16 Festive Chinese Sweet Desserts

Nothing says celebration quite like a table full of festive Chinese sweets. From chewy mochi to silky mango pudding, these 16 desserts bring joy to any gathering. Ready to satisfy your sweet tooth? Let’s dive in!

Tangyuan (Glutinous Rice Balls)

Velvety black sesame tangyuan in a warm ginger syrup is pure comfort. These chewy glutinous rice balls are surprisingly simple to make from scratch. The nutty filling and spicy-sweet broth create a perfect balance.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

For the Filling

• 1/2 cup black sesame seeds
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter, softened (or coconut oil for vegan)
• Pinch of salt

For the Dough

• 1 cup glutinous rice flour
• 1/2 cup water, plus more if needed

For the Syrup

• 4 cups water
• 1/2 cup brown sugar (adjust to taste)
• 4 slices fresh ginger, smashed

Instructions

1. Toast black sesame seeds in a dry pan over medium heat until fragrant, about 3 minutes. Stir constantly to avoid burning.
2. Grind toasted sesame seeds into a fine powder using a spice grinder or mortar and pestle.
3. Mix ground sesame with sugar, softened butter, and salt until a paste forms. If too dry, add a teaspoon of water.
4. Roll filling into 12 small balls, about 1 teaspoon each. Place on a plate and refrigerate for 15 minutes.
5. In a bowl, combine glutinous rice flour and water; mix until a smooth dough forms. Add water gradually; the dough should be pliable but not sticky.
6. Divide dough into 12 equal pieces. Keep covered with plastic wrap to prevent drying.
7. Flatten a dough piece into a disc about 3 inches wide. Place a filling ball in the center. Gently seal edges and roll into a smooth ball. Repeat with remaining dough and filling.
8. In a pot, combine water, brown sugar, and smashed ginger slices. Bring to a boil, then reduce to simmer for 10 minutes to infuse.
9. Bring a separate pot of water to a gentle boil. Carefully drop in tangyuan in batches to avoid overcrowding.
10. When they float to the surface, cook for 2 more minutes. Remove with a slotted spoon.
11. Serve 3 tangyuan per bowl; ladle hot ginger syrup over them. Garnish with extra sesame seeds if desired.

Nutty, chewy, and warming, these tangyuan are a dreamy dessert or snack. Nothing beats the contrast of the smooth black sesame center and the aromatic ginger syrup. Serve them hot for maximum comfort.

Nian Gao (New Year Rice Cake)

When the Lunar New Year rolls around, this steamed sticky rice cake is non-negotiable. Nian Gao delivers a dense, chewy texture with sweet brown sugar and soft red dates. It's humble but addictive — slice it, steam it, or pan-fry it.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 cups glutinous rice flour (also called sweet rice flour; not regular rice flour)
• 1 cup packed brown sugar (light or dark; dark gives deeper flavor)
• 1 cup water
• 1 tablespoon vegetable oil (or any neutral oil)
• 8-10 red dates (rinsed and patted dry; can substitute with dried jujubes)

Instructions

1. Grease an 8-inch round cake pan or metal container with a thin layer of vegetable oil. Line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together 2 cups glutinous rice flour and 1 cup packed brown sugar. Make a well in the center. Tip: Sift the flour if clumpy for a smoother batter.
3. Pour 1 cup water into the well and slowly mix with a spatula or wooden spoon until a smooth, thick batter forms. No lumps should remain — uneven lumps will create a gritty texture.
4. Stir in 1 tablespoon vegetable oil until fully incorporated. The batter will be thick but pourable. The oil helps keep the cake moist and tender.
5. Pour the batter into the prepared pan. Smooth the top with a spatula.
6. Arrange the red dates on top, pressing them slightly into the batter so they stick during steaming.
7. Prepare a steamer: bring water to a rolling boil over high heat. Place the pan inside, cover with a lid, and reduce heat to medium. Steam for 45 minutes without opening the lid (if water runs low, add boiling water carefully). Tip: Resist the urge to peek — steam escapes and can cause the cake to sink.
8. After 45 minutes, insert a toothpick into the center: if it comes out clean, the cake is done. If not, steam for another 5-10 minutes.
9. Turn off the heat and let the cake cool in the pan for 10 minutes. Then invert onto a wire rack to cool completely. Tip: Wait until fully cool, at least 1 hour, before slicing to avoid a gummy mess.

