm scones, and something fried and then that piece of cake

You will learn;

  1. Boxing Chicken
  2. Watercress Sandwiches
  3. Cucumber Sandwiches
  4. Devonshire Scones
  5. Early Grey Cupcakes with Honey Meringue

Price Per Person: $120 (Class will commence once there are 5 students)

Rainbow Mille Crepe

Sunday September 13th 10 am to 1 pm


Learn the art of Mille Crepe, but this time we will do a Rainbow Mille Crepe.

Learn to make Rainbow Mille Crepe from scratch. You will learn to make the crepes, the mille feuille (Cream) and assemble the crepe and take your share home.


Price Per Person: $100

Class will commence once there are 6 students.  This is a hands on session so please dress comfortably and bring a container.


Jelly Mooncake

Sunday September 13th 2.30 to 5.30

Jelly Mooncakes are not too bad. After turning my nose up to it all these years, thinking it was quite blasphemous, I have changed.  You will learn;



  1. Layered Agar Agar Mooncake
  2. “Salted Egg” and Yam Agar Agar Mooncake

Price Per Person: $95 – Class will commence once there are 6 students)


Mooncake Class

Saturday September 19th 2.30



Learn to make Baked Mooncake and fillings.  You will learn to prepare;

  1. Mooncake Pastry
  2. Homemade Lotus Paste – 2 different fillings
  3. Durian Lotus Paste from scratch

Price Per Person: $120 (Class will commence once there are 6 students)


No Coconut Curry Class

Sunday September 20th 2.30 to 5.30

  1. Chicken Devil Curry
  2. Dry Mutton Curry
  3. A Hearty Vegetable Dhall Curry

Price Per Person: $110 (Class will commence once there are six students)

Please bring three containers to take your curries home.


Pasta Class

Thursday September 24th 2.30 to 5.30 pm

Learn to make Pasta from scratch.

You will learn;

Cooking with Nicholas 3

  1. Pasta Dough
  2. Asian Style Pesto
  3. Creamy Eggplant Sauce

Price Per Person: $100 (Class will commence once there are 5 students)

Colors of the Rainbow Leopard Print Cake

Friday September 25th 10 am to 1 pm


A photo was sent to me and I just had to do this cake and the results were fabulous. Even my photographer gasped when we cut the cake.  You will surely love it.  You will learn;

  1. Cake
  2. Buttercream
  3. Patterns and Coloring
  4. Basic Piping
  5. Assembling the cake

Price Per Person: $100 (Class will commence once there are 4 students)

Sweetbread Class

Saturday 26th September 10 to 1pm

These are breads just nice for tea or as a pickerupper.  I am still going to do my coconut rolls simply because I love it. So here goes;


  1. Rich Coconut Rolls
  2. Monkey Bread

MOnkey Bread

Monkey Bread can be made unsweetened and used as a dip.

Price Per Person: $85 (Class will commence once there are 6 students)


Kasutera Cake

Sunday September 27th 2.30 to 5.30

As much as I love buttery cakes, this very old cake from Japan seems to be the rage in a few hotels and top notch bakeries around town.  Let’s make the;


  1. Nagasaki Castella Cake – a cake from the Portuguese that entered into Japan hundreds of years ago
  2. Matcha Castella Cake

Both have no butter or oil.

Price Per Person: $100 (Class will commence once there are 6 students)

Classes will be held at 70 Road 14/24 Petaling Jaya. 

Please call 016 6827465 or email to book and to make any enquiries. 

Please check my blog


Fees are to be paid once you make a booking, if a class is canceled you will be refunded.  If fees are not paid, your name will be not be placed on the list.



It’s Mooncake Time – Let’s make Lotus Paste!

Today I did something I never thought I would do. I made Lotus Paste from scratch because I have a private class coming up and my student wants to learn it from scratch as the country she comes from, well, they don’t sell it like they do here.

So I trotted off to the market and bought all of Ah Leng’s  300 gm Lotus Seeds, while she looked at me suspiciously like I didn’t know what I was getting into or what I was buying.

