20 Irresistible Chinese Sweet Dessert Recipes

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Venture into the sweet side of Chinese cuisine with these 20 irresistible dessert recipes! From fluffy bao buns to silky mango pudding, each treat is easier than you think. Perfect for satisfying cravings or impressing guests, this list has something for everyone. Let’s get cooking!

Red Bean Paste Mooncakes

Fancy making something special for Mid-Autumn Festival? These homemade mooncakes are surprisingly doable—crisp, golden crust with sweet red bean filling that’s just like the bakery ones. You’ll feel like a pro when you pull them out of the oven.

Serving: 12 | Prep Time: 45 minutes | Cooking Time: 20 minutes

Ingredients

Dough

All-purpose flour – 1 ½ cups
Golden syrup – ½ cup
Lye water – 1 tsp
Vegetable oil – ¼ cup

Filling

Red bean paste – 2 cups

For Brushing

Egg yolk – 1

Instructions

In a bowl, stir together golden syrup, lye water, and vegetable oil until smooth.
Add all-purpose flour and mix until a dough forms. Cover and rest for 30 minutes. (Tip: Resting makes the dough less sticky and easier to handle.)
While dough rests, divide red bean paste into 12 equal portions (about 2.5 tablespoons each). Roll each into a ball.
After resting, divide dough into 12 portions (about 1.5 tablespoons each). Roll each into a ball too.
Flatten a dough ball into a disc. Place a red bean paste ball in the center and wrap the dough around it, sealing tightly. (Tip: Lightly dust your hands with flour to prevent sticking.)
Dust a mooncake mold with flour. Press each filled ball into the mold to shape. Tap the mold to release the mooncake.
Preheat oven to 375°F. Arrange mooncakes on a lined baking sheet.
Bake for 10 minutes. Remove and let cool for 5 minutes.
Beat the egg yolk with a splash of water to make egg wash. Brush a thin layer over each mooncake. (Tip: Brush gently to avoid blurring the pattern.)
Return to oven and bake for another 10 minutes, until golden brown.
Cool completely on a wire rack. Store in an airtight container. (Tip: Let them rest for 1-2 days—the crust softens and flavors meld.)

Crisp on the outside, soft and sweet inside—these mooncakes taste even better after a day or two. Serve with hot tea for the perfect pairing that your friends will love.

Tangyuan in Ginger Syrup

Picture this: a bowl of warm ginger syrup dotted with chewy little rice balls. That's Tangyuan in Ginger Syrup, the ultimate winter dessert. It's sweet, spicy, and incredibly comforting.

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

Ingredients

Glutinous rice flour – 1 cup
Water – 1/4 cup (for dough)
Fresh ginger – 2 oz
Brown sugar – 1/2 cup
Water – 4 cups (for syrup)

Instructions

In a bowl, combine 1 cup glutinous rice flour and 1/4 cup water. Mix until a dough forms. If too dry, add water drop by drop. Knead for 2 minutes until smooth. Cover and rest for 10 minutes.
Slice 2 oz fresh ginger into thin rounds (peeling optional). In a pot, combine 4 cups water and 1/2 cup brown sugar. Add ginger. Bring to a boil over high heat, then reduce to low and simmer for 10 minutes to infuse.
While syrup simmers, roll the dough into small balls about 1 inch in diameter. Tip: keep them uniform for even cooking.
Increase heat under syrup to medium-high and bring to a gentle boil. Carefully drop in the tangyuan without overcrowding. Cook for 3-4 minutes until they float to the surface. Reduce heat to low and simmer for another 2 minutes. The tangyuan should be slightly translucent and chewy.
Ladle tangyuan and ginger syrup into bowls. Serve warm.

Biting into a tangyuan, you'll love the soft, chewy texture that contrasts with the gingery warmth. Each spoonful feels like a hug in a bowl. You can also serve with a sprinkle of sesame seeds for extra crunch.