One bite of this nian gao reveals a wonderfully dense and sticky crumb, with the sweetness balanced by the fruitiness of red dates. For a contrast in texture, slice and pan-fry the cooled cake in a little oil until golden and crispy on the outside. It's even better the next day.

Mooncake with Lotus Seed Paste

Perfectly crisp, golden-brown pastry encases a smooth, sweet lotus seed paste and a rich salted egg yolk center. This mooncake recipe delivers bakery-quality results right in your home kitchen.

Serving: 8 | Prep Time: 60 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup golden syrup (or dark corn syrup)
• 1/4 cup vegetable oil (or any neutral oil)
• 1/2 teaspoon lye water (or substitute 1/2 tsp baking soda dissolved in 1 tbsp water)
• 1 1/2 cups lotus seed paste (store-bought or homemade, adjust sweetness to taste)
• 8 salted egg yolks (separated from whites, rinsed and patted dry)
• 1 egg yolk + 1 tablespoon milk (for egg wash)
• 1 tablespoon cornstarch (for dusting molds)

Instructions

1. In a large bowl, whisk together golden syrup, vegetable oil, and lye water until smooth.
2. Add all-purpose flour and mix with a spatula until a soft dough forms. (Tip: Do not overmix; the dough should be slightly sticky.)
3. Cover the dough with plastic wrap and rest at room temperature for 30 minutes. (Tip: Resting relaxes the gluten, making the dough easier to handle.)
4. While the dough rests, divide lotus seed paste into 8 equal portions (about 1.5 oz each). Flatten each portion into a disk.
5. Place a salted egg yolk in the center of each paste disk, then wrap the paste around the yolk to form a smooth ball. Repeat for all.
6. After resting, divide the dough into 8 equal pieces (about 1 oz each). Roll each into a ball and keep covered.
7. Lightly dust your work surface and mooncake mold with cornstarch. (Tip: Cornstarch prevents sticking and ensures clean imprints.)
8. Flatten a dough ball into a thin circle. Place one filling ball in the center, then gently wrap the dough around it, sealing the edges. Roll into a smooth ball.
9. Place the ball into the mooncake mold and press firmly to shape. Release the mooncake onto a parchment-lined baking sheet. Repeat with remaining dough and filling.
10. Preheat oven to 375°F. Lightly spray the mooncakes with water to prevent cracking. Bake for 8 minutes.
11. Remove from oven and let cool for 5 minutes. Brush the tops with egg wash (egg yolk + milk). (Tip: Egg wash gives a beautiful golden sheen.)
12. Return to oven and bake for another 10–12 minutes until deep golden brown. Let cool completely on a wire rack. (Tip: Mooncakes taste best after 1–2 days of resting to soften and meld flavors.)

Undeniably rich, the buttery crust contrasts with the velvety lotus paste and savory yolk. Serve sliced into wedges alongside hot tea for a classic pairing. For a modern twist, drizzle with a little honey or sprinkle with sesame seeds.

Zongzi (Sticky Rice Dumplings)

These sticky rice dumplings are a classic treat. They're filled with red bean paste and steamed in bamboo leaves. Perfect for a cozy snack.

