18 Chinese Candy Recipes You’ll Love

Got a sweet tooth? These 18 Chinese candy recipes are perfect for satisfying cravings with unique flavors like sesame, red bean, and lychee. From chewy tanghulu to creamy coconut candy, you’ll find treats that are fun to make and even better to share. Let’s dive in!

Sesame Seed Candy (Zhīma Táng)

Candy cravings calling? This Sesame Seed Candy, or Zhīma Táng, is the crunchy, nutty, and naturally sweet treat that’ll have you hooked. It’s like the sophisticated cousin of peanut brittle—but way cooler and totally sesame-forward.

Serving: 20 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Candy Base

• 1 cup toasted white sesame seeds
• 1/2 cup maltose syrup
• 1/4 cup granulated sugar
• 2 tablespoons water
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly brush the paper with neutral oil or melted butter.
2. Heat a large nonstick skillet over medium heat. Add the sesame seeds and toast, stirring constantly, until fragrant and lightly golden, about 3–4 minutes. Transfer to a bowl and set aside. (Tip: Sesame seeds burn in a blink—don’t walk away!)
3. In a medium heavy-bottomed saucepan, combine maltose syrup, sugar, water, and salt. Clip a candy thermometer to the side. Cook over medium heat, stirring gently, until the mixture reaches 300°F (hard crack stage), about 8–10 minutes. (Tip: Resist the urge to stir vigorously; it can trigger crystallization.)
4. Remove from heat. Immediately stir in butter and vanilla until fully melted and smooth. Then quickly add the toasted sesame seeds and stir until every seed is coated.
5. Pour the mixture into the prepared pan. Using a lightly oiled offset spatula or a second piece of parchment, press the candy into an even layer. (Tip: Work fast—the candy sets fast!)
6. Let the candy cool in the pan for 10 minutes, then transfer to a cutting board. While still warm, cut into small squares or rectangles (about 1×1 inch). Let cool completely, then separate pieces.

Not cloying, with a deep sesame-toastiness and a satisfying snap, these candies are dangerously addictive. Package them in little bags for gifting, or crown them with a drizzle of dark chocolate for next-level decadence.

Dragon’s Beard Candy (Lóngxū Táng)

Forget everything you know about candy making—this Chinese classic is part magic trick, part arm workout, and 100% worth the butter-finger struggle. Dragon's Beard Candy transforms humble sugar into delicate, angel-hair strands that melt on your tongue, wrapped around crushed peanuts for a sweet-salty crunch that'll make you the most popular person at the party.

Serving: 20 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

Sugar Syrup

• 2 cups (400 g) granulated sugar
• 1/2 cup (120 ml) light corn syrup
• 1/2 cup (120 ml) water

Filling

• 1 cup (140 g) roasted unsalted peanuts, roughly chopped
• 2 tablespoons (30 g) toasted sesame seeds (optional)

For Assembly

• 1/2 cup (60 g) cornstarch, for dusting
• Vegetable oil, for greasing hands

Instructions

1. Line a baking sheet with parchment paper and dust generously with cornstarch. Set aside.
2. In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Place over medium heat and stir until sugar dissolves. Bring to a boil without stirring.
3. Attach a candy thermometer and cook until the mixture reaches 300°F (hard crack stage) — this will take about 15-20 minutes. Do not stir after it begins boiling.
4. While the syrup heats, toast the peanuts and sesame seeds in a dry skillet over medium heat for 3–4 minutes until fragrant, then transfer to a bowl. Let cool.
5. Once syrup hits 300°F, immediately remove from heat and let cool for 2–3 minutes — just until the bubbling subsides but it's still very hot.
6. Pour the hot syrup onto the prepared cornstarch-dusted baking sheet in a thin, even layer. Let it sit for about 5 minutes until it forms a pliable disc that's cool enough to handle but still warm.
7. Grease your hands generously with vegetable oil. Working quickly, pick up the sugar disc and begin pulling it into a long rope, then fold it in half and pull again. Repeat this folding-and-pulling motion for 10–15 minutes. The sugar will turn opaque white and form into fine, thread-like strands. Tip: If the sugar hardens too fast, microwave it for 5 seconds to soften.
8. Once you have a bundle of fine sugar threads (they should look like a silky cloud), lay them flat on the cornstarch-dusted surface. Gently stretch the bundle into a rectangle about 8×10 inches.
9. Sprinkle the chopped peanut-sesame mixture evenly over the center third of the sugar threads. Using the parchment paper as a guide, roll the threads around the filling like a jelly roll, applying gentle pressure to seal.
10. Use scissors or a sharp knife to cut the log into 1-inch pieces. Dust each piece lightly with cornstarch to prevent sticking. Serve immediately or store in an airtight container for up to 3 days. Tip: For best texture, pull the sugar in a dry, cool room — humidity is the enemy of crisp threads.
11. If the threads become too brittle to wrap, you can reheat the bundle briefly in a 200°F oven for 2–3 minutes to soften. Tip: Keep a bowl of oil nearby to re-grease your hands as needed; sticky sugar is a battle you won't win dry.

