Let’s Eat Gao 糕 — A Chinese Dessert Workshop

Come learn how to make four classic Chinese desserts that are soft, bouncy, fragrant — and totally addictive. These are the kinds of sweets our grandparents grew up with, updated with modern methods and easy-to-follow steps.

Participants will make and take home four handmade desserts, each with its own cultural backstory, and leave with a box of treats to show off (or devour solo in the car — we don’t judge).

1. 白糖糕 – White Sugar Cake
   A fermented rice cake with a chewy, bouncy texture and sweet rice fragrance. Light, slightly sour, and nostalgic AF.
2. 楊枝甘露糕 – Coconut, Pomelo & Sago Jelly Cake
   Inspired by the popular Hong Kong dessert “Yang Zhi Gan Lu,” this chilled layered jelly cake combines coconut milk, pomelo bits, mango (optional), and chewy sago pearls.
3. 馬拉糕 – Malay Sponge Cake
   A tall, fluffy steamed brown sugar sponge that’s light as air and smells like dim sum carts and aunties in floral aprons.
4. 馬蹄糕 – Water Chestnut Cake
   A translucent, bouncy jelly-like cake made with water chestnut flour, lightly sweet with crunchy bits of real water chestnut. Classic Cantonese tea house dessert.

• Quick intro to Chinese dessert culture — what “gao” means, when it’s eaten, and how each dessert has its own symbolism.
• Enjoy tea and small samples of each dessert.

• You'll work individually depending on dessert complexity.
• Some cakes will be steamed during class, others chilled and assembled to go.

• You’ll package all four desserts in a take-home box.
• We’ll give you recipe cards, storage tips, and some Chinese puns if you’re lucky.

• All ingredients and tools
• 4 handcrafted Chinese desserts to take home
• Digital or printed recipe cards
• Complimentary tea during the workshop
• Optional: cute dessert label stickers & packaging materials

Also check out other Workshops in Portland.