Serving: 12 | Prep Time: 45 minutes | Cooking Time: 120 minutes

Ingredients

For the Rice and Wrapping

• 2 cups glutinous rice (soaked overnight, drained)
• 20 bamboo leaves (softened in hot water for 30 minutes)
• Kitchen twine

For the Filling

• 1 cup sweet red bean paste (or store-bought)

Instructions

1. Soak the glutinous rice in water overnight. Drain thoroughly before using.
2. Soften bamboo leaves by soaking them in hot water for 30 minutes. Rinse and pat dry.
3. Take two leaves, overlapping them, and fold into a cone shape. Ensure no gaps at the tip.
4. Fill the cone with a thin layer of rice, then a tablespoon of red bean paste, then top with more rice. Press down gently.
5. Fold the leaves over the filling to enclose completely. Tie tightly with kitchen twine.
6. Place dumplings in a steamer basket. Steam over high heat for 30 minutes, then reduce to medium and steam for 1.5 hours more. Check water level periodically.

For a richer flavor, serve with a drizzle of honey or a sprinkle of sesame seeds. The soft sticky rice contrasts beautifully with the sweet bean paste. These dumplings make a delightful dessert or snack.

Sesame Balls (Jian Dui)

Looking for a crispy-chewy snack? These sesame balls (Jian Dui) deliver. Golden, nutty, and filled with sweet red bean paste, they're a classic Chinese treat.

Serving: 18 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

• 2 cups glutinous rice flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 3/4 cup water (room temperature)
• 1 cup sweet red bean paste (canned or homemade)
• 1 cup white sesame seeds
• 4 cups vegetable oil (for deep frying, or any neutral oil)

Instructions

1. In a large bowl, whisk together glutinous rice flour, sugar, and baking powder.
2. Add water and mix with a wooden spoon until a shaggy dough forms. Tip: If dough is too dry, add water 1 tablespoon at a time.
3. Knead the dough for 2-3 minutes until smooth and pliable. Cover with plastic wrap and rest for 15 minutes.
4. Divide dough into 18 equal pieces (about 1.5 tablespoons each). Roll each into a ball.
5. Flatten one dough ball into a disc about 3 inches wide. Place 1 tablespoon red bean paste in the center.
6. Gather the edges of the dough to seal the filling completely, pinching to close. Roll gently into a smooth ball.
7. Repeat with remaining dough and filling. Keep finished balls covered with a damp towel to prevent drying.
8. Place sesame seeds in a shallow dish. Roll each ball in sesame seeds, pressing lightly to adhere.
9. Heat oil in a deep pot to 350°F. Use a thermometer for accuracy. Tip: Oil too hot will burn sesame; too cool makes balls greasy.
10. Fry 4-5 balls at a time, gently stirring with a slotted spoon to cook evenly. Fry for 5-7 minutes until golden brown and they float.
11. Remove with slotted spoon and drain on paper towels. Repeat with remaining batches.

Bite into one and you'll get that satisfying crunch followed by soft, chewy dough and sweet red bean. Serve warm for the best texture — they're perfect with tea or as a festive dessert.

Mochi with Red Bean Paste

Everyone loves the contrast of soft, chewy mochi and sweet red bean paste. This recipe makes it easy at home with a microwave.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 4 minutes

Ingredients

Mochi Dough

• 1 cup glutinous rice flour (mochiko)
• 3/4 cup water
• 1/3 cup granulated sugar
• Cornstarch, for dusting

Filling

• 1/2 cup sweet red bean paste (canned or homemade)

Instructions

1. In a microwave-safe bowl, whisk together glutinous rice flour, sugar, and water until smooth. Tip: use a silicone spatula to avoid lumps.
2. Cover bowl with plastic wrap. Microwave on high for 2 minutes. Stir carefully (bowl is hot). Microwave for 1 more minute. Stir again. Continue microwaving in 30-second bursts until dough is translucent and sticky (about 3–4 minutes total).
3. Dust a work surface generously with cornstarch. Transfer hot dough onto it. Let cool for 2 minutes until safe to handle.
4. Dust your hands with cornstarch. Knead the dough gently until smooth and no longer sticky. Tip: if too sticky, add more cornstarch, but don't over-knead.
5. Roll dough into a 12-inch log. Cut into 8 equal pieces. Tip: use a bench scraper for clean cuts.
6. Flatten each piece into a 3-inch disc. Place 1 tablespoon red bean paste in the center.
7. Fold edges over filling and pinch firmly to seal. Roll into a smooth ball. Tip: keep hands dusted with cornstarch to prevent sticking.
8. Dust each mochi with cornstarch to prevent sticking. Serve immediately or store at room temperature in an airtight container for up to 2 days.