Steamed Nian Gao with Brown Sugar

Just in time for Lunar New Year, this steamed nian gao is a sweet, chewy treat that's surprisingly simple to make at home. With brown sugar and sticky rice flour, it's the perfect dessert to share with family.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Sticky rice flour – 1 cup
Brown sugar – 1 cup (packed)
Water – 1 cup
Salt – ¼ tsp

Instructions

Grease an 8-inch round cake pan with a thin layer of oil.
In a small saucepan, combine brown sugar and water. Heat over medium, stirring until sugar is fully dissolved. Let cool to warm, about 5 minutes.
In a mixing bowl, whisk together sticky rice flour and salt. Pour in the warm brown sugar mixture and whisk until smooth—no lumps. (Tip: A rubber spatula helps get the edges.)
Pour batter into the prepared pan. Cover tightly with foil or a lid so no condensation drips in.
Set up a steamer: bring water to a rolling boil. Place the pan in the steamer, reduce heat to medium, and steam for 45 minutes. Test with a skewer—it should come out clean. (Tip: Check water level halfway and add boiling water if needed.)
Remove pan from steamer and let cool completely on a wire rack, at least 1 hour. (Tip: Slice with an oiled knife to prevent sticking.) Store in an airtight container in the fridge.

Usually, nian gao is served sliced and pan-fried with egg for extra richness. But straight out of the steamer, it's soft, sticky, and perfectly sweet—a cozy treat you'll crave year-round.

Mango Pomelo Sago Cream

Nothing beats a tropical dessert on a warm day—this Mango Pomelo Sago Cream is creamy, fruity, and refreshingly chilled. It's like a hug in a bowl, with chewy sago pearls, juicy pomelo, and a luscious coconut-mango base.

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

Ingredients

For the Sago

Small sago pearls – ½ cup
Water – 4 cups
Sugar – 2 tbsp (optional)

For the Mango Cream

Ripe mangoes – 2 large (about 2 cups diced)
Coconut milk – 1 can (13.5 oz), full fat
Sweetened condensed milk – ¼ cup
Ice cubes – ½ cup

For the Pomelo Topping

Pomelo – ½ cup segments, peeled and broken into pieces

Instructions

Bring 4 cups water to a boil in a medium pot. Add sago pearls and stir. Reduce heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until pearls become translucent with a tiny white center.
Remove from heat, cover, and let sit for 5 minutes until fully transparent. Drain and rinse with cold water. Transfer to a bowl, mix with 2 tbsp sugar if desired, and set aside.
While sago cooks, peel and dice mangoes. Reserve a few small cubes for garnish. Place the rest in a blender.
Add coconut milk, sweetened condensed milk, and ice cubes to the blender. Blend until smooth and creamy. Taste and add more condensed milk if you like it sweeter.
Peel pomelo: remove thick skin and white pith, then separate into segments and break into small pieces.
To assemble: In serving bowls or glasses, layer sago pearls, then mango cream. Top with pomelo pieces and reserved mango cubes.
Chill for at least 30 minutes before serving for best flavor, or serve immediately over ice.

Just one spoonful and you'll be transported to a tropical paradise. The silky mango cream, chewy sago, and citrusy pomelo create a perfect balance of textures. Serve it in pretty glass bowls for a stunning presentation.

Egg Tarts with Puff Pastry

A classic egg tart gets a flaky upgrade with puff pastry! These bite-sized treats combine creamy custard with buttery layers for the perfect snack.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

Puff pastry sheet – 1 sheet, thawed
Egg yolks – 3 large
Granulated sugar – 1/3 cup
Whole milk – 1/2 cup
Heavy cream – 1/4 cup
Vanilla extract – 1 teaspoon
Salt – 1 pinch

Instructions

Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
Roll out puff pastry on a floured surface to about 1/8-inch thickness. Using a 3-inch round cutter, cut 12 circles. Press each circle into a muffin cup, forming a tart shell.
In a medium bowl, whisk egg yolks and sugar together until smooth and slightly thickened.
Add milk, heavy cream, vanilla extract, and salt to the egg mixture. Whisk until fully combined.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps (tip: this ensures a silky-smooth filling).
Divide the custard evenly among the pastry shells, filling each about 3/4 full. Avoid overfilling to prevent spillage during baking.
Bake for 20-25 minutes, until the custard is set around the edges but still slightly jiggly in the center. The pastry should be golden brown (tip: rotating the pan halfway through helps even browning).
Let the tarts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The custard will continue to set as it cools.
Serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 2 days (tip: reheat in a 300°F oven for 5 minutes to restore flakiness).

Undeniably addictive, these egg tarts have a silky custard center and crispy pastry edges. Serve them warm with a dusting of powdered sugar or alongside a cup of strong coffee for an afternoon pick-me-up.

Sesame Glutinous Rice Balls

Picture this: crispy golden balls with a nutty black sesame filling. These sesame glutinous rice balls are a perfect snack or dessert. They're surprisingly easy to make at home!

