Discover the elegance of traditional Thai desserts in this immersive hands-on workshop at Le Cordon Bleu Dusit. Guided by our Master Chefs, you will learn two of Thailand's most treasured confectionery techniques while mastering the balance of flavour, texture, and presentation.
Throughout the class, you will prepare Steamed Thai Custard (Sangkhaya) served with Sweet Glutinous Rice using traditional steaming techniques. You will also master the delicate art of creating Sweet Egg Yolk Threads (Foi Thong) by carefully cooking egg yolks in aromatic syrup to achieve their signature silky texture and vibrant golden colour.
This workshop combines authentic Thai culinary heritage with professional techniques, enabling you to recreate elegant Thai desserts with confidence and precision.
What You Will Learn
- Traditional Thai Steamed Custard (Sangkhaya) technique
- Sweet Egg Yolk Threads (Foi Thong) preparation
- Sweet Glutinous Rice preparation and steaming
- Sugar syrup cooking techniques
Useful Note
Date: Saturday, 22 August 2026
Time: 08:00 – 11:00 hrs.
Language: The workshop is conducted in English with Thai translation
No. of Participants: 16
Included in the price:
- A 3-hour practical session, all ingredients, a recipe folder with notepad, pencil, apron and hat.
Remarks:
- Participants should be at least 17 years old at time of application
- No prior knowledge is required. This course is suitable for beginners, cooks or bakers with some experience, dedicated amateur cooks or bakers, and those seeking to further develop their culinary skills. All items prepared during the session are yours to take home.