Not too sweet, the chewy mochi and smooth bean paste make a perfect pair. Try toasting the mochi lightly in a dry pan for a warm, crispy exterior. Or serve with green tea for a classic Japanese dessert.

Dragon Beard Candy

Often considered a Chinese classic, Dragon Beard Candy is a delicate pulled sugar confection filled with crushed peanuts and sesame. The texture is airy and crisp, yet it melts in your mouth. This recipe simplifies the traditional technique for home cooks.

Serving: 24 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups granulated sugar
• 1/2 cup light corn syrup (or glucose syrup)
• 1/2 cup water
• 1 cup roasted peanuts, crushed (unsalted)
• 1/2 cup toasted sesame seeds
• 1/4 cup powdered sugar for dusting (or cornstarch)
• Vegetable oil for hands (any neutral oil)

Instructions

1. Line a baking sheet with parchment and lightly oil it with vegetable oil.
2. In a heavy saucepan, combine 2 cups sugar, 1/2 cup corn syrup, and 1/2 cup water. Stir until sugar dissolves.
3. Attach a candy thermometer and heat over medium without stirring until mixture reaches 300°F (hard crack stage). Tip: Brush down sugar crystals with a wet brush to prevent crystallization.
4. Immediately remove from heat and let cool to 250°F (about 5 minutes). Do not stir or shake the pan.
5. While sugar cools, mix crushed peanuts and sesame seeds in a bowl. Set aside.
6. Lightly oil your hands with vegetable oil. Once sugar is at 250°F, pour it onto the oiled baking sheet in a thin rectangle.
7. When cool enough to handle (still warm, not hot), begin pulling the sugar: fold and stretch repeatedly until it turns white and forms many thin threads. Tip: Work quickly; if sugar hardens, microwave for 5-10 seconds to soften.
8. Once the sugar has a fibrous texture, shape into a flat disk about 4 inches wide.
9. Place 1 tablespoon of peanut-sesame mixture in the center. Fold the edges over to enclose the filling, then twist to seal.
10. Roll the candy into a ball, then dust with powdered sugar. Repeat with remaining sugar and filling.

Great for gifting or as a show-stopping dessert, the candy's threads melt on your tongue while the filling provides a nutty crunch. Store in an airtight container for up to a week. Try serving with green tea for a perfect contrast.

Red Date and Osmanthus Cake

Yearning for a subtly sweet steamed cake? This Red Date and Osmanthus Cake is made with rice flour, packed with red dates, and infused with osmanthus flowers.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup white rice flour (or all-purpose rice flour)
• 1/2 cup sweet rice flour (also called glutinous rice flour; gives a chewy texture)
• 1/2 cup granulated sugar (adjust to taste)
• 1 cup warm water (to bloom osmanthus)
• 1/2 cup pitted and chopped red dates (soak if dry for 10 minutes)
• 2 tablespoons dried osmanthus flowers (steep in water for fragrance)
• 1 tablespoon vegetable oil (for greasing the pan)

Instructions

1. Soak dried osmanthus flowers in 1 cup warm water for 10 minutes. Strain, reserving the water; discard flowers or set aside for garnish.
2. In a large bowl, whisk together white rice flour, sweet rice flour, and granulated sugar.
3. Slowly pour the osmanthus-infused water into the dry ingredients, whisking constantly until a smooth batter forms. Tip: Ensure no lumps.
4. Fold in the chopped red dates.
5. Grease an 8-inch round cake pan or steamer-safe dish with vegetable oil. Tip: Use a pan with removable bottom for easy unmolding.
6. Pour batter into the prepared pan. Tap pan on counter to release air bubbles.
7. Set up steamer: bring water to a boil over high heat. Place pan in steamer, cover, and reduce heat to medium. Steam for 20 minutes, or until a toothpick inserted in center comes out clean. Tip: Do not open lid during steaming to prevent collapse.
8. Remove from steamer and let cool in pan for 10 minutes. Then invert onto a wire rack to cool completely.

