Discovering the Sweet Side of China: 20 Delicious Dessert Recipes to Try!
When it comes to desserts, China has a rich and diverse heritage that’s waiting to be explored. From traditional treats like tangyuan and mooncakes to modern twists on classic flavors, there’s no shortage of sweet delights to indulge in. In this article, we’ll take you on a culinary journey through the world of Chinese desserts, featuring 20 authentic recipes that are sure to satisfy your cravings.
From comforting soups to rich cakes and pastries, our collection of recipes will introduce you to the fascinating world of Chinese sweets. Whether you’re a seasoned foodie or just looking for new ideas to try at home, this article is the perfect place to start your culinary adventure.
Red Bean Soup with Glutinous Rice Balls
A comforting and traditional Chinese dessert soup that combines sweet red bean paste with chewy glutinous rice balls, perfect for a warm and cozy treat.
Ingredients:
– 1 cup dried azuki beans, soaked overnight and drained
– 4 cups water
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 2 cups glutinous rice flour
– 1/2 cup water
– Vegetable oil for frying
Instructions:
1. In a large pot, combine azuki beans, water, sugar, and salt. Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
2. Meanwhile, mix glutinous rice flour with water to form a dough. Knead for 10 minutes until smooth and pliable.
3. Divide dough into small balls and fry in hot oil until golden brown. Drain excess oil on paper towels.
4. Add fried rice balls to the red bean soup and simmer for an additional 5 minutes.
5. Serve warm, garnished with a sprinkle of sugar if desired.
Cooking Time: 1 hour 15 minutes
Steamed Egg Custard Buns
These soft and fluffy buns are filled with a creamy egg custard, perfect for a sweet breakfast or snack. With just a few ingredients and simple steps, you can create these delightful treats at home.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup milk
– 1/4 cup warm water
– 1/4 teaspoon instant yeast
– 1/2 teaspoon sugar
– 1/2 egg, beaten (for egg wash)
– Filling ingredients:
+ 3 large eggs
+ 1 tablespoon granulated sugar
+ 1/2 teaspoon vanilla extract
Instructions:
1. In a mixing bowl, combine flour, milk, warm water, and yeast. Mix until smooth.
2. Knead the dough for 10 minutes until elastic.
3. Divide the dough into small portions.
4. Roll out each portion into a ball and flatten slightly.
5. Place a spoonful of egg custard filling in the center.
6. Fold the dough over the filling, forming a bun shape.
7. Steam buns for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Mango Pomelo Sago
This refreshing dessert combines the sweetness of mango with the tanginess of pomelo and the creaminess of sago, creating a unique and delightful treat.
Ingredients:
– 1 cup sago pearls
– 2 cups water
– 1 ripe mango, diced
– 1/2 pomelo, peeled and segmented
– 2 tablespoons honey
– 1 tablespoon lime juice
– Ice cubes (optional)
Instructions:
1. Rinse the sago pearls and soak them in water for at least 4 hours or overnight.
2. Drain the sago and cook it in 2 cups of fresh water until it’s cooked through and slightly chewy.
3. In a separate bowl, mix together the diced mango, pomelo segments, honey, and lime juice.
4. To assemble, place some cooked sago in a serving cup or glass, followed by a layer of the mango-pomelo mixture.
5. Repeat the layers one more time, ending with a layer of sago on top.
6. Chill in the refrigerator for at least 30 minutes before serving. You can also add ice cubes if you prefer a colder dessert.
Cooking Time: 4 hours (soaking time) + 15-20 minutes (cooking time)
Black Sesame Tangyuan
This traditional Chinese dessert gets a modern twist with the addition of nutty black sesame seeds. These chewy glutinous rice balls are infused with the subtle flavor and aroma of black sesame, creating a unique and delicious treat.
Ingredients:
– 2 cups glutinous rice flour
– 1/4 cup water
– 1 tablespoon vegetable oil
– 1/4 teaspoon salt
– 1/2 cup black sesame seeds
– Confectioner’s sugar (optional)
Instructions:
1. Mix the glutinous rice flour, water, and vegetable oil in a bowl until a dough forms.
2. Knead the dough for about 10 minutes until it becomes smooth and pliable.
3. Divide the dough into small balls, about the size of a small marble.
4. Roll each ball into a smooth sphere and flatten slightly to form a disk shape.
5. Place a few black sesame seeds in the center of each disk and fold the dough over to enclose the seeds.
6. Serve warm or at room temperature. Dust with confectioner’s sugar, if desired.
Cooking Time: 30 minutes
Almond Jelly with Lychee
This light and airy dessert combines the nutty flavor of almond jelly with the sweetness of lychees, perfect for hot summer days. With only a few ingredients and minimal cooking time, this recipe is easy to prepare and delightful to serve.