Like edible spun glass that shatters with a whisper, Dragon's Beard Candy is a showstopper that rewards patience with pure delight. Tuck these little nests into cupcake liners for a party favor, or serve alongside strong tea to cut the sweetness. Either way, you'll have earned a standing ovation (and maybe a chair massage for your pulling arm).

Candied Hawthorn Sticks (Bīngtáng Húlú)

Move over, caramel apples—there’s a new tangy-sweet street food stealing the spotlight. These Candied Hawthorn Sticks (Bīngtáng Húlú) are the ultimate crunch-burst of sour and sugar, like a candy-coated sour patch on a stick. One bite and you’ll be hooked, I swear.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 2 cups fresh hawthorn berries, stems removed
• 1 cup fine granulated cane sugar
• 1/2 cup filtered water
• 2 tablespoons light corn syrup
• 12 (6-inch) wooden skewers

Instructions

1. Rinse the hawthorn berries under cold water and pat them completely dry with a clean kitchen towel. Any moisture can cause the sugar syrup to crystallize, so be thorough.
2. Thread 4 to 5 berries onto each wooden skewer, leaving about 1 inch of the skewer exposed at the bottom for handling. Set the skewers aside on a parchment-lined baking sheet.
3. In a small, heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Place over medium heat and stir gently until the sugar dissolves completely, then stop stirring. Clip a candy thermometer to the side of the pan.
4. Bring the syrup to a boil and cook until it reaches 300°F (hard crack stage). Do not stir once boiling, as stirring can cause crystallization. Swirl the pan occasionally instead.
5. Once at 300°F, remove the pan from the heat and let the bubbles subside for about 10 seconds. Working quickly but carefully, tilt the pan slightly and dip each skewer into the syrup, rotating to coat the berries completely in a thin, even layer.
6. Lift the coated skewer and let the excess syrup drip back into the pan for a few seconds. Place it on the parchment-lined baking sheet, making sure the berries don't touch each other or the pan edge. Work fast, as the syrup hardens within a minute.
7. Repeat with the remaining skewers. If the syrup becomes too thick, reheat gently over low heat for a few seconds. For a fun twist, immediately dip the hot, wet candy into crushed freeze-dried strawberries or sparkly sanding sugar.
8. Let the candied hawthorn sticks cool completely at room temperature until the shell is hard and glass-like—about 10 minutes. Do not refrigerate, as condensation can ruin the crisp shell.

Make these and watch them vanish in seconds—the shattering crunch followed by an electrifying sour-sweet burst is pure joy. Serve them at parties, movie nights, or as a cheeky edible gift. Just don't blame me when you're fighting over the last sticky, tangy stick.

Chinese Nougat (Niúzhā Táng)

A chewy, nutty masterpiece that'll make you the star of any Lunar New Year gathering—this Chinese Nougat (Niúzhā Táng) is like a soft, melt-in-your-mouth candy bar, but way more impressive (and way less expensive). We're talking cloud-like texture studded with crunchy roasted peanuts, all held together by a silky maltose-sugar syrup. Trust me, it's dangerously addictive.

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

Ingredients

Nougat Base

• 2 large pasture-raised egg whites, at room temperature
• 1/4 cup granulated sugar
• 1/2 cup maltose syrup
• 1/2 cup granulated sugar (for syrup)
• 1/4 cup water
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Mix-Ins

• 1 1/2 cups roasted unsalted peanuts (see step 1)

Equipment

• Candy thermometer
• 8×8-inch pan, lined with parchment paper

Instructions

1. Preheat oven to 350°F. Spread 1 1/2 cups roasted unsalted peanuts on a baking sheet and toast for 5-7 minutes until fragrant (watch closely—they burn fast). Transfer to a bowl and keep warm in the oven at the lowest setting.
2. In the bowl of a stand mixer fitted with the whisk attachment, add 2 large pasture-raised egg whites and beat on medium speed until foamy. Gradually add 1/4 cup granulated sugar, then increase to high speed and whip until stiff, glossy peaks form. Set aside.
3. In a medium heavy-bottomed saucepan, combine 1/2 cup maltose syrup, 1/2 cup granulated sugar, 1/4 cup water, and 1/4 teaspoon salt. Stir gently over medium heat until sugar dissolves, then attach a candy thermometer and increase heat to medium-high.
4. Cook syrup without stirring until the thermometer reaches 260°F (hard ball stage). This takes about 8-10 minutes. Tip: Brush down any sugar crystals on the sides of the pan with a wet pastry brush to prevent grainy nougat.
5. Immediately remove syrup from heat. With the mixer running on low speed, slowly pour the hot syrup into the whipped egg whites in a thin, steady stream—try to avoid hitting the whisk. Increase speed to medium-high and beat for 5 minutes, until the mixture is thick, glossy, and holds its shape. Add 1/2 teaspoon vanilla extract and beat 30 seconds more.
6. Working quickly, fold in the warm toasted peanuts using a rubber spatula. The mixture will stiffen fast—use firm, decisive strokes. Tip: If it gets too hard to fold, microwave for 5-10 seconds to soften slightly.
7. Scrape the nougat into the prepared 8×8-inch pan. Press it into an even layer using a lightly oiled spatula or parchment paper—this prevents sticking. Let cool completely at room temperature, about 1 hour.
8. Once set, lift the nougat out of the pan using the parchment edges. Place on a cutting board and use a sharp, oiled knife to cut into 1-inch squares. Wipe the knife clean between cuts for neat edges.