Velvety and soft, each slice offers a gentle sweetness from the red dates and a floral note from osmanthus. Serve with a drizzle of honey or alongside a cup of hot tea for a cozy treat.

Fried Milk Custard

Craving a dessert that's crispy on the outside and lusciously creamy within? This fried milk custard delivers exactly that—a simple custard set, cut into squares, battered, and deep-fried to golden perfection. It's easy to make yet feels special.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 2 cups whole milk (or 2% – full-fat yields creamier custard)
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt (fine sea salt)
• 1 tsp vanilla extract (pure, not imitation)
• 1 tbsp unsalted butter (optional, for richness)
• 1/2 cup all-purpose flour (for dredging)
• 2 large eggs (beaten)
• 1 cup panko breadcrumbs (or regular, for extra crunch)
• Vegetable oil for frying (or any neutral oil, enough for 1-inch depth)

Instructions

1. In a medium saucepan, whisk together 2 cups milk, 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 tsp salt until completely smooth. No lumps.
2. Place over medium heat and cook, stirring constantly with a wooden spoon or whisk, until the mixture thickens and begins to bubble, about 5 minutes. Tip: Stir constantly to prevent scorching.
3. Remove from heat. Stir in 1 tsp vanilla extract and 1 tbsp butter (if using) until butter melts. The custard will be very thick.
4. Line an 8×8-inch baking dish with plastic wrap, letting it overhang. Pour custard into dish, spread evenly, and cover with plastic wrap. Refrigerate until completely firm, at least 4 hours or overnight.
5. Once set, lift custard from dish using plastic wrap. Place on cutting board and cut into 1-inch squares or rectangles (about 16 pieces).
6. Set up breading station: place 1/2 cup flour in shallow bowl, 2 beaten eggs in another, 1 cup panko in a third. Tip: For extra crunch, double dip: flour, egg, panko, then egg and panko again.
7. Heat 1 inch of oil in a deep skillet or pot to 350°F. Use a thermometer for accuracy.
8. Working in batches, coat each custard piece first in flour (shake off excess), then dip in egg, then coat in panko, pressing gently to adhere.
9. Fry 3-4 pieces at a time (don't crowd) until golden brown, about 2-3 minutes per side. Flip halfway.
10. Transfer fried pieces to a paper towel-lined plate to drain excess oil. Serve immediately while warm and crispy.

You'll love the contrast between the shatteringly crisp exterior and the creamy, vanilla-scented custard inside. Dust with powdered sugar or drizzle with caramel sauce for an extra indulgent treat. Perfect with fresh berries or a scoop of ice cream.

Almond Tofu

Got a hot summer day? This almond tofu is the ultimate cool-down. Silky almond gelatin in a light syrup — simple, elegant, and ready in minutes. No oven required.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

For the almond tofu

• 2 cups unsweetened almond milk (or any nut milk)
• 1/2 cup granulated sugar
• 1 teaspoon almond extract
• 1 packet (about 2 1/4 tsp) unflavored gelatin (or 1 tbsp agar agar for vegan)
• 1/4 cup cold water (for blooming gelatin)

For the syrup

• 1/2 cup water
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice (optional, for brightness)

Instructions

1. In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let stand 5 minutes to bloom (no stirring needed).
2. In a medium saucepan, combine almond milk and 1/2 cup sugar. Heat over medium, stirring occasionally, until sugar dissolves and mixture is hot but not boiling (about 3 minutes).
3. Remove from heat. Add bloomed gelatin and whisk until fully dissolved (about 1 minute). Stir in almond extract.
4. Pour mixture through a fine-mesh strainer into a 8-inch square dish or 4 small cups to remove any lumps. Skim off any foam with a spoon.
5. Refrigerate uncovered for 4 hours, or until fully set and firm to the touch. (Tip: Cover after 1 hour to prevent skin formation.)
6. While tofu sets, make syrup: In a small saucepan, combine 1/2 cup water and 1/4 cup sugar. Bring to a boil, then reduce heat and simmer 3 minutes until slightly thickened. Stir in lemon juice if using. Let cool completely.
7. To serve, cut almond tofu into cubes or scoop into bowls. Pour chilled syrup over the top. (Tip: For clean cuts, dip knife in hot water between slices.)