“This is for mooncake cake,” she exclaimed. I nodded my head, because I was looking at the newly opened box of Russet Potatoes.

“You better ask your mummy,” she went on.  I gave her the look and her staff laughed.  Then she went on to tell them how I bought the wrong things once long ago and was asked to return it and she didn’t want to take it back and my mum came and told her off.  She took back the stuff after that.  I was 8.

This is what I hate about going to the market over here because they all know me since I was a kid and the still think I am a kid.

Ah Leng still thinks the 25 salted eggs bought last year was for my mums Mooncakes. Now what rot is that?  Mum can’t even make a Mooncake!

Anyhow, back to Lotus Paste Preparation.  Now be warned, this is hard work.  I have the aching right arm now to prove it.  So here is my simple recipe for basic Lotus Paste.


300 gm                        Lotus Seed – Skinless

120 to 150 ml              Peanut Oil

200 gm                        Sugar – More if you prefer it or to preserve the paste longer

1 tbsp                          Maltose

Salt a pinch (Optional)


I bought skinless Lotus Seeds because I could not be bothered having to crack them opened but I am told the ones with the skin is tastier.

So here goes my method in Photos.


Boil the lotus seeds for about 10 to 15 minutes. Please do not look down on my pot. This pot has been around since I was single digits and it was a second hand pot as well bought from some expat.  Serves me well and is the best compared to my Royal Doulton and all.  Once it is time.


Notice the seeds are still whole. This is where the fun begins.  Cool the seeds down under running water and leave to drain properly.  Next job requires nimble fingers.


Thank God for Yus nimble fingers. You have to remove this little green shoots because it is rather bitter.  I know.. I tried it just to see if this was true.  Very Bitter!



Quite pretty in the orange basket.  So once this is done.  We boil the seeds again for about 45 minutes to an hour.


Do check for softness. Some of my seeds were softer then the other so you need to check this properly.  Often a time I would pick up something really soft and next minute Yus would pick up something hard.  So do check as food processing it might be a problem.  Drain and leave to cool for about 1/2 hour.

Food Process the seeds little by little.  I used my Vitamix and it made such strange sounds and even had a burning rubber smell so I stopped.  Next time Food Processor.  Make sure it is fine or not you will have to run it through a sieve and that will be messy plus a pain in the you know where.

So here is the food processed Lotus Seeds.



Yus had to use her hands to remove the rest as the Vitamix is rather narrow.  Real messy job I have to say.

Now we start to cook the paste.


Heat the oil on low flame.  I only used a single flame Use only a bit of the oil.  Add in 1/3 cup or so of the sugar once the oil is slightly hot.




Start stirring rather quickly and ensure it does not burn too quickly.  Fire has to be really small if you are a first timer.


Now even this might be a tad bit dark for some but I decided to go ahead and add in the paste as it was not burning nor emitting any burnt smell.


Add in the sugar as well and make sure you stir it through properly.  Hold the pan at all times when you are stirring as the wok or pot will move as well.  This is the hard part of preparing the paste.



Use a spatula to scrape the sides from time to time.  Stir non stop till it thickens.  Then add in the oil little by little in perhaps four to five batches.


Please notice there is a bit of oil at the bottom of the pan.  Pour in this amount  four or five times once the paste becomes like this.  Stir till the oil is well mixed and becomes a lump again.


Once the oil is well mixed, add in the Maltose.  Stir this till it is well mixed.  Make sure there are no bits of maltose within the paste.  Carry on stirring till the paste becomes a dough and doesn’t stick very much.  Don’t forget to use a scrapper from time to time to clean the sides.


This took roughly about an hour and a bit.  Note too I have a steady flame to work with.  Stirring all the time is a pain, thank God Yus was around to help me with the photo bits.

Do not rush to do this and never do it over a big flame.  I left it to cool and wrapped it up with cling wrap.

Let’s see if I am in the mood to try Pandan Lotus Paste next.

Happy Cooking and don’t say I didn’t warn you!