10/11 "Mochi" & "Daifuku" - the use of different kinds of flour in Wagashi making (Lesson 1)

10/11 "Mochi" & "Daifuku" - the use of different kinds of flour in Wagashi making (Lesson 1)

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Shiratamako, Mochi-ko, Doumyoji... ...?
Do you find it confusing about all these names of flour in Wagashi making? 
This course is divided into two lessons. By making 4 kinds of Wagashi in the classes, you will learn the skills of how to handle different flour ingredients in Wagashi making.
Lesson 1: Harabiramochi & Strawberry Daifuku
Lesson 2: Sakura Mochi & Yuzu Daifuku

Date: 10/11 (Sunday)
Time: 1:00pm - 6:00pm
Instructor: Rita Wong
Fee: HK$850

  • Venue: Blossom Cakes, 15th Floor, Morecrown Commercial Building, 108 Electric Road, Tin Hau, Hong Kong.
  • All materials and tools are provided for you to use during the class.
  • The end time is just a rough estimate and will vary depending on actual progress.
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Delivery Options

  • Self Pickup at Blossom Cakes Shop, Tin Hau, Hong Kong (Est. 1-2 days)

Payment Options

  • Bank Transfer