Desserts - Chinese Cuisine Recipes

10 Recipes

Tangyuan

Glutinous rice balls filled with black sesame or peanut paste, served in a sweet ginger broth at the Lantern Festival.

A flaky pastry shell holding a smooth, barely-set egg custard—a Cantonese bakery staple brought from Portuguese pastéis.

Set Hong Kong-style mango jelly served chilled with evaporated milk and fresh mango slices on top.

Chewy fried glutinous rice spheres coated in sesame seeds and filled with lotus paste or red bean—a dim sum classic.

A dense pastry filled with lotus seed paste and salted egg yolk, gifted during the Mid-Autumn Festival.

Silken tofu pudding set just barely and served in warm ginger syrup or sweet peanut broth as a gentle dessert.

Sticky glutinous rice cake eaten at Chinese New Year, pan-fried in egg until golden and chewy outside.

A delicate almond-flavored milk jelly cut into cubes and served chilled in syrup with lychee and mandarin segments.

A Cantonese flaky pastry with a translucent winter melon and almond paste center, thin-shelled and subtly sweet.

Eight-treasure glutinous rice pudding packed with red dates, lotus seeds, and preserved fruit, steamed in a bowl.