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

Ingredients

Dough

Glutinous rice flour – 1 cup
Water – ½ cup
Sugar – 2 tbsp
Vegetable oil – 1 tbsp

Filling

Black sesame paste – ½ cup
Sugar – ¼ cup
Butter (softened) – 1 tbsp

Coating

White sesame seeds – ½ cup

Instructions

In a bowl, mix glutinous rice flour and sugar. Add water and oil, knead into a smooth dough. Cover and rest for 15 minutes.
In another bowl, combine black sesame paste, sugar, and softened butter. Mix until smooth. Divide filling into small balls, about 1 teaspoon each.
Divide dough into 12-16 pieces. Flatten a piece, place a filling ball in the center, wrap and seal tightly – make sure no gaps or they'll leak during frying. Roll into a ball.
Roll each ball in white sesame seeds to coat evenly. Press lightly so seeds stick.
Heat oil to 350°F in a deep pot – use a thermometer for accuracy. Too cool and balls absorb oil, too hot and they burn. Carefully place balls in oil, frying in batches to keep temperature stable. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving.

Don't be surprised if these disappear fast. The contrast between the crispy sesame shell and the gooey black sesame center is irresistible. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for a fun dessert.

Almond Tofu with Lychee

You're going to love this easy, elegant dessert—silky almond jelly topped with sweet lychee. It's the perfect light treat for warm days, and it comes together with minimal fuss.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Almond milk (unsweetened) – 2 cups
Sugar – ¼ cup
Agar powder – 1 tsp
Canned lychees (drained) – 1 cup
Water – 2 tbsp

Instructions

In a small bowl, dissolve the agar powder in 2 tbsp water. Set aside for 5 minutes to bloom.
In a saucepan over medium heat, combine almond milk and sugar. Stir until sugar dissolves, then bring to a gentle simmer (do not boil).
Add the bloomed agar mixture to the warm almond milk. Whisk continuously for 2 minutes to ensure the agar fully dissolves.
Pour the mixture into a shallow dish or individual ramekins. Let cool to room temperature, then refrigerate for at least 2 hours until fully set.
While the jelly sets, drain the canned lychees and slice them in half if desired. Reserve a few for garnish.
Once the almond jelly is firm, gently loosen the edges with a knife and invert onto a plate, or serve directly in the ramekins.
Top the jelly with lychee halves and drizzle a little of the reserved lychee syrup for extra sweetness.
Tip: For a cleaner cut, dip your knife in hot water before slicing the jelly. For a vegan version, agar is perfect—just make sure it's fully dissolved to avoid graininess. Letting the jelly set overnight gives the best texture.

A silky, melt-in-your-mouth jelly with a delicate almond fragrance and bursts of lychee sweetness—each spoonful is like a cool floral hug. Serve it as a refreshing palate cleanser or a light dessert after a rich meal.

Steamed Egg Custard Buns

Got a craving for something soft, fluffy, and filled with silky, sweet custard? These steamed egg custard buns are a classic dim sum treat that's surprisingly easy to make at home.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

Dough

All-purpose flour – 2 cups
Granulated sugar – 3 tbsp
Active dry yeast – 1 tsp
Warm milk (110°F) – ½ cup
Warm water – ¼ cup
Vegetable oil – 1 tbsp

Custard Filling

Custard powder – ¼ cup
Granulated sugar – ¼ cup
Milk – ¾ cup
Egg yolks – 2 large
Butter – 2 tbsp
Vanilla extract – 1 tsp

Instructions

In a small bowl, combine warm milk (110°F) and warm water. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.
In a large mixing bowl, whisk together flour and 3 tbsp sugar. Add the yeast mixture and vegetable oil; stir until a shaggy dough forms.
Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Tip: The dough should bounce back when pressed – if too sticky, add a little more flour.
Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled.
Meanwhile, make the filling: In a saucepan, whisk together custard powder and ¼ cup sugar. Gradually whisk in milk until smooth.
Cook over medium heat, stirring constantly, until mixture thickens (about 3–4 minutes). Remove from heat.
Beat egg yolks in a small bowl, then slowly whisk in 2 tablespoons of the hot custard to temper. Pour egg mixture back into the saucepan, whisking continuously.
Return pan to low heat and cook 1–2 minutes, stirring until very thick. Remove from heat, stir in butter and vanilla until smooth. Transfer to a bowl, cover with plastic wrap touching the surface, and chill until firm (about 30 minutes).
Punch down the risen dough and divide into 8 equal pieces (about 50g each). Roll each into a ball and flatten into a 4-inch round.
Place about 1 tablespoon of chilled custard in the center of each round. Gather edges and pinch to seal, then place seam-side down on a small parchment square.
Arrange buns in a steamer basket, spacing them 1 inch apart. Cover and let rest for 20 minutes.
Steam over boiling water for 12 minutes. Do not open lid during cooking. Turn off heat and let sit 2 minutes before uncovering to prevent collapsing.
Tip: To test doneness, press a bun gently – it should spring back. Cool slightly before serving.