Go ahead and cut yourself a generous square—you've earned it. The first bite gives a slight resistance, then melts into a chewy, peanut-studded cloud that's not overly sweet. Store in an airtight container for up to two weeks (if they last that long), or wrap individually in wax paper for a gorgeous homemade gift.

Almond Flour Cookie Candy (Xìngrén Sū Táng)

Zoom in on the snack situation—because these Almond Flour Cookie Candies (Xìngrén Sū Táng) are about to steal the spotlight. They're crumbly, nutty, and glazed like a sugar-kissed dream, but so easy you'll wonder why you haven't made them sooner. Ready to bake up some magic?

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

Ingredients

• 2 cups (200g) almond flour
• 1/4 teaspoon fine sea salt
• 1/2 cup (113g) unsalted European-style butter, softened
• 1/2 cup (100g) granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup (120g) confectioners' sugar
• 2 to 3 tablespoons whole milk

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together almond flour and fine sea salt. Set aside.
3. In a large bowl, beat the softened unsalted European-style butter with granulated sugar until light and fluffy, about 2 minutes.
4. Add the lightly beaten pasture-raised egg and pure vanilla extract, mixing until just combined.
5. Gradually fold in the almond flour mixture until a soft dough forms. *Tip: If the dough feels too sticky, refrigerate for 15 minutes—it'll be easier to handle.*
6. Scoop rounded tablespoons of dough (a #40 cookie scoop works perfectly) and roll into balls. Place them 2 inches apart on the prepared baking sheets. *Tip: For even baking, make sure all dough balls are similar in size.*
7. Gently flatten each ball to about 1/2-inch thickness using the bottom of a glass or your palm.
8. Bake for 10 to 12 minutes, until the edges are just golden and the centers are set. *Tip: Don't overbake—they'll be crumbly and delicate; a light golden edge is your cue.*
9. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. While cookies cool, make the glaze: In a small bowl, whisk together confectioners' sugar and 2 tablespoons whole milk. Add more milk, a teaspoon at a time, until the glaze is thick but drizzling consistency.
11. Drizzle the glaze over the cooled cookies using a spoon or a piping bag. Let set for 10 minutes until the glaze firms up.

Zest forward, because these Almond Flour Cookie Candies are all about that crumbly, buttery bite with a sweet, glossy finish. Serve them alongside afternoon tea or pack them in a tin for a snacking upgrade—they're dangerously addictive.

Ginger Candy (Jiāng Táng)

Pucker up, because this spicy-sweet Ginger Candy (Jiāng Táng) is about to become your new obsession. It's like a fiery little hug for your tummy—perfect for digestion or just a kick of flavor.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• Fresh ginger root, peeled and sliced into 1/8-inch coins: 1 lb
• Granulated sugar: 2 cups
• Water: 1/2 cup
• Kosher salt: 1/2 teaspoon
• Granulated sugar (for coating): 1/2 cup

Instructions

1. Peel 1 lb fresh ginger using a spoon, then slice crosswise into 1/8-inch-thick coins for even cooking.
2. Place slices in a medium saucepan, cover with cold water, and bring to a boil over high heat. Reduce to a simmer and cook for 10 minutes to mellow the heat. Drain and rinse with cool water. Repeat this blanching process once more to achieve a tender, less fiery interior. (Tip: This double-blanch removes the raw bite.)
3. Return ginger to saucepan and add 2 cups granulated sugar, ½ cup water, and ½ tsp kosher salt. Bring to a boil, stirring until sugar dissolves, then reduce heat to low and simmer gently for 40–45 minutes, stirring occasionally, until ginger is translucent and syrup is very thick and almost completely absorbed. (Tip: Use a candy thermometer to keep syrup around 225°F for best results.)
4. Use a slotted spoon to transfer candied ginger to a wire rack set over a baking sheet. Let cool for 2–3 minutes until just tacky. Reserve the leftover ginger syrup (it's amazing in cocktails or over pancakes).
5. Place ½ cup granulated sugar in a shallow bowl. Toss the warm ginger slices in the sugar until fully coated on all sides.
6. Return coated ginger to the wire rack and let dry uncovered for at least 1 hour, until the sugar sets. (Tip: For a sparkly finish, roll in superfine sugar after the initial coating.)
7. Store in an airtight container at room temperature for up to 3 months.