Your almond tofu is ready — wobbly, creamy, and not too sweet. The light syrup soaks in perfectly. Try topping with fresh fruit or a mint leaf for extra freshness.

Lvdagunr (Rolling Donkey)

Zipping through a classic Chinese street snack, Rolling Donkey is a glutinous rice roll stuffed with sweet red bean paste and dusted in toasted soybean flour. It's chewy, nutty, and surprisingly simple to make at home.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 cup glutinous rice flour (sweet rice flour)
• 3/4 cup water
• 2 tablespoons granulated sugar
• 1/2 cup red bean paste (canned or homemade)
• 1/4 cup toasted soybean flour (kinako), plus more for dusting
• Neutral oil (such as vegetable or canola), for greasing hands

Instructions

1. In a microwave-safe bowl, whisk together 1 cup glutinous rice flour, 3/4 cup water, and 2 tablespoons sugar until smooth.
2. Cover the bowl with plastic wrap and microwave on high for 2 minutes. Stir, then microwave another 1 to 2 minutes until the dough is translucent and very sticky. Tip: If the dough looks dry, add 1 teaspoon of water and stir.
3. Dust a clean work surface with 2 tablespoons of toasted soybean flour. Turn the hot dough onto the flour and let it cool for about 2 minutes until cool enough to handle.
4. Lightly oil your hands with neutral oil. Pat the dough into a rectangle roughly 8×6 inches and about 1/4 inch thick. Tip: Use a spatula to spread if it's too sticky.
5. Spread 1/2 cup red bean paste evenly over the dough, leaving a 1/2-inch border on all sides.
6. Starting from a long edge, roll the dough tightly into a log, using the soybean flour on the surface to prevent sticking. Pinch the seam to seal.
7. Using a sharp knife dusted with toasted soybean flour, cut the log into 8 equal pieces. Tip: Wipe the knife clean between cuts for neat edges.
8. Toss each piece in the remaining toasted soybean flour until evenly coated. Serve immediately.

Just a few bites and you'll get that perfect chewy-malty contrast. Serve immediately for the best texture, or refrigerate for a cool treat.

Sweet Rice Dumplings in Syrup (Tang Bu La)

Kick off your dessert game with these chewy glutinous rice balls drenched in a sticky caramelized sugar syrup. They're a classic Chinese dessert that's shockingly easy to pull off at home. Just a few ingredients and some patience for rolling.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Dumplings

• 1 cup glutinous rice flour (also called sweet rice flour)
• 1/3 cup water (plus more if dough feels dry)
• 1/4 cup crushed peanuts (for garnish)

For the Syrup

• 1/2 cup brown sugar (packed)
• 1/4 cup water
• 1 tablespoon vegetable oil (or any neutral oil)

Instructions

1. In a medium bowl, combine 1 cup glutinous rice flour with 1/3 cup water. Mix until a shaggy dough forms. Tip: Add water a tablespoon at a time if the dough is too crumbly; it should be smooth but not sticky.
2. Dust your hands with a little extra flour. Pinch off small pieces of dough and roll into 1-inch balls. Place them on a plate dusted with flour as you go.
3. Bring a large pot of water to a rolling boil. Gently drop the dumplings in, stirring once to prevent sticking. Boil until they float to the surface, about 3-5 minutes. Test one: it should be soft and chewy. Remove with a slotted spoon and set aside.
4. In a wide skillet, heat 1 tablespoon vegetable oil over medium heat. Add 1/2 cup brown sugar and 1/4 cup water. Stir constantly until the sugar dissolves and the mixture bubbles vigorously, about 3 minutes.
5. Turn the heat to low. Return the boiled dumplings to the skillet. Gently toss them in the syrup until each dumpling is well coated. Cook for another minute to let the syrup thicken slightly. Tip: Don't over-stir or the dumplings might break.
6. Transfer the glazed dumplings to a serving plate. Sprinkle with 1/4 cup crushed peanuts immediately so they stick. Serve warm.