Great served warm, these buns have a cloud-like texture and a creamy custard center. Try them as a fun weekend project or a special breakfast treat.

Candied Hawthorn Skewers

Vibrant and tart, these candied hawthorn skewers bring back memories of street fairs and crisp autumn days. They're super easy to make at home with just a few ingredients—perfect for a sweet-sour treat.

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

Ingredients

Hawthorn berries – 1 pound
Sugar – 1 cup
Water – ½ cup
Bamboo skewers – 8

Instructions

Wash the hawthorn berries thoroughly and pat them completely dry with a towel. Any moisture will cause the sugar to crystallize poorly.
Thread 4-5 berries onto each bamboo skewer, leaving a little space between them. Set skewers aside.
In a small saucepan, combine sugar and water. Heat over medium without stirring until the syrup reaches 300°F (hard crack stage). Use a candy thermometer for accuracy.
Once at temperature, remove from heat immediately. Let the bubbles subside for a few seconds. (Tip: If you don't have a thermometer, drop a bit of syrup into cold water—it should form brittle threads.)
Working quickly, tilt the pan and dip each skewer into the syrup, rotating to coat evenly. Let excess drip off before placing on a parchment-lined tray. (Tip: Don't swirl the berries in the syrup—just dip and lift.)
Allow the candied skewers to cool completely at room temperature for about 10 minutes until the coating hardens and cracks. (Tip: Serve the same day for maximum crunch; humidity will soften the shell.)

Perfect for a snack or a party finger food, these skewers combine a shatteringly crunchy sugar shell with the berry's bright, tangy punch. You can even drizzle with melted chocolate or sprinkle with sesame seeds for extra flair. Enjoy them while they last—they disappear fast!

Mango Sticky Rice with Coconut Sauce

Bet you didn't know making Thai dessert at home is this easy! This Mango Sticky Rice with Coconut Sauce is creamy, sweet, and perfect for summer.

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

Ingredients

Glutinous rice – 1 cup
Coconut milk – 1 can (13.5 oz)
Sugar – ½ cup
Salt – ¼ tsp
Mangoes – 2 large ripe

Instructions

Soak the glutinous rice in cold water for at least 4 hours or overnight. For a quicker soak, use warm water and let it sit for 1 hour.
Drain the rice and transfer it to a cheesecloth-lined steamer. Steam over boiling water for 20 minutes, or until tender and translucent. Tip: Fluff the rice halfway through for even cooking.
While the rice steams, combine coconut milk, sugar, and salt in a small saucepan. Warm over medium-low heat, stirring constantly, until the sugar dissolves. Do not let it boil—high heat can curdle the coconut milk.
When the rice is done, transfer it to a bowl and pour most of the warm coconut sauce over it (reserve a few tablespoons for serving). Gently mix with a spatula until every grain is coated.
Cover the bowl with plastic wrap and let it rest for 10 minutes. This allows the rice to fully absorb the sauce and become extra creamy.
Peel the mangoes and slice them into thin, even pieces. Arrange them on a plate or bowl alongside the sticky rice.
Serve immediately with the reserved coconut sauce drizzled on top. For extra flair, sprinkle with toasted sesame seeds or coconut flakes.

Love how the warm, creamy coconut rice contrasts with the cool, sweet mango. Drizzle with extra sauce and a pinch of sesame seeds for texture if you're feeling fancy.

Purple Sweet Potato Tang Yuan

Nothing beats a warm bowl of homemade tang yuan, especially when they're naturally colored and filled with sweet purple sweet potato. These little chewy balls are a cozy treat perfect for any occasion.

