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Event Details
HK$388 - Asia Society Members;
HK$1,600 Non-Members (Ticket includes 1-YEAR Individual Membership)
In celebration of this year's "Tuen Ng" Dragon Boat Festival, Asia Society Hong Kong Center, together with Edible Artists Global Academy Association (EAGAA), is organizing a rice dumpling making workshop for our members to learn more about this traditional festive food and how we can eat healthily in this festive season.
Traditionally, a rice dumpling will consist of the glutinous rice as the main, and with a variety of fillings, which varies according to the region or style. For this workshop, you will be taught on the folding and tying techniques of the rice dumplings and also showing you the two flavors which the instructor will be demonstrating.
Complete Deelite
3/F, On Lan Centre,
11-15 On Lan Street
Hong Kong Island, Hong Kong SAR (China)
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Savoury: Meat-less Nyonya Rice Dumpling
Inspired from the traditional nyonya rice dumpling to be meat-less by using beancurd instead of the pork belly, yet keeping the distinctive sweet and savoury taste using caramelized chestnut and sambal paste (which consist of shrimps, hence not a plant-based rice dumpling) instead of diced winter melon and spices. We are ready to revive the traditional goodness with a new spin.
Sweet: Duo Color Crystal Dumpling
Using sago instead of glutinous rice for the dumplings will create a soft and translucent crystal-like sweets that will be a delight for people who finds rice dumplings too heavy on carbohydrates. Pairing it with fresh coconut and palm sugar, this festive dumpling will be a great dessert for all occasion.
*Every participant will get to bring home two savoury and two sweet dumplings prepared by the instructor. And during the workshop, they will have hands-on sessions to fold, wrap and tie the rice dumplings. Additional one savoury and one sweet raw dumplings made by the participants can be brought home as well.
About Agnes Chin
Originate from Sarawak but have been calling Hong Kong her home, Agnes Chin, never forgets her roots. A cooking enthusiast, who loves to prepare the most delicious food for her family members and friends, especially during this pandemic period. Recently, she is reminiscing her childhood favorite food, and in her free time, she will try her hands to remake them with a modern twist.
About EAGAA
The Edible Artists Global Academy Association (EAGAA) is a platform supporting all forms of edible arts and to support individuals who are active in the industry as professionals, apprentices or hobbyists. EAGAA supports Training Centers whose emphasis is to elevate the standards, quality and knowledge of these art forms.
Tickets
- ASHK Member
- Member Price HKD 388
- Non-Member
Ticket includes 1-Year Individual Membership
- HKD 1,600
Disclaimer
By registering for this program, you agree to and understand that you may be photographed, recorded/videotaped and/or interviewed during the program, for purposes relating to this program, promotional purposes, and/or for other work of Asia Society Hong Kong Center (ASHK), including for archival purposes. By registering, you are granting ASHK a non-exclusive, royalty-free, perpetual, and unrestricted right to use, reproduce, publish and/or display your image (film or photographs) and/or voice (video recording, sound clip or other formats), in any manner or media (including in websites, in newspapers, on social media platforms, in a report or on the television and radio), and the right to sub-license such rights, at ASHK's discretion, to other global centers of Asia Society and other partner organizations/vendors with which ASHK works. If you wish to access your image/sound clip and/or no longer want ASHK and/or our partner organizations/vendors to use your image/ sound clip, please email us at programhk@asiasociety.org.hk It is the responsibility of the program participant to communicate to our staff at the venue his/her preference. However, we cannot remove content that has already been published. By registering, you agree that published communications can continue in circulation and content may be stored by us and by our photographer in historical archives to the extent permitted by applicable laws and regulations.
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