Ingredients:
• 1 cup (200g) sugar
• 2 cups (400ml) water
• 1/4 cup (60g) almond extract
• 1 envelope (0.25 oz or 7g) unflavored gelatin
• 1/2 cup (120g) lychee fruit, peeled and pitted
• 1 tablespoon (15g) honey
Instructions:
1. In a small bowl, combine sugar, water, and almond extract. Stir until sugar is dissolved.
2. Sprinkle gelatin over the mixture and let it sit for 5 minutes to soften.
3. Pour mixture into a saucepan and cook over medium heat, stirring occasionally, until gelatin is fully dissolved (about 10-12 minutes).
4. Remove from heat and stir in honey.
5. Pour mixture into individual serving cups or a large mold.
6. Refrigerate for at least 2 hours or overnight to set.
7. Just before serving, arrange lychee fruit on top of the jelly.
Cooking Time: 10-12 minutes
Serves: 4-6
Sweet Taro and Coconut Soup
This creamy soup is a delightful fusion of sweet taro and rich coconut milk, perfect for a warm and comforting meal. With its velvety texture and subtle sweetness, it’s sure to become a new favorite.
Ingredients:
– 2 large taro roots, peeled and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups coconut milk
– 4 cups vegetable broth
– 1/4 cup brown sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chopped taro and cook for 5 minutes or until slightly tender.
3. Pour in the coconut milk and vegetable broth. Bring to a simmer.
4. Reduce heat and let cook for 20-25 minutes or until the taro is fully tender.
5. Stir in brown sugar and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 35-40 minutes
Osmanthus Jelly with Goji Berries
This recipe combines the sweet and floral flavors of osmanthus with the antioxidant-rich goji berries to create a unique and refreshing jelly perfect for toast, yogurt, or as a topping for ice cream.
Ingredients:
– 1 cup osmanthus flowers (fresh or dried)
– 2 cups water
– 2 cups granulated sugar
– 1/4 cup honey
– 1/4 cup goji berries, rinsed and drained
Instructions:
1. Combine osmanthus flowers and water in a medium saucepan; bring to a boil.
2. Reduce heat, simmer for 10 minutes, then let steep for 30 minutes.
3. Strain the mixture through a cheesecloth or fine-mesh sieve into a large bowl.
4. Add sugar, honey, and goji berries to the osmanthus liquid; stir until dissolved.
5. Pour the mixture into clean glass jars; seal and refrigerate.
Cooking Time: 40 minutes
Pumpkin Cake with Red Bean Filling
This moist pumpkin cake is elevated by a sweet and savory red bean filling, making it a unique and delicious dessert for the fall season.
Ingredients:
For the cake:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp salt
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
For the filling:
– 1 cup cooked red beans (such as azuki or kidney beans)
– 1/4 cup granulated sugar
– 2 tbsp honey
– 1 tsp ground cinnamon
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, mix sugar, pumpkin puree, and butter until smooth. Beat in eggs and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely before filling with red bean mixture (see below).
Red Bean Filling:
1. In a small saucepan, combine cooked red beans, sugar, honey, and cinnamon. Cook over low heat, stirring frequently, until mixture thickens slightly.
Steamed Sponge Cake (Ma Lai Go)
This classic Cantonese dessert is a staple at many Chinese gatherings, and for good reason. The combination of fluffy sponge cake, silky smooth custard, and caramelized sugar creates a delightfully sweet treat that’s sure to please.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large egg whites
– Vegetable oil for greasing
Instructions:
1. Preheat a steamer with a heat-proof bowl or plate.
2. In a mixing bowl, whisk together flour, sugar, and salt.
3. Add milk and whisk until smooth.
4. Beat in egg whites until stiff peaks form.
5. Pour batter into the prepared steamer and steam for 12-15 minutes, or until a toothpick comes out clean.
6. Serve with caramelized sugar (optional) and silky smooth custard.
Cooking Time: 12-15 minutes
Fried Milk Custard
A sweet and crispy treat that combines the richness of milk custard with a crunchy fried exterior. This recipe is perfect for anyone looking to try something new and delicious!
Ingredients:
– 1 cup milk
– 1/2 cup sugar
– 3 large egg yolks
– 1/4 teaspoon salt
– Vegetable oil for frying
– Powdered sugar for dusting (optional)
Instructions:
1. In a medium saucepan, combine milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a small bowl, whisk together egg yolks. Gradually add a little of the warm milk mixture to the egg yolks, whisking constantly to prevent scrambling.