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

Ingredients

Purple sweet potato (cooked and mashed) – 1 cup
Sugar – 2 tbsp
Glutinous rice flour – 1 cup
Water – 6 tbsp

Instructions

In a bowl, mix mashed purple sweet potato with sugar until smooth. For an extra smooth filling, pass through a sieve.
In another bowl, combine glutinous rice flour with water gradually, mixing with hands until a soft, pliable dough forms. If too dry, add water 1 tsp at a time; if too sticky, add flour 1 tbsp. The dough should be smooth and not crack when pressed.
Divide dough into small pieces, roll each into a ball about 1 inch. Flatten each ball into a disc. Keep unused dough covered with plastic wrap to prevent drying.
Place about 1/2 tsp of filling in the center of a disc, then wrap dough around filling, seal edges tightly by pinching, and roll into a smooth ball. Ensure no filling leaks out.
Bring a large pot of water to a boil, then reduce to a gentle simmer. Carefully drop tang yuan into the water; do not overcrowd.
Cook until they float to the surface, about 3–4 minutes, then let simmer for 2 more minutes. They are done when translucent and puffed up.
Remove with a slotted spoon. Serve warm in ginger syrup or plain.

Rich in natural color and sweetness, these purple tang yuan are a delightful twist on the classic. The chewy exterior gives way to a creamy, earthy filling. Serve them in a warm ginger tea or coconut milk for an extra comforting dessert.

Osmanthus Flower Jelly

Zipping through the heat of summer with a dessert that’s as pretty as it is refreshing? This Osmanthus Flower Jelly is your answer. Made with agar and dried osmanthus flowers, it’s a crystal-clear treat that’s lightly sweet and wonderfully floral.

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

Ingredients

For the Jelly

Water – 3 cups, divided
Dried osmanthus flowers – 2 tbsp
Sugar – ¼ cup
Agar agar powder – 1 tbsp

Instructions

In a small bowl, pour ½ cup hot water over dried osmanthus flowers. Let steep for 5 minutes. Strain through a fine mesh sieve, pressing on the flowers to extract all liquid. Discard flowers. Set the infused water aside.
In a medium saucepan, combine the remaining 2½ cups water, sugar, and agar agar powder. Whisk to dissolve the agar. Add the reserved osmanthus-infused water and stir.
Place the saucepan over medium heat and bring to a boil, stirring constantly. Once boiling, continue to boil for 2 minutes—this fully activates the agar. Remove from heat.
Pour the hot liquid into a 6-cup glass mold or individual serving dishes. Let cool at room temperature for about 20 minutes.
Transfer to the refrigerator and chill for at least 2 hours, until the jelly is fully set and firm to the touch.
Tip: For a clear jelly, avoid over-stirring once boiling. If you want a stronger floral flavor, steep the osmanthus in hot water for up to 10 minutes before straining. Agar sets at room temperature, but refrigeration speeds things up and ensures a clean release from the mold.

Let it set fully, then enjoy the delicate floral fragrance. The jelly is lightly sweet and wonderfully refreshing, perfect for a summer afternoon. Serve it plain or with a drizzle of honey and some fresh berries.

Black Sesame Soup with Glutinous Rice Balls

There's something so comforting about a warm bowl of black sesame soup on a cold winter night. The nutty, rich paste paired with chewy glutinous rice balls is pure bliss. Trust me, this is a dessert you'll crave all season long.

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

Ingredients

For the Black Sesame Soup

Black sesame seeds – ½ cup
Sugar – ⅓ cup
Water – 6 cups
Glutinous rice flour – 2 tbsp

For the Glutinous Rice Balls

Glutinous rice flour – 1 cup

Instructions

Toast black sesame seeds in a dry pan over medium heat for 3-4 minutes until fragrant. Stir constantly to prevent burning.
Let the seeds cool, then grind them into a fine powder using a blender or food processor. Tip: Let them cool completely for easier grinding.
In a medium pot, combine the ground sesame, sugar, and 4 cups of water. Bring to a gentle simmer over medium heat.
In a small bowl, mix 2 tbsp glutinous rice flour with 2 tbsp of the remaining water to form a smooth slurry. Slowly whisk the slurry into the simmering soup. Cook for 2-3 minutes until the soup thickens, stirring constantly. Tip: Whisk continuously to avoid lumps.
In a mixing bowl, combine the 1 cup glutinous rice flour with ½ cup of the remaining water. Knead into a smooth dough. If too dry, add a teaspoon of water at a time. Tip: Use warm water for a more pliable dough.
Roll the dough into small balls, about 1 inch in diameter.
Bring the remaining water (about 1.5 cups) to a boil in a small pot. Drop in the rice balls and cook until they float to the surface, about 2-3 minutes. Tip: Do not overcrowd; cook in batches if needed.
Using a slotted spoon, transfer the cooked rice balls directly into the black sesame soup. Stir gently and serve warm.