A slice of this candy packs a punch—chewy, fiery, and sweet all at once. Tuck a piece into your tea for a ginger kick, or pop one straight for a zesty finish to any meal.

Chinese Date and Walnut Candy (Nánzǎo Hé Táo Gāo)

Who knew that two humble ingredients could throw such a flavor party in your mouth? These Chinese Date and Walnut Candies are the ultimate chewy-meets-crunchy confection, steamed to perfection for a sweet, nutty bite that'll make you forget all about store-bought snacks.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 2 cups dried red jujubes (Chinese dates)
• 1 cup raw walnut halves
• 1/2 cup granulated sugar
• 1/2 cup water
• Pinch of sea salt

Instructions

1. Soak the dried jujubes in warm water for 20 minutes until softened. Drain and remove pits.
2. In a blender, combine pitted jujubes, 1/2 cup water, and a pinch of salt. Blend into a smooth paste.
3. Transfer the jujube paste to a small saucepan. Add sugar and cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides, about 8-10 minutes. (Tip: The paste should be thick enough that your spatula leaves a clean trail.)
4. Fold in walnut halves until evenly coated.
5. Line a small dish (6-inch square) with parchment paper. Transfer the mixture into the dish and press it flat with a spatula. (Tip: Wet your spatula to prevent sticking.)
6. Place the dish in a steamer and steam over high heat for 15 minutes. The candy should feel firm to the touch.
7. Remove from steamer and let cool completely at room temperature, about 1 hour. (Tip: For clean cuts, refrigerate for 30 minutes before slicing.)
8. Slice into 16 squares. Serve or store in an airtight container.

Heavenly chewy with a satisfying crunch, these candies are perfect for Lunar New Year or anytime you need a quick energy boost. Try them crumbled over ice cream or yogurt for a textural surprise.

Candied Lotus Root (Guìhuā Táng Ǒu)

Craving something that's equal parts stunning and surprisingly simple? This Candied Lotus Root (Guìhuā Táng Ǒu) transforms humble ingredients into an elegant, floral-sweet treat that looks like a work of art.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 1 minutes

Ingredients

• 2 large young lotus roots (about 1.5 lbs), peeled and trimmed, one end cut off to form a lid
• 1 cup glutinous rice (also called sweet rice), rinsed until water runs clear, soaked overnight and drained
• 1 cup rock sugar (or substitute 3/4 cup granulated sugar)
• 2 tablespoons dried osmanthus flowers
• 6 cups filtered water
• Wooden toothpicks for securing lid

Instructions

1. Soak the glutinous rice in enough water to cover by 2 inches for at least 4 hours or overnight. Drain thoroughly before use.
2. Peel the lotus roots and trim both ends flat. Cut off a 1-inch slice from the wider end to create a lid; set lid aside.
3. Using a chopstick or small skewer, pack the soaked rice tightly into the lotus root cavities, pressing firmly to avoid air pockets. Do not overfill – rice will expand during cooking.
4. Replace the lid and secure with 3–4 toothpicks pushed through the lid and into the root.
5. In a large pot, combine the rock sugar, dried osmanthus flowers, and filtered water. Bring to a boil over medium-high heat, stirring until sugar dissolves completely.
6. Gently add the stuffed lotus roots to the pot. Reduce heat to low, partially cover, and simmer for 1.5 hours, turning occasionally, until the roots are tender when pierced with a knife and the syrup has thickened slightly.
7. Remove from heat and let the lotus roots cool completely in the syrup, about 1 hour. For best texture, refrigerate in the syrup for at least 2 hours or overnight.
8. Slice the chilled lotus root crosswise into 1/2-inch rounds. Arrange on a plate and drizzle with remaining osmanthus syrup. Serve cold or at room temperature.

Behold the translucent, floral-scented slices: each bite offers a tender crunch from the lotus root and a chewy pop from the sticky rice, all wrapped in a delicate osmanthus sweetness. Perfect as a palate-cleansing dessert after a rich meal or as a stunning addition to a dim sum spread.