3. Pour the egg yolk mixture into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 10 minutes).
4. Remove from heat and let cool slightly.
5. Heat about 1-2 inches of vegetable oil in a deep frying pan to 375°F.
6. Using a spoon, drop small balls of the cooled custard into the hot oil, about the size of a golf ball.
7. Fry for 2-3 minutes or until golden brown, flipping occasionally.
8. Remove from oil and dust with powdered sugar (optional).
9. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Peanut Butter Mochi
Mochi, the traditional Japanese rice flour dessert, gets a creative boost with the addition of creamy peanut butter. This unique treat is perfect for those who love the combination of nutty and chewy textures.
Ingredients:
– 1 cup glutinous rice flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup creamy peanut butter
– 1/2 teaspoon salt
– Food coloring (optional)
Instructions:
1. In a large mixing bowl, combine the glutinous rice flour and sugar.
2. Add the softened butter and mix until the dough comes together.
3. Stir in the peanut butter and salt until well combined.
4. Knead the dough for about 10 minutes until it becomes smooth and pliable.
5. Divide the dough into small balls, about 1 inch in diameter.
6. Flatten each ball slightly into a disk shape.
7. Cook on a non-stick surface or baking sheet lined with parchment paper at 375°F (190°C) for 15-20 minutes.
Cooking Time: 15-20 minutes
Lotus Seed Paste Mooncakes
A classic Chinese dessert, mooncakes are a staple during Mid-Autumn Festival celebrations. This recipe features a rich and creamy lotus seed paste filling, wrapped in a delicate pastry crust.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup vegetable oil
– 1/4 cup warm water
– 1/2 cup lotus seed paste (homemade or store-bought)
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and vegetable oil. Gradually add warm water to form a dough.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Divide the dough into small balls, about the size of a small egg.
5. Roll out each ball into a thin circle, about 1/8 inch thick.
6. Place 1 tablespoon of lotus seed paste in the center of each circle.
7. Fold the dough over the filling to form a half-moon shape and press edges together to seal.
8. Brush tops with beaten egg for a golden glaze.
9. Bake for 15-20 minutes or until pastry is lightly golden.
Cooking Time: 15-20 minutes
Ginger Milk Curd
A delicious and creamy dessert perfect for warm weather, this Ginger Milk Curd is a twist on traditional curds. The addition of fresh ginger gives it a unique flavor and aroma.
Ingredients:
– 1 liter whole milk
– 1/2 cup plain Greek yogurt
– 2 tablespoons honey
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine the milk, yogurt, honey, and grated ginger. Heat over medium heat, stirring occasionally, until the mixture reaches 180°F (82°C).
2. Remove from heat and let it sit for 5-7 minutes to allow the mixture to cool slightly.
3. Strain the curds into a clean container using cheesecloth or a fine-mesh sieve. Discard the solids.
4. Refrigerate until chilled, at least 2 hours or overnight.
Cooking Time: 10-15 minutes
Sweet Soybean Pudding (Douhua)
A classic Chinese dessert, Sweet Soybean Pudding is a creamy and velvety treat that’s perfect for hot summer days. This simple recipe requires just a few ingredients and minimal cooking time.
Ingredients:
– 1 cup dried soybeans
– 2 cups water
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 tablespoon cornstarch
– 1/4 cup unsalted butter, melted
Instructions:
1. Rinse the dried soybeans and soak them in water for at least 4 hours or overnight.
2. Drain and rinse the soybeans again. In a blender or food processor, blend the soybeans with 2 cups of fresh water until smooth.
3. In a medium saucepan, combine the soybean mixture, sugar, salt, and cornstarch. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
4. Reduce the heat to low and simmer for 10-15 minutes or until the pudding has thickened.
5. Remove from heat and stir in the melted butter until well combined.
6. Pour into individual serving cups and refrigerate for at least 2 hours before serving.
Cooking Time: 20-25 minutes
Steamed Layered Coconut Milk Cake
This Steamed Layered Coconut Milk Cake is a unique and refreshing dessert that combines the richness of coconut milk with the simplicity of steaming. The layers of cake and creamy filling create a delightful textural contrast.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1/2 cup coconut milk
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat the steamer to high heat.
2. In a medium bowl, whisk together flour, shredded coconut, sugar, and salt.
3. Add melted butter, coconut milk, eggs, and vanilla extract; mix until smooth.
4. Divide batter into 6 equal portions.
5. Steam each portion for 10-12 minutes or until a toothpick inserted comes out clean.
6. Assemble the cake by layering the steamed cake with whipped coconut cream (optional).
7. Serve immediately.
Cooking Time: 60-70 minutes
Egg Tart with Flaky Crust
This classic Portuguese dessert is a masterclass in simplicity and flavor. With a buttery, flaky crust and a creamy egg custard filling, this tart is sure to become a family favorite.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup confectioners’ sugar
– 2 large eggs
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour and butter; use a pastry blender or fingers to work the butter into the flour until mixture resembles coarse crumbs.
