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No Dragon Boat Festival (端午节) celebration is complete without a full-filling plate of rice dumplings. Hand-wrapped in bamboo leaves, learn to make two variations of the festive staples, stuffed with glutinous rice!

Alkaline Dumpling (Kee Chang, 碱水粽):

Soaked in lye water and cooked to a yellow hue, discover a sweet profile upon its plain and simple appearance to match with homemade Gula Melaka (palm sugar) dip!

Glutinous Rice Dumpling (Bak Chang, 肉粽):

Complement the sweetness from the Kee Chang with the savoury rice dumpling, and never miss out on the essential ingredients (pork belly, salted egg yolk, roasted chestnuts and more) wrapped in fragrant glutinous rice.

Fried Taro Puff (Wu Kok, 芋角):

While it does not contain glutinous rice, it completes the family trio of dumplings with its lacy texture and deep-fried goodness from the taro and ground pork mixture. A favourite to dim sum lovers!

Bring home the flavours and techniques behind preparing these traditional dumpling delicacies, and share them with your family for every Dragon Boat Festival!

🐲 Takashimaya Studio: https://booking.abc-cooking.com.sg/event/taka_dragon_palace_2405/

🐲 Funan Studio: https://booking.abc-cooking.com.sg/event/funan_dragon_palace_2405/

*Contains pork, alcohol and crustaceans.

*Available only at Takashimaya and Funan Studio from 13 May – 16 Jun 2024.

*The minimum age for this workshop is 13 years old. Group work may be involved during the lesson.

*The image is for illustration purposes only. Actual product and decoration may vary.

*Strictly no refund and rescheduling allowed.

*Other terms and conditions apply.