Once you take a spoonful, you'll understand why this soup is a winter favorite. The creamy, nutty black sesame perfectly complements the chewy rice balls. For a fun twist, try adding a dollop of red bean paste on top!

Fried Ice Cream with Red Bean Paste

Ready for a dessert that's pure magic? This fried ice cream with red bean paste gives you a warm, crispy shell and a cold, creamy center—all wrapped in sweet red bean goodness. It's easier than you think and totally worth the effort.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 5 minutes

Ingredients

Ice Cream Balls

Vanilla ice cream – 1 pint
Sweet red bean paste – ½ cup

Coating

Cornstarch – ¼ cup

Tempura Batter

All-purpose flour – ½ cup
Ice water – ½ cup
Egg – 1 large
Baking powder – ½ tsp
Salt – ¼ tsp

Frying

Vegetable oil – for deep frying (about 4 cups)

Instructions

Scoop vanilla ice cream into 4 equal balls (about ½ cup each). Place on a parchment-lined baking sheet and freeze for 30 minutes until firm. Tip: Use a cookie scoop for even balls.
Divide the red bean paste into 4 portions. Flatten each portion into a thin disc on a piece of plastic wrap.
Remove ice cream balls from freezer. Place one ball in the center of a red bean paste disc. Wrap the paste around the ice cream, sealing completely. Return to freezer for at least 2 hours until solid. Tip: Work quickly to prevent melting; if too soft, freeze longer.
For the batter: In a bowl, whisk together flour, baking powder, and salt. Add egg and ice water; whisk until smooth but still lumpy – do not overmix. Keep batter cold. Tip: Use ice-cold water for a crispy tempura.
Heat oil in a deep pot to 375°F. Meanwhile, coat each frozen ice cream ball in cornstarch, shaking off excess.
Dip the cornstarch-coated ball into the tempura batter, letting excess drip off. Immediately and carefully lower into hot oil. Fry for about 30-45 seconds per side, until golden and crispy. Fry one at a time to keep oil temperature steady. Tip: Use a slotted spoon to gently turn; don't overcrowd.
Remove with a slotted spoon and drain on paper towels. Serve immediately.

Hot and cold collide in every bite—the crispy tempura shell gives way to creamy ice cream with sweet red bean paste. Serve with a drizzle of honey or a dusting of matcha powder for an extra touch.

Coconut Milk Tapioca Pudding

A chilled tropical dessert that's creamy, smooth, and incredibly refreshing—coconut milk tapioca pudding is perfect for warm days. You'll love the delicate pearls swimming in sweet coconut goodness.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the Tapioca

Small pearl tapioca – ½ cup
Water – 2 cups

For the Pudding

Coconut milk (full-fat) – 1 can (13.5 oz)
Sugar – ⅓ cup
Salt – ¼ tsp
Vanilla extract – 1 tsp

Instructions

Soak tapioca pearls in water for 30 minutes; drain. (Tip: Soaking reduces cooking time and ensures even tenderness.)
In a saucepan, combine soaked tapioca and 2 cups fresh water. Bring to a boil over medium-high heat.
Reduce heat to low, simmer, stirring occasionally, for 15 minutes until pearls are translucent with a small white center. (Tip: Don't overcook—they'll continue cooking later.)
Add coconut milk, sugar, and salt. Cook over medium heat, stirring constantly, for 5–7 minutes until thickened. (Tip: Stir frequently to prevent sticking.)
Remove from heat; stir in vanilla extract.
Pour pudding into serving bowls; refrigerate at least 2 hours until fully set and chilled.

Enjoy the pudding chilled—it's like a tropical hug in a bowl. You can top with fresh mango slices or toasted coconut for extra crunch. The creamy texture is absolutely dreamy.

