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Japanese Dessert Making Class

  • HK$68000


LOCATION

Room A, 21F Yiuga Factory Building, No.62 Victoria Road, Kennedy Town, Hong Kong Island 

DESCRIPTION

Japanese desserts “Wagashi” 和菓子) has a delicate beauty and that reminds the Japanese of the passing of the four seasons.  Wagashi are often inspired from nature, such as flowers, fruits, and leaves.  We include seasonal ingredients such as cherry blossom flowers in the springtime, and chestnuts in autumn. Don't forget to enjoy these delights with a cup of Japanese green tea, Matcha or Sencha! 

What is Anko?

Anko (sweet Azuki red bean paste) is a key ingredient that is commonly used in Japanese desserts.  It is usually prepared by boiling Azuki beans and then sweetening the paste with sugar.  Other varieties of sweet pastes includes Shiroan (White Anko) that is mostly made from white kidney beans, and Kurian (Chestnut Anko) made from chestnuts.  They are all called "Anko" and all types of Anko are used in many delicious Japanese sweets such as Anmitsu, Daifuku, Dango, Dorayaki, Zenzai, Taiyaki, and Yokan... and the list goes on!

In this class, you’ll learn 3 popular Japanese desserts using Anko made from Azuki beans using a healthy alternative sweetener - coconut sugar!

Let’s get ready for a beautiful Japanese Teatime!

WHAT WILL YOU LEARN?

  • How to make Dorayaki (どら焼き)
  • How to make Maccia Dango Zenzai (抹茶団子ぜんざい)
  • How to make Strawberry Daifuku(イチゴ大福)

WHAT WILL YOU TAKE HOME?

  • Recipes 
  • Food made in class

WHAT TO BRING?

  • 1x Apron
  • 1x Pen

JOIN WITH YOUR HELPER?

Let us know if you'd like to bring your helper to learn with you. Its only +HK$100 to bring your helper.

CANCELLATION POLICY

We will confirm your seat(s) once all fees are received. Deadline for any cancellation request is 24 hours prior to the start time of the class. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 24 hours prior to the class for any refund to be made back to your account.

DETAILS

Length of class: 2.5 hours 

 


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