Make and taste traditional rice cakes in our authentic Taiwanese Sanheyuan courtyard home, while learning the festive cultural stories behind them. We’ll start from scratch—working with raw rice—grind and steam to make Red Tortoise Cakes (Ang-Ku-Kueh), explore various Taiwanese rice varieties, and take a guided tour of our lovingly restored Sanheyuan.

Class Policy

• Adult classes require a minimum of 4 participants to run. If the minimum number is not reached, the class may be cancelled or rescheduled.

• Private sessions are available. If you would like to request a specific date or private booking, feel free to message us.

• Private group booking for adults (starting from 6 participants) may include up to 3 children under age 12 at no extra charge.

• The hands-on cooking table can accommodate up to 8 participants. For groups larger than 8, additional guests may join the hands-on cooking with an NTD 1,400 participation fee per person.

• Due to the limited space of our Sanheyuan courtyard house, we recommend a maximum group size of 14 people.

Course Highlights

1. Discover Taiwanese Rice: Learn about Taiwan’s different rice varieties—beyond just everyday table rice—and their unique properties in traditional rice-based foods.

2. Handmade 8–10 Ang-Ku-Kueh:

   • Fillings include classic sweet red bean paste and a rarer savory mung bean version.

   • We’ll blend two rice types into a slurry and knead it into rice dough, stuff it with fillings, and shape it using vintage tortoise-pattern molds handed down through generations.

   • Cakes are set on shell ginger leaves and traditionally steamed over an open hearth.

   • You’ll take home all your handmade cakes along with the recipe.

3. Sanheyuan Cultural Tour: Learn how we revived this beautiful courtyard from disuse and discover our mission to preserve the traditions of Taiwanese rice cakes and food culture.

Course Details

• Duration: 3 to 4 hours

• Location: Siang Khau Lu Cultural Kitchen

• Fee includes: Welcome tea, introduction to Taiwanese rice, hands-on Kueh-making (8–10 pieces), and all ingredients.
  You’ll take home your finished cakes and a printed recipe.

Ingredients We Use

• Pesticide- and fertilizer-free grown glutinous rice

• Organic Ponlai (sushi) rice "Taoyuan No. 3"

• Pesticide-free Taiwanese red beans (no desiccants)

• Locally grown mung beans

• Taiwan ginger

• Demerara sugar from the Taiwan Eco-Farm Alliance

• Red yeast rice powder

• Dried cudweed (self-heal herb)

By joining our course, you support organic and eco-friendly Taiwanese farmers and artisans, helping preserve our soil for future generations.

Booking & Cancellation Policy

• Full prepayment is required to confirm your spot.

• We accept PayPal or local bank transfer.

Refunds:

• Cancel at least 7 days in advance (not including the class day) to receive a full refund, minus any bank or transfer fees.

  Example: If your class is on July 10, the last day to cancel for a refund is July 3.

• If payment is made via PayPal, we offer a 60% refund for cancellations made at least 7 days before the class date.

• If you can arrange payment through a local bank transfer in Taiwan, we can offer a full refund within the same cancellation window.

• No refunds or rescheduling will be offered for cancellations made within 7 days of the class, including the class day.

• You may transfer your spot to someone else, but please note that we do not assist in the transfer process.

Weather/Disruption Policy: In case of natural disasters or official typhoon warnings, we will contact you to reschedule or provide a full refund based on local government guidelines.

Once your payment is confirmed, we will send you a confirmation letter.