“The Gelato I Make Myself Tastes Better”

“The gelato I make myself tastes better!” a young participant declared at a gelato-making workshop in Putrajaya. The child had been told to add 140 grams of sucrose, or sugar, but put in 160 grams instead.

Twenty-four children aged seven to 12 took part in the workshop, organized by Gelato A Lago at Precinct 5. Founder Sheikh Abd. Rahman said the event aimed to help children and their parents understand what goes into gelato.

Many people, he said, assume gelato contains gelatin. Traditional gelato does not. The workshop used milk and plant-based ingredients, giving participants a chance to learn more about the food they were eating.

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The gelato I make myself tastes better!

The program introduced gelato as an Italian creation and covered popular Italian foods and icons, including pizza, pasta, cheese, coffee, Vespa and Ferrari. It also presented the history of the café, which opened in October 2025, and an account of frozen desserts developing from snow, fruit, flowers and honey to modern gelato made with milk and eggs.

The children worked in small groups to practice cooperation and social interaction. They received recipes, scales and dry ingredients, then operated the grinding equipment as the mixture gradually took on a milkshake-like texture. The mixture was later churned in a high-performance machine for 30 minutes.

The workshop’s most anticipated moment came when the children tasted their own gelato. They could also take it home and received participation certificates.

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Many people think gelato contains gelatin, but traditional gelato does not.