Hot, chewy, and sweet with a nutty crunch—each bite is a textural adventure. For extra flair, drizzle a little toasted sesame oil on top or serve with a scoop of vanilla ice cream.

Double Skin Milk (Shuang Pi Nai)

A beloved Cantonese dessert, Double Skin Milk features two distinct layers—a creamy skin on top and a silky custard below. It's surprisingly easy to make at home with just a few ingredients.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the custard

• 2 cups whole milk (full-fat for best skin formation)
• 3 large egg whites (room temperature)
• 3 tablespoons granulated sugar (adjust sweetness to taste)

Instructions

1. Pour milk into a shallow heatproof bowl or dish. Microwave on high for 1 minute or heat in a saucepan until just steaming—do not boil. Let it cool until a thin skin forms on top. Tip: Use whole milk for a thicker, more stable skin.
2. In a separate bowl, whisk egg whites and sugar together until sugar dissolves and mixture is frothy but not stiff. Tip: Room temperature egg whites incorporate more easily.
3. Gently lift the milk skin slightly with a fork or chopstick. Slowly pour the egg white mixture through a strainer into the milk beneath the skin, being careful not to break the skin. Tip: Pouring through a strainer ensures a smooth custard without bubbles.
4. Cover the bowl with plastic wrap or a plate. Steam over low heat (not boiling) for 15-20 minutes, until the custard is set but still jiggles slightly. Tip: Low heat prevents bubbling which can ruin the layers.
5. Remove from steamer and let cool to room temperature, then refrigerate for at least 2 hours for the layers to fully form. Serve cold.

Bite through the top skin reveals a silky, melt-in-your-mouth custard underneath. The contrast in textures is delightful. Enjoy it plain or with a drizzle of honey.

Peach Cookies (Tao Su)

Buttery shortbread cookies loaded with crushed walnuts and baked to a perfect golden hue. These Peach Cookies (Tao Su) are a crisp, nutty treat that melt in your mouth. No fuss, just incredible flavor.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened (room temp for easy creaming)
• 1/2 cup powdered sugar (plus extra for dusting)
• 2 cups all-purpose flour
• 1/2 cup crushed walnuts (finely chopped; toast for deeper flavor)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional but recommended)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together softened butter and powdered sugar until light and fluffy, about 2 minutes. Tip: ensure butter is softened but not melted.
3. Add vanilla extract and almond extract (if using) and mix until combined.
4. In a separate bowl, whisk together flour and salt.
5. Gradually add dry ingredients to butter mixture, mixing on low until just combined. Do not overmix or cookies will be tough.
6. Fold in crushed walnuts until evenly distributed. Fold gently to keep cookies tender.
7. Scoop tablespoon-sized dough and roll into balls. Place 2 inches apart on prepared baking sheet.
8. Flatten each ball slightly with the bottom of a glass or your palm to about 1/2-inch thickness.
9. Bake for 10-12 minutes, or until edges are lightly golden. Centers will still be pale — that's perfect for shortbread texture.
10. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Dust with powdered sugar before serving, if desired.

Heavenly crumbly texture with a rich walnut crunch. Serve with tea or coffee, or crumble over ice cream for an extra treat.

