Asian Desserts

image courtesy apricot13
78a7e62a seeable

Taught by Jonathan Soma

Soma was born in the South, is what someone from the North would say. He co-founded the Brainery, is the sciencey half of Masters of Social Gastronomy, and plans on getting married to Waffle House. In his more droll moments he is a tragic sellout to higher ed as a professor of data journalism at Columbia University's journalism school.

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Asian desserts are a whole different breed of culinary animal compared to the desserts we have in the west; less sweet, different texture, and a whole range of flavors we just plain can't comprehend.

There are about a billion things out there we can cover, and some of it is going to be up to you!

We'll look at the wonder of sticky rice and glutinous rice flour, and how a little processing and a little sugar and yield the base for a billion delicious recipes.

No-machine-necessary ice cream will make an appearance in the form of green tea and Thai iced tea flavors.

I would go to jail if I didn't teach you how to make red bean paste, or wield coconuts and bananas into delicious concoctions.

This class, like all the rest, meets at 515 Court St in Brooklyn, at the corner of Court and W 9th.

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