Lotus Seed Paste Pastry

Zesty and delicate, these lotus seed paste pastries are the perfect tea-time treat. The flaky pastry wraps around a smooth, subtly sweet filling that’s pure comfort. You’ll love how simple it is to make at home.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

All-purpose flour – 2 cups
Unsalted butter, cold – ½ cup
Vegetable shortening – ¼ cup
Sugar – 2 tbsp
Salt – ¼ tsp
Cold water – ½ cup
Lotus seed paste – 1 cup (about 12 oz)
Egg – 1 (for egg wash)

Instructions

In a large bowl, mix 2 cups flour, sugar, and salt. Cut in cold butter and shortening until pea-sized crumbs form. (Tip: Keep butter very cold for flakiness.)
Drizzle in cold water, stirring until dough just comes together. Do not overmix—flaky pastry starts with a gentle hand. Wrap in plastic and refrigerate 30 minutes.
Meanwhile, divide lotus seed paste into 12 equal pieces and roll into balls. (Tip: Lightly dust hands with flour to prevent sticking.)
Preheat oven to 375°F and line a baking sheet with parchment.
On a floured surface, roll dough to ⅛-inch thick. Cut out 12 rounds with a 3-inch cutter.
Place a lotus paste ball in center of each round. Bring edges up and pinch to seal. Shape into a ball, then place seam-side down on baking sheet.
Gently flatten each ball with your palm. Use a knife to score a cross on top—this lets steam escape and prevents cracking.
Beat egg with 1 tsp water and brush over pastries.
Bake 22-25 minutes until golden brown. Cool on sheet 5 minutes, then transfer to rack.

Holding one of these pastries, you’ll notice the delicate, flaky layers that shatter softly as you bite. The lotus seed paste is smooth, not too sweet, with a subtle nuttiness. Serve them alongside jasmine tea or coffee for a perfect afternoon pick-me-up.

Glutinous Rice Balls in Sweet Wine

Gather around, because this Glutinous Rice Balls in Sweet Wine recipe is pure comfort in a bowl. Perfect for festive occasions or a cozy night in, these chewy rice balls float in a lightly sweet, subtly boozy broth.

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

Ingredients

Rice Balls

Glutinous rice flour – 1 cup
Water – ½ cup

Sweet Wine Soup

Sweet fermented rice wine – 1 cup
Water – 2 cups
Sugar – 2 tbsp
Dried goji berries – 1 tbsp

Instructions

In a bowl, combine 1 cup glutinous rice flour with ½ cup water; knead into a smooth dough. If it's too dry, add water 1 teaspoon at a time. (Tip: A stiffer dough makes chewier balls.)
Roll the dough into small balls about ½ inch in diameter. Keep them uniform so they cook evenly. (Tip: Lightly dust your hands with flour to prevent sticking.)
In a medium pot, bring 2 cups water and 1 cup sweet fermented rice wine to a gentle boil over medium heat.
Drop in the rice balls; cook until they float to the surface, about 3–4 minutes. (Tip: Don't overcrowd; cook in batches if needed.)
Stir in 2 tbsp sugar and 1 tbsp dried goji berries; simmer for 1 minute until the goji berries soften. (Tip: Taste and adjust sweetness—some wines are sweeter than others.)
Ladle into bowls and serve warm.

Don't skip the goji berries—they add a pop of color and a hint of sweetness. The rice balls are delightfully chewy, and the broth is fragrant with a light alcoholic kick. It's a classic dessert that feels both nostalgic and special.

Matcha Red Bean Mochi

You know that chewy, sweet mochi from Japanese bakeries? This homemade version with vibrant matcha and creamy red bean filling is just as good—and way easier than you think. Ready in under 30 minutes, these little bites are perfect for a quick dessert or tea-time snack.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Mochi Dough

Glutinous rice flour (mochiko) – 1 cup
Granulated sugar – ¼ cup
Matcha powder – 1 tablespoon
Water – ¾ cup

For the Filling & Dusting

Sweetened red bean paste (anko) – ½ cup
Cornstarch – for dusting

Instructions

In a microwave-safe bowl, whisk together glutinous rice flour, sugar, and matcha powder until no green lumps remain.
Add water and stir until smooth. Tip: use a silicone spatula to scrape the sides.
Cover the bowl with plastic wrap and microwave on high for 2 minutes. Carefully remove—bowl will be hot!
Stir the mixture with a wet spatula, then microwave for another 1 minute. The dough should be translucent and very sticky.
Let the dough cool for 2 minutes, then dust a work surface generously with cornstarch. Turn the dough out onto it.
With cornstarch-dusted hands, knead the dough gently 4-5 times until smooth but still warm. Tip: keep a small bowl of cornstarch nearby to re-dust hands as needed.
Divide the dough into 12 equal pieces (about 1.5 tablespoons each). Roll each into a ball, then flatten into a 3-inch circle.
Place 1 teaspoon of red bean paste in the center of each circle. Gather the edges up and pinch to seal, forming a ball. Tip: press out any air pockets for a clean seal.
Roll each mochi ball in additional cornstarch to coat lightly, then place on a plate. Serve immediately or store in an airtight container at room temperature for up to 2 days.