Honeycomb Candy (Mì Sān Dāo)

You know those moments when you crave something that's simultaneously crunchy, chewy, and dripping with sweetness? Enter Honeycomb Candy, or Mì Sān Dāo — a Vietnamese-inspired deep-fried dough that's glazed to golden perfection. It's the kind of treat that makes you close your eyes and say 'mmm' with every bite.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Dough

• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/4 cup granulated sugar
• 2/3 cup filtered water, at room temperature
• Neutral oil with high smoke point (e.g., avocado or grapeseed), for deep-frying

For the Honey Glaze

• 1/2 cup pure honey
• 1/4 cup granulated sugar
• 2 tablespoons filtered water
• 1 teaspoon fresh lemon juice
• 2 tablespoons toasted white sesame seeds

Instructions

1. In a large mixing bowl, whisk together the unbleached all-purpose flour, baking powder, fine sea salt, and 1/4 cup granulated sugar.
2. Gradually pour in the filtered water while stirring with a wooden spoon until a shaggy dough forms. Tip: Don't overwork the dough; mix just until it comes together to avoid tough result.
3. Transfer the dough to a lightly floured surface and knead gently for about 2 minutes until smooth. Cover with a damp cloth and let rest for 20 minutes.
4. After resting, roll the dough into a 1/4-inch thick rectangle. Using a sharp knife or pizza cutter, cut into 1-inch by 2-inch rectangles.
5. Heat at least 2 inches of neutral oil in a heavy-bottomed pot to 350°F (175°C). Use a thermometer for accuracy. Tip: Maintaining a steady oil temperature is crucial; too low and dough absorbs oil, too high and it burns.
6. Fry the dough pieces in batches, without overcrowding, for about 2-3 minutes per side until deep golden brown and puffed. Drain on a wire rack set over a baking sheet. Tip: The dough will puff and become honeycomb-like inside; resist the urge to flip too early.
7. While the last batch fries, make the glaze: In a small saucepan, combine honey, 1/4 cup sugar, 2 tablespoons water, and lemon juice. Bring to a boil over medium heat, stirring, then reduce to a simmer and cook for 3 minutes until slightly thickened.
8. Place the warm fried dough pieces in a large bowl and pour the hot glaze over them. Toss gently with a spatula to coat evenly.
9. Sprinkle toasted sesame seeds over the glazed dough and toss once more.
10. Transfer to a parchment-lined tray to cool slightly. The glaze will set into a sticky, crunchy coating.

Yes, that first bite delivers a shatteringly crisp exterior that yields to a soft, airy interior — pure alchemy. Serve them piled high on a platter for a party, or sneak a few while they're still warm; either way, you'll be reaching for another. Your taste buds will thank you for this sweet, golden adventure.

Glutinous Rice Balls in Ginger Syrup (Táng Bù Shuǎi)

Very few desserts combine comfort and indulgence like this traditional Chinese sweet soup. Imagine tender glutinous rice balls swimming in a fragrant, spicy-sweet ginger syrup, topped with crunchy peanuts. Trust me, this is the soup that sticks—literally and figuratively.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Rice Balls

• 1 cup premium glutinous rice flour
• 1/2 cup plus 1 tablespoon filtered water
• Pinch of fine sea salt

For the Ginger Syrup

• 4 cups filtered water
• 2 ounces fresh ginger root, peeled and thinly sliced
• 3/4 cup rock sugar (or light brown sugar)
• 1/2 cup raw peanuts, toasted and coarsely crushed

Instructions

1. In a medium bowl, combine 1 cup glutinous rice flour and a pinch of salt. Slowly pour in 1/2 cup water, mixing with a spatula until a shaggy dough forms. If too dry, add the remaining 1 tablespoon water, one teaspoon at a time. Tip: The dough should be pliable but not sticky; dust with extra flour if needed.
2. Gently knead the dough for 2 minutes until smooth. Roll into a log, then divide into 24 equal pieces. Roll each piece into a tight ball between your palms. Place on a parchment-lined tray and refrigerate while making the syrup.
3. In a large saucepan, combine 4 cups water, sliced ginger, and rock sugar. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 minutes to infuse the ginger flavor. Tip: For a stronger kick, lightly crush the ginger slices with the side of a knife before adding.
4. While the syrup simmers, bring a separate pot of water to a gentle boil. Carefully drop the rice balls into the boiling water. Stir gently to prevent sticking. Cook for 3–4 minutes; they are ready when they float to the surface. Tip: Do not overcrowd; cook in batches if necessary.
5. Using a slotted spoon, transfer the cooked rice balls directly into the simmering ginger syrup. Let them bathe in the syrup for 2 minutes to absorb the flavor.
6. Ladle into serving bowls, dividing the syrup evenly. Top each bowl with a generous sprinkle of crushed toasted peanuts. Serve immediately.

Diving into a bowl of these tang yuan is like getting a warm, sweet hug from the inside. The contrast of soft, chewy balls with crunchy peanuts and the gingery kick is absolutely addictive. Serve it hot for maximum comfort on a chilly evening.

Rolled Bean Paste Cake (Lǘ Dǎ Gǔn)

The first time I tried Lǘ Dǎ Gǔn (or 'Donkey Roll'), I knew it was love at first bite—soft, chewy, and packed with sweet red bean goodness. This classic Beijing street snack is basically a party in your mouth, and it's surprisingly easy to whip up at home!