Osmanthus Flower Cake

Fluffy steamed glutinous rice cake gets a floral upgrade with osmanthus flowers and syrup. This traditional Chinese dessert is light, subtly sweet, and perfect for tea time. Follow these steps for a foolproof cake at home.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

Cake

• 1 cup glutinous rice flour (sweet rice flour)
• 1/3 cup granulated sugar
• 1 teaspoon baking powder
• 3/4 cup water (room temperature for smoother batter)
• 2 tablespoons vegetable oil (or any neutral oil)
• 2 tablespoons dried osmanthus flowers

Osmanthus Syrup

• 1/4 cup granulated sugar (adjust to taste)
• 1/4 cup water
• 1 tablespoon dried osmanthus flowers

Instructions

1. In a mixing bowl, whisk together glutinous rice flour, granulated sugar, and baking powder until evenly combined.
2. Add room temperature water and vegetable oil; stir until the batter is smooth and free of lumps. Fold in dried osmanthus flowers until just distributed.
3. Pour the batter into a greased 8-inch square pan. Tip: Line the pan with parchment paper for easy removal after steaming.
4. Steam the cake over high heat for 20 minutes, or until a toothpick inserted in the center comes out clean. Tip: Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the cake.
5. While the cake steams, make the syrup: In a small saucepan, combine 1/4 cup sugar, 1/4 cup water, and 1 tablespoon dried osmanthus. Bring to a boil, then reduce heat and simmer for 2 minutes. Remove from heat and let steep for 5 minutes. Tip: Strain the syrup if you prefer a clear drizzle, or leave the petals for added texture.
6. Let the cake cool in the pan for 5 minutes, then turn it out onto a cutting board. Slice into 8 squares. Drizzle osmanthus syrup over each piece just before serving.

Rich with floral notes, this cake is tender and slightly chewy from the glutinous rice flour. Serve it warm or at room temperature with an extra drizzle of syrup and a sprinkle of dried osmanthus on top for a beautiful, fragrant finish.

Eight Treasure Rice Pudding

Got a sticky-sweet craving? Eight Treasure Rice Pudding is a classic Chinese dessert that's surprisingly easy to make at home. Layer fragrant glutinous rice with red bean paste and colorful dried fruits, then steam to perfection.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Rice and Filling

• 2 cups glutinous rice (soaked overnight for best texture)
• 1 cup red bean paste (canned or homemade; adjust sweetness)
• 1/2 cup mixed dried fruits (raisins, dried apricots, dates; chop large pieces)
• 1/4 cup white sugar (or to taste)
• 2 tablespoons lard or butter (for greasing; use neutral oil if preferred)

Instructions

1. Rinse 2 cups glutinous rice in cold water until water runs clear. Soak in water for at least 4 hours or overnight for fluffier texture.
2. Drain rice and spread in a steamer basket lined with cheesecloth or a silicone steamer mat. Steam over boiling water for 30 minutes until tender and translucent.
3. Transfer steamed rice to a large bowl. Stir in 1/4 cup sugar and 1 tablespoon lard (or butter) until the sugar dissolves and rice is evenly coated. Let cool slightly.
4. Brush a 6-cup heatproof bowl with the remaining 1 tablespoon lard. Arrange mixed dried fruits in a decorative pattern on the bottom and sides of the bowl — this will become the top when inverted.
5. Pack half of the seasoned rice into the bowl over the fruits, pressing gently with a spatula. Spread 1 cup red bean paste evenly over the rice layer.
6. Top with the remaining rice, pressing firmly to eliminate air pockets. Smooth the surface with a spatula. Cover bowl tightly with plastic wrap or a small plate.
7. Steam the pudding over high heat for 20 minutes. Tip: ensure steamer has enough water to prevent drying out.
8. Let the pudding rest for 5 minutes. Invert onto a serving plate carefully — the fruits will now be on top. Remove bowl and serve warm.

Nice and dense, each bite delivers sticky rice, sweet bean paste, and chewy fruits. Serve warm with a drizzle of honey or extra red bean paste on the side for added richness.

Conclusion

Every single one of these desserts brings something special to the table, from lucky ingredients to irresistible flavors. I hope you give a few a try—they’re easier than you’d expect! Which recipe are you most excited to make? Let me know in the comments, and don’t forget to save this collection on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.