Making Perfect Mochi

Elaine Sher

Demo
 
Gluten-Free
 
Vegan
Making Perfect Mochi

Menu

  • Mochi with Red Bean Paste

Making Perfect Mochi

Instructor: Elaine Sher

Price: $30

Demo
  
Gluten-Free
  
Vegan

Description

Mochi is a popular dessert in Asia, best described as a sweet rice dough that comes with a wide array of fillings. Elaine will share her mom’s secrets for fabulously fluffy mochi that stays soft for days as she makes Mochi with Red Bean Paste. You’ll learn to mix the dough traditionally, but Elaine will also show you her time-saving hack! From there, she’ll demonstrate how to easily wrap the mochi and incorporate different flavors and ingredients — from fruit to ice cream — for a personal twist.

Vegan and gluten-free.

About the instructor: Elaine was born and raised in Hong Kong, and grew up with authentic Chinese and pan-Asian food. She has lived in Canada and the U.S. for 30 years and has traveled to 50 countries. Elaine left the corporate world after 20 years to focus on her passion for home-style cooking. She is the founder of Dash of Soy, a local Seattle culinary school that focuses on sharing her love for simple, delicious and healthy home cooking inspired by her family and all her travels.

Class notes

  • This is a demonstration class offered live online via Zoom.
  • One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class link and recipes will be sent four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
  • Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.

Menu

  • Mochi with Red Bean Paste

Classes

Online

  • Wednesday, September 29, 5:00 - 6:30 pm


    Class Details

    Wednesday, September 29, 5:00 - 6:30 pm, Online

    Total Cost: $30

    The following class has been added to your cart:

    Making Perfect Mochi

    Wednesday, September 29, 5:00 - 6:30 pm, Online


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