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Dough

• 1 cup glutinous rice flour (also known as sweet rice flour)
• 1 tablespoon granulated sugar
• ¾ cup water, at room temperature
• Neutral oil, for greasing the dish

For the Filling

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

For the Coating

• ¼ cup toasted soybean flour (kinako), plus extra for dusting

Instructions

1. In a medium bowl, whisk together glutinous rice flour and sugar until combined.
2. Gradually pour in the water while stirring continuously to form a smooth, lump-free batter.
3. Lightly grease a shallow heatproof dish (about 8-inch round or square) with a thin layer of neutral oil.
4. Pour the batter into the dish, spreading evenly with a spatula.
5. Set up a steamer: bring water to a boil in a wok or pot fitted with a steamer basket. Place the dish in the steamer, cover, and steam over high heat for 20 minutes, until the dough becomes translucent and firm to the touch.
6. Remove dish carefully and let the dough cool at room temperature for about 10 minutes, until cool enough to handle but still pliable.
7. Dust a clean work surface generously with toasted soybean flour to prevent sticking.
8. Using a spatula or your fingertips (dipped in cold water to avoid sticking), transfer the steamed dough onto the floured surface. Sprinkle more soybean flour on top and gently pat into a rough rectangle about ¼-inch thick.
9. Spread the sweet red bean paste evenly over the dough, leaving a ½-inch border at the edges.
10. Starting from one long edge, tightly roll the dough into a log, using the soybean flour to prevent sticking. Seal the seam by pressing gently.
11. Using a sharp knife or bench scraper dusted with soybean flour, cut the log into 8 equal pieces. Clean the blade between cuts for neat slices.
12. Lightly toss each piece in extra soybean flour to coat, shaking off excess. Arrange on a plate and serve at room temperature or chilled.

Zigzag through the flavors—each bite is a perfect balance of nutty, sweet, and oh-so-satisfying. Serve it chilled for a refreshing twist, or warm for ultimate comfort. Either way, you'll be rolling back for more!

Red Bean Glutinous Rice Cake (Dòushā Niángāo)

Underneath that humble exterior lies a chewy, sweet surprise: Red Bean Glutinous Rice Cake, aka Niángāo, the Lunar New Year MVP. This steamed beauty layers sticky rice cake with velvety red bean paste—like a hug in dessert form, but with more carbs.

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

Ingredients

For the Rice Cake Batter

• 1 1/2 cups glutinous rice flour (mochiko or sweet rice flour)
• 1/3 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 cup water, at room temperature

For the Filling and Pan

• 1 cup sweet red bean paste (store-bought or homemade)
• Vegetable oil or cooking spray, for greasing

Instructions

1. Grease an 8-inch round cake pan with vegetable oil and line the bottom with a parchment paper round.
2. In a medium bowl, whisk together glutinous rice flour, sugar, and salt until evenly combined.
3. Slowly pour in the water while whisking continuously until a smooth, lump-free batter forms. The batter should be the consistency of heavy cream—add extra water 1 tablespoon at a time if needed.
4. Pour half of the batter into the prepared pan, tilting to spread evenly.
5. Place the pan in a steamer over high heat, cover, and steam for 10 minutes until the layer is set and translucent.
6. Remove the pan from the steamer. Use a small offset spatula to spread the red bean paste evenly over the steamed layer, leaving a 1/4-inch border at the edge.
7. Gently pour the remaining batter over the red bean paste, using the spatula to smooth the top into an even layer.
8. Return the pan to the steamer and steam over high heat for 20–25 minutes, until the cake is firm, shiny, and a toothpick inserted into the center comes out clean. Check the water level halfway through to prevent scorching.
9. Transfer the pan to a wire rack and let the cake cool completely, about 1 hour. Run a knife around the edges to loosen, then invert onto a cutting board and carefully peel off the parchment.
10. Dip a sharp knife in hot water, wipe dry, and slice the cake into squares or diamonds. Serve at room temperature or re-steam for 2–3 minutes if you prefer a softer, stickier texture.

Let's be real: after one bite of this Niángāo, you'll be hunting for more red bean paste. The chewiness is addictive, and the subtle sweetness makes it a year-round treat—not just for New Year. Drizzle with coconut milk or toasted sesame for extra flair.

