Whether at a picnic or as a snack for tea – sticky rice dumplings are a real classic in Japan. They can be made from water and rice flour in many different variations. The sweet dango that Lina Zivanovic will prepare with you in her workshop are as colourful as the rainbow and taste just as fantastic! With fruits, matcha powder, and other ingredients you can color and decorate your dango and then enjoy the taste!
The workshop takes place online via Zoom.
You will need:
• at least 150 g of glutinous rice flour
• 100 ml of water or juice (e.g. carrot juice, strawberry juice)
• 3 tbsp. of sugar
• for decoration, according to your preferences: anko, fruits, berrys, kinako, white or black sesame, powdered sugar, matcha powder
• bamboo sticks
• 2 bowls, one of them filled with cold water
• small cooking pot
In cooperation with Matcharity, Atelier Wabi Sabi and Lindley Lindenberg Hotel
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