Biting into these mochi, you get the earthy, slightly bitter matcha offset by the sweet, smooth red bean paste—a perfect balance. The soft, chewy texture makes them irresistible. Try them chilled from the fridge for a firmer bite, or enjoy warm with a cup of green tea.

Chilled Mango Pomelo Sago

Very few desserts scream summer like a bowl of chilled mango pomelo sago. It's the kind of thing you whip up when it's too hot to turn on the oven—sweet mango, juicy pomelo, creamy coconut milk, and tiny tapioca pearls all come together in a bowl of pure refreshment.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Sago

Tapioca pearls (small) – ½ cup
Water – 6 cups

For the Coconut Base

Coconut milk (canned, full-fat) – 1 can (13.5 oz)
Granulated sugar – ⅓ cup
Salt – ⅛ tsp

For the Toppings

Ripe mango – 2 large, diced
Pomelo – 1 cup, segments pulled apart

Instructions

Cook the sago: In a medium pot, bring 6 cups of water to a boil over high heat. Stir in ½ cup tapioca pearls. Reduce heat to medium-low and simmer, stirring occasionally, for 10–12 minutes, or until the pearls turn translucent with just a tiny white dot in the center. Tip: Don't overcook or they'll turn mushy.
Drain and rinse the sago under cold running water to stop cooking and remove excess starch. Set aside. Tip: Rinsing also keeps the pearls from clumping together.
Make the coconut base: In a small saucepan, combine 1 can of coconut milk, ⅓ cup sugar, and ⅛ tsp salt. Warm over low heat, whisking occasionally, just until the sugar dissolves—don't boil. Tip: Using full-fat coconut milk gives a creamier texture; light coconut milk will be thinner.
Pour the coconut mixture into a bowl and refrigerate until completely chilled, about 30 minutes. (You can speed this up by setting the bowl in an ice bath.)
While the base chills, dice the mangoes and pull the pomelo segments into bite-size pieces. Tip: Choose mangoes that yield slightly to gentle pressure for the sweetest flavor.
Assemble the dessert: In serving bowls or glasses, divide the cooked sago. Spoon the chilled coconut base over the sago, then top with diced mango and pomelo. Stir gently if desired. For an extra-cold dessert, add a few ice cubes before serving. Tip: Letting it sit in the fridge for 10 minutes after assembly helps the flavors meld.

Chill everything until it's positively frosty—the contrast of silky coconut, juicy fruit, and bouncy pearls is textural heaven. Serve it in tall glasses to show off the sunny layers, and don't be shy with extra pomelo on top. Honestly, it's the kind of dessert that makes you forget the heat entirely.

Baked Chestnut Cake

This baked chestnut cake is the perfect autumn dessert. It’s light, tender, and full of nutty chestnut flavor. The cream keeps it extra moist, and it comes together quickly.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

Chestnut puree – 1 cup
All-purpose flour – 1 ½ cups
Sugar – ¾ cup
Eggs – 2 large
Unsalted butter – ½ cup (1 stick), melted
Baking powder – 1 tsp
Salt – ¼ tsp
Heavy cream – ½ cup
Vanilla extract – 1 tsp

Instructions

Preheat your oven to 350°F. Grease a 9-inch round cake pan with butter or nonstick spray.
In a medium bowl, whisk together the flour, baking powder, and salt. (Tip: Sift if your flour is clumpy for a lighter cake.)
In a large bowl, beat the melted butter and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and chestnut puree until combined.
Add the dry ingredients to the wet mixture in three parts, alternating with heavy cream. Mix just until no flour streaks remain – do not overmix. (Tip: Fold gently with a rubber spatula.)
Pour batter into the prepared pan and spread evenly. Tap the pan on the counter to release air bubbles.
Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Start checking at 35 minutes. (Tip: The top should be golden and edges slightly pulling away.)
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Wait until fully cool before slicing.

Nothing beats a slice of this chestnut cake with coffee. It’s tender, moist, and perfectly nutty. Serve with whipped cream or powdered sugar – you’ll love it.

Conclusion

Venture into these irresistible Chinese sweet desserts and discover a world of flavors that will delight your home kitchen. Try one tonight, then leave a comment sharing your favorite! Don’t forget to pin this roundup on Pinterest for later.

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