Coconut Snowball (Yē Sī Qiú)

No need to book a flight to the tropics—these Coconut Snowballs (Yē Sī Qiú) bring beachy vibes right to your kitchen. Soft, chewy mochi balls rolled in a fluffy coat of shredded coconut, they're the perfect two-bite escape from the everyday grind.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup glutinous rice flour (mochiko)
• 1/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 3/4 cup full-fat coconut milk
• 1 cup unsweetened shredded coconut
• Potato starch or cornstarch for dusting

Instructions

1. In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and sea salt until evenly combined—this prevents clumps later.
2. Pour in the coconut milk and stir vigorously until the mixture is a smooth, lump-free batter. Tip: use a silicone spatula to scrape the sides.
3. Cover the bowl tightly with plastic wrap (leave one corner slightly vented) and microwave on high for 2 minutes. The batter will look opaque and slightly curdled—that's normal.
4. Remove carefully (it's hot!) and stir the dough with a heatproof spatula until it comes together into a tacky, stretchy mass. Tip: if it's still too wet, microwave in 30-second bursts until fully translucent and no raw flour taste remains.
5. Dust a clean work surface and your hands generously with potato starch or cornstarch. Scoop heaping teaspoons of dough (about 15 grams each) and roll into smooth balls. Work quickly—the dough dries out fast.
6. Pour the shredded coconut into a shallow bowl. Roll each mochi ball in the coconut, pressing gently to adhere, then transfer to a serving plate. Tip: for extra flavor, toast the shredded coconut in a dry pan over medium heat for 2–3 minutes until golden before coating.

Sink your teeth into one and you'll get that glorious dual texture: a pillowy, slightly chewy center followed by a delicate crunch of coconut. These snowballs are dangerously snackable—serve them chilled for a firmer bite or at room temp for max softness, and watch them vanish in minutes.

Sweet Rice Dumplings (Máshǔ)

Roll up your sleeves, because today we’re diving into the sticky, chewy, utterly addictive world of Sweet Rice Dumplings (Máshǔ). These little pillows of glutinous rice hide a secret sesame paste center, then take a bath in boiling water and a final roll in fragrant soybean flour. They’re like cozy hugs in bite-sized form.

Serving: 4 | Prep Time: 25 minutes | Cooking Time: 15 minutes

Ingredients

For the Filling

• 4 tbsp toasted white sesame seeds, finely ground
• 2 tbsp honey
• 1 tbsp clarified butter, melted

For the Dough

• 1 ½ cups glutinous rice flour
• ½ cup warm water (plus more as needed)
• 1 tbsp granulated sugar

For the Coating

• ½ cup roasted soybean flour (kinako)

Instructions

1. Prepare the filling: In a small bowl, combine finely ground toasted sesame seeds, honey, and melted clarified butter. Mix until a thick paste forms. Divide into 8 equal portions and roll into small balls. Set aside.
2. Make the dough: In a large bowl, whisk together glutinous rice flour and sugar. Gradually add warm water, stirring with a fork until a shaggy dough forms. Knead gently for 2 minutes until smooth – if too dry, add water 1 tsp at a time; if too sticky, dust with flour. Cover with plastic wrap and rest for 10 minutes.
3. Assemble dumplings: Divide dough into 8 pieces. Flatten one piece into a disk about 3 inches wide. Place a sesame ball in the center, then bring edges up to enclose it. Pinch seams tightly and roll between palms to form a smooth ball. Repeat with remaining dough and filling.
4. Boil the dumplings: Bring a large pot of water to a rolling boil. Gently drop in dumplings in batches (do not overcrowd). When they float to the top (about 2-3 minutes), continue boiling for another 2 minutes. Use a slotted spoon to transfer to a plate. Tip: Give them a gentle stir right after dropping to prevent sticking to the bottom.
5. Coat and serve: Spread roasted soybean flour on a shallow dish. Roll each cooked dumpling in the flour until evenly coated. Serve warm, with extra flour sprinkled on top if desired.

Unbelievably soft and chewy, each bite bursts with nutty sesame sweetness that’s balanced by the earthy soybean coating. These dumplings are best enjoyed fresh, maybe with a cup of green tea for a cozy afternoon treat. Trust me, you’ll want to make a double batch.

Sugar-Glazed Cashews (Táng Shuāng Yāoguǒ)

Buckle up, snack lovers, because these Sugar-Glazed Cashews (Táng Shuāng Yāoguǒ) are about to become your new obsession. They’re crunchy, sweet, and savory—like a party in your mouth that you never want to end.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Cashew Base

• 2 cups raw unsalted cashews

Sugar Glaze

• 1/2 cup granulated sugar
• 1/4 cup water
• 2 tablespoons unsalted butter, cut into pieces

Seasoning

• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon
• Pinch of cayenne pepper (optional)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Spread cashews evenly on sheet and toast for 5 minutes until lightly golden (watch closely to avoid burning). Remove and let cool.
3. In a small saucepan, combine sugar and water; cook over medium heat, stirring constantly until sugar dissolves completely.
4. Add butter and stir until melted and fully incorporated.
5. Bring mixture to a boil, then cook without stirring until it reaches 240°F on a candy thermometer (soft-ball stage).
6. Remove from heat; immediately add toasted cashews, salt, cinnamon, and cayenne (if using). Stir vigorously with a heat-resistant spatula to coat evenly.
7. Transfer glazed cashews to prepared baking sheet and spread into a single layer. Let cool completely at room temperature (about 20 minutes).
8. Once set, break any large clusters into bite-sized pieces. If sticky, refrigerate for 10 minutes to firm up.