3. Add confectioners’ sugar; mix until just combined.
4. Press dough into a 9-inch tart pan with removable bottom.
5. Bake crust for 20-25 minutes, or until lightly golden.
6. In a separate bowl, whisk together eggs, granulated sugar, and heavy cream.
7. Pour egg mixture over baked crust.
8. Bake for an additional 30-35 minutes, or until filling is set.
Cooking Time: 50-60 minutes total
Sweet Rice Dumplings in Ginger Syrup
Experience the warm comfort of traditional Asian desserts with these chewy sweet rice dumplings bathed in a fragrant ginger syrup.
Ingredients:
– 2 cups cooked Japanese short-grain rice (preferably day-old)
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup water
– Vegetable oil for frying
– Ginger Syrup (recipe below)
Ginger Syrup:
– 1 cup sugar
– 1 cup water
– 1-inch piece of fresh ginger, peeled and sliced thinly
Instructions:
1. In a large mixing bowl, combine cooked rice, sugar, flour, and salt. Mix well until a dough forms.
2. Knead the dough for about 10 minutes until it becomes smooth and pliable.
3. Divide the dough into small balls, about 1-inch in diameter.
4. Fry the dumplings in hot oil (350°F) for 5-7 minutes on each side, or until golden brown.
5. Drain excess oil and place the fried dumplings in a serving dish.
6. Pour the warm Ginger Syrup over the dumplings and serve immediately.
Cooking Time: 20-25 minutes
Walnut Cookies with Sesame
A classic cookie recipe gets a nutty twist with the addition of crunchy sesame seeds and rich walnuts. Perfect for snacking or as a gift, these chewy treats are sure to please.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup packed brown sugar
– 2 large eggs
– 1 cup chopped walnuts
– 2 tbsp sesame seeds
– Optional: 1 tsp vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. Cream butter and sugars until light and fluffy. Beat in eggs.
4. Stir in flour mixture, walnuts, and sesame seeds.
5. Drop by tablespoonfuls onto prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are lightly golden.
7. Let cool on wire rack before serving.
Cooking Time: 10-12 minutes
Chilled Mung Bean Soup
Beat the heat with this refreshing and nutritious soup made from mung beans. This classic Korean dish is perfect for hot summer days when a light, cool meal is just what you need.
Ingredients:
– 1 cup dried mung beans, rinsed and drained
– 4 cups water
– 1/2 cup chopped scallions, for garnish
– Salt, to taste
– Optional: 1 tablespoon soy sauce, 1 teaspoon sesame oil
Instructions:
1. Rinse the mung beans and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the mung beans again.
3. In a large pot, combine the mung beans and 4 cups of water.
4. Bring to a boil, then reduce heat and simmer for 1 hour or until the beans are tender.
5. Strain the soup through a fine-mesh sieve into a bowl. Discard the solids.
6. Chill the soup in the refrigerator for at least 2 hours or overnight.
7. Serve cold, garnished with chopped scallions and a drizzle of soy sauce and sesame oil if desired.
Cooking Time: 1 hour + chilling time
Pandan Chiffon Cake
Discover the unique flavor of Southeast Asia with this Pandan Chiffon Cake recipe! This moist and airy cake is infused with the sweet, nutty aroma of pandan leaves, making it a perfect treat for any occasion.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/4 teaspoon cream of tartar
– 1/2 teaspoon salt
– 1/2 cup (120ml) pandan extract or pureed pandan leaves
– 1/4 cup (60ml) vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) tube pan.
2. In a large mixing bowl, whisk together sugar, egg whites, cream of tartar, and salt until frothy.
3. Add pandan extract or pureed pandan leaves and mix until well combined.
4. Gradually add oil while whisking continuously.
5. Sift flour over the mixture and gently fold until no streaks remain.
6. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in the sweet treats of China with these 20 delicious dessert recipes! From classic red bean soup and steamed egg custard buns to innovative mango pomelo sago and almond jelly with lychee, there’s something for every taste bud. Discover how to make traditional desserts like black sesame tangyuan and osmanthus jelly with goji berries, or try modern twists like pumpkin cake with red bean filling and peanut butter mochi. Whether you’re a seasoned baker or just looking for inspiration, these authentic Chinese dessert recipes are sure to satisfy your sweet tooth.
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