Golden, glossy, and ridiculously addictive, these cashews strike the perfect balance between sweet and salty. Serve them at your next game night or package them up as a homemade gift—just be prepared to make a double batch.

Caramelized Sweet Potato (Bá Sī Dì Guā)

Before you roll your eyes at yet another sweet potato recipe, hear me out: this Chinese dessert is pure crack — deep-fried sweet potato chunks coated in a hot caramel that you stretch into impossibly thin threads. It's part science experiment, part indulgence, and totally addictive.

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

Ingredients

• 2 large sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
• 1/4 cup cornstarch
• Peanut oil (or avocado oil), for deep-frying
• 1 cup organic granulated cane sugar
• 1/4 cup water
• 1 tablespoon peanut oil (for caramel)
• 1/2 teaspoon fine sea salt
• 1 tablespoon toasted white sesame seeds (optional garnish)

Instructions

1. Soak the sweet potato cubes in cold water for 20 minutes to remove excess starch, then drain and pat thoroughly dry with paper towels. This step ensures maximum crispiness.
2. In a large bowl, toss the dried sweet potato cubes with the cornstarch until evenly coated. Shake off any excess.
3. Heat 2 inches of peanut oil in a heavy-bottomed pot or wok to 350°F. Fry the sweet potatoes in small batches, without crowding, for 4-5 minutes until golden and crispy. Use a slotted spoon to transfer to a paper towel-lined plate.
4. In a clean wok or saucepan, combine the sugar, water, 1 tablespoon peanut oil, and salt. Cook over medium heat without stirring — just swirl the pot occasionally. Use a candy thermometer to track temperature; when it reaches 320°F (amber honey color), immediately remove from heat. Pro tip: Do not stir or you risk crystallization.
5. Working very quickly, add all the fried sweet potatoes to the hot caramel and toss with two spatulas or chopsticks to coat evenly. The caramel will start to cool rapidly.
6. Transfer the coated sweet potatoes to a greased plate or silicone mat. Using two chopsticks or forks, lift a piece and pull apart — the caramel will form long, thin threads. Keep pulling and stretching before the caramel sets. Sprinkle immediately with toasted sesame seeds if desired.
7. Serve at once before the caramel hardens into a brittle sheet. The threads are best enjoyed within minutes.

Nothing beats the thrill of pulling those caramel threads — stretchy, crackly, and impossibly fun. Serve immediately for the ultimate dramatic dessert that will wow any crowd, or use as a stunning topping for ice cream.

Candied Winter Melon (Táng Dōng Guā)

O, sweet surrender! Ever tried turning a humble winter melon into a translucent candy that crackles with sugar crystals? This traditional Chinese treat is a nostalgic bite of chewy, sweet goodness that'll make you forget it's basically a vegetable.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Candied Winter Melon

• 1 lb winter melon, peeled, seeded, and cut into 3×1/2 inch strips
• 2 cups granulated sugar
• 1/4 cup water
• 1/2 teaspoon salt

Instructions

1. Prepare the winter melon: Peel and remove seeds. Cut into strips about 3 inches long and 1/2 inch wide.
2. Blanch the strips: Bring a pot of water to a boil. Add winter melon strips and blanch for 3 minutes. Drain and rinse with cold water. (Tip: Blanching softens the melon and removes raw taste.)
3. Make the syrup: In a heavy-bottomed saucepan, combine sugar, water, and salt. Heat over medium, stirring until sugar dissolves. Bring to a boil then reduce to a simmer.
4. Add winter melon: Gently add the blanched strips to the syrup. Simmer over low heat for 30-40 minutes, stirring occasionally, until the melon turns translucent and the syrup thickens. (Tip: Stir gently to avoid breaking the strips; the syrup should coat the melon like a glaze.)
5. Reduce and coat: Increase heat to medium-high and cook for an additional 5-10 minutes, stirring constantly, until the syrup caramelizes slightly and clings to the melon. The strips should be sticky and semi-translucent. (Tip: To test, remove a strip and let cool for a minute; it should be firm but chewy, not hard.)
6. Cool and crystallize: Spread the candied strips on a parchment-lined baking sheet to cool. They will harden as they cool. Once cool, store in an airtight container.

A bite of this candied winter melon is like a sweet little secret – chewy, translucent, and surprisingly vegetable-free in flavor. Serve it alongside tea for an elegant snack, or chop it fine to sprinkle over ice cream for a crunch that’ll make your taste buds do a double take.

Conclusion

Really, this collection of Chinese candies brings sweet nostalgia and fun flavors to your kitchen. Try making a batch—your family will adore them! Which recipe caught your eye? Share your favorites in the comments and pin this roundup for later!

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