Did you know that Chinese cookies offer a world of flavor beyond fortune cookies? From chewy sesame balls to crisp almond biscuits, these 14 traditional treats bring authentic taste to your kitchen. Perfect for holiday gifting or a sweet snack, each recipe is easy to follow. Let’s bake something delicious!
Mooncake
Often, as the autumn air turns crisp and the moon swells full, I find myself drawn to the kitchen to create these little edible gifts. Mooncakes, with their thin, tender crust and sweet filling, are more than a cookie—they are a tradition, a moment of stillness in a busy world.
Serving: 12 | Prep Time: 60 minutes | Cooking Time: 20 minutes
Ingredients
For the dough
- a couple of cups all-purpose flour (about 2 cups)
- a half cup of golden syrup (or light corn syrup)
- a quarter cup of vegetable oil
- just a splash of lye water (or 1/4 tsp baking soda mixed with 1 tsp water)
- a pinch of salt
For the filling
- one 15-ounce can of sweet lotus paste (or sweet bean paste)
- a quarter cup of sweet rice flour (for dusting)
- six salted egg yolks (cut in half to make 12 pieces)
For the egg wash
- 1 egg yolk
- 1 tablespoon water
Instructions
- In a large bowl, whisk together the flour and salt. Make a well in the center.
- In a small bowl, stir together the golden syrup, vegetable oil, and lye water until smooth. Pour into the flour well.
- Mix with a spatula until a shaggy dough forms, then knead gently on a lightly floured surface for 2 minutes—just until smooth. Don't overwork it.
- Wrap the dough in plastic and let it rest at room temperature for at least 30 minutes. This relaxes the gluten for a tender crust.
- While the dough rests, prepare the filling. Divide the lotus paste into 12 equal balls (about 1.5 tablespoons each). Flatten each ball, place half a salted egg yolk in the center, and wrap the paste around it, sealing completely. Roll into smooth balls.
- Dust the filling balls lightly with sweet rice flour to prevent sticking.
- After resting, divide the dough into 12 equal pieces (about 1 tablespoon each). Roll each into a ball.
- Lightly dust your work surface with flour. Flatten a dough ball into a thin round, about 3 inches wide. Place a filling ball in the center and gently wrap the dough around it, pinching the seams to seal. Roll into a smooth ball.
- Dust the mooncake mold with sweet rice flour. Place the ball into the mold and press firmly to shape, then gently release onto a parchment-lined baking sheet. Repeat with remaining dough and filling.
- Preheat your oven to 375°F. Lightly spray the mooncakes with water to prevent cracking.
- Bake for 5 minutes, then remove from oven. Let cool for 5 minutes.
- In a small bowl, whisk the egg yolk with water to make the egg wash. Gently brush a thin layer over each mooncake, avoiding the edges.
- Return to the oven and bake for another 12–15 minutes, until deep golden brown. The edges should be firm but the tops will still feel slightly soft.
- Let mooncakes cool completely on the baking sheet. They will firm up as they cool. Store in an airtight container for 1–2 days to allow the crust to soften and become tender.
Vivid golden brown and fragrant, each mooncake carries the warmth of the oven and the sweetness of tradition. Slice them thin and serve with a cup of jasmine tea—letting the soft, subtly salty yolk contrast the tender pastry. They keep well in an airtight tin, so you can savor one with each night's full moon.
Almond Cookies
Every time I bake these almond cookies, the kitchen fills with a warm, nutty aroma that feels like a hug from an old friend. It’s a simple, unhurried process—just the way a quiet afternoon should be.
Serving: 24 | Prep Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 1/2 teaspoon almond extract
- a splash of vanilla extract (about 1/2 teaspoon)
- about 24 whole almonds (blanched or raw, for topping)
- a handful of sliced almonds (for rolling)
- 1 egg white, lightly beaten (for wash)
Instructions
- In a medium bowl, whisk together the flour, powdered sugar, baking powder, and salt. Set aside.
- In a large bowl, add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for a flakier cookie.
- In a small bowl, whisk the egg yolk with the almond extract and vanilla extract. Pour into the flour-butter mixture and stir with a fork until the dough just comes together. If it seems dry, add a tiny drop of cold water, but only if needed.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until smooth. Wrap in plastic and refrigerate for 30 minutes. This chills the dough and deepens the flavor.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Place the sliced almonds in a shallow bowl. Lightly beat the egg white in another small bowl.
- Remove the dough from the fridge. Pinch off pieces and roll into 1-inch balls. Roll each ball first in the beaten egg white, then in the sliced almonds, coating all sides. Place on the prepared baking sheets about 2 inches apart.
- Gently press a whole almond into the center of each cookie. Tip: Press just enough to stick, but not so deep that the cookie flattens too much.
- Bake for 16–18 minutes, until the edges are golden and the tops are lightly browned. Rotate the pans halfway through for even baking. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Sinking your teeth into these cookies reveals a delicate crunch that gives way to a buttery, almond-studded interior. The whole almond on top adds a satisfying nutty bite. Serve them alongside a steaming cup of jasmine tea for a classic Cantonese pairing, or wrap a few up in parchment as an afternoon snack.
Walnut Cookies
With the afternoon light softening into gold, I pull out my favorite baking sheet. There's something meditative about making walnut cookies—the gentle crumble of flour, the earthy aroma of toasted nuts. These are the kind of cookies you eat slowly, with a warm drink, and maybe a quiet thought.
Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Cookie Dough
- 1 stick (½ cup) unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup walnut halves or pieces, divided
Instructions
- Position an oven rack in the center and preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and sugar together with a wooden spoon or hand mixer until light and fluffy, about 2 minutes. Scrape down the sides as needed.
- Add the egg and vanilla extract, mixing until fully incorporated. The batter should look smooth and glossy.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture, mixing just until a soft dough forms. Tip: Overmixing can make the cookies tough, so stop as soon as you see no more streaks of flour.
- Roughly chop about ¾ cup of the walnuts into small pieces, then gently fold them into the dough. Reserve the remaining ¼ cup of whole walnut halves for topping.
- Chill the dough for 15 minutes in the refrigerator. This prevents spreading and gives a better crumbly texture. Tip: If you're in a hurry, you can skip this step, but the cookies will be flatter.
- Scoop rounded tablespoons of dough (about 1½ tablespoons each) and roll into balls. Place them 2 inches apart on the prepared baking sheets. Press one reserved walnut half lightly into the top of each cookie.
- Bake one sheet at a time for 10–12 minutes, until the edges are golden and the centers are just set. Tip: The cookies will continue to firm up as they cool, so don't overbake if you want a tender interior.
- Let the cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. The kitchen will smell like toasted walnuts and butter.
Zen moments are rare, but these crumbly, nut-packed cookies deliver one in every bite. Zest half an orange into the dough next time for a bright twist—or simply leave them plain and let the walnut speak for itself.
Peanut Cookies
Zipping up my apron this afternoon, I find myself reaching for the peanut jar again. There's something so comforting about the smell of roasting peanuts drifting through the kitchen—it feels like a warm hug on a quiet day.
Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup creamy peanut butter (no added sugar)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup finely chopped roasted peanuts (unsalted)
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, cream together butter and peanut butter until smooth. Tip: Let the butter sit out for 20 minutes to soften naturally—it blends easier.
- Add both sugars and beat until light and fluffy, about 2 minutes.
- Beat in egg and vanilla until combined.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, stirring just until no streaks remain. Avoid overmixing, or cookies will be tough.
- Fold in chopped peanuts.
- Scoop tablespoons of dough, roll into balls, and place 2 inches apart on prepared sheets.
- Flatten each ball slightly with the bottom of a glass dipped in sugar. Tip: This gives a crinkly edge.
- Bake 10-12 minutes until edges are golden but centers still soft.
- Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
Sinking my teeth into one of these cookies, I swear I'm tasting pure peanut bliss. The crumbly texture dissolves almost instantly, leaving a lingering nutty sweetness. I love serving them with a cold glass of milk or tucking a few into lunchboxes for a surprise.
Sesame Balls
Gathering the ingredients for these sesame balls feels like preparing for a cozy Sunday afternoon project. The process is slow and meditative, from kneading the dough to watching them puff in the oil.
Serving: 12 | Prep Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
- a cup of glutinous rice flour
- a third cup of granulated sugar
- half a cup of warm water
- half a cup of sweet red bean paste
- half a cup of white sesame seeds
- enough vegetable oil for deep frying, about 4 cups
Instructions
- In a bowl, combine the glutinous rice flour and sugar. Stir in the warm water until a shaggy dough forms, then knead by hand for 2 minutes until smooth. Tip: if sticky, add a little more flour; if dry, add water a teaspoon at a time.
- Cover the dough with a damp towel and let it rest for 15 minutes.
- Divide the dough into 12 pieces. Flatten each into a disc, place about a teaspoon of red bean paste in the center, then seal the edges and roll into a smooth ball.
- Lightly dampen each ball with water, then roll in sesame seeds to coat evenly, pressing gently to adhere.
- Heat the oil in a pot to 350°F. Fry 4–5 balls at a time for 5–7 minutes, turning occasionally, until deep golden brown. Tip: use a thermometer to keep oil at steady temperature so the outside doesn't burn before the inside cooks.
- Drain on paper towels and let cool for 5 minutes before serving. The filling will be very hot.
One bite reveals the perfect contrast: a crackly sesame crust giving way to a chewy, stretchy interior and a pocket of sweet red bean. They're best enjoyed warm, perhaps with a cup of green tea, and they always bring a sense of quiet satisfaction.
Wife’s Cake
Yesterday, as I sifted through my grandmother's worn recipe box, a stained card for 'Wife's Cake' caught my eye—a pastry I hadn't thought of in years. It’s a quiet, tender recipe that speaks of patience and small pleasures: a flaky, buttery crust wrapped around a sweet, mellow filling made from winter melon. I decided to recreate it, letting the soft scents of toasted sesame and pastry fill my kitchen.
Serving: 12 | Prep Time: 45 minutes | Cooking Time: 25 minutes
Ingredients
Pastry Dough
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into cubes
- 1/4 cup ice water (plus a splash more if needed)
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
Filling
- 1 cup winter melon paste (store-bought or homemade)
- 3 tablespoons granulated sugar
- 2 tablespoons toasted sesame seeds
- 1 tablespoon almond flour
- 1 egg yolk mixed with 1 tablespoon milk (for egg wash)
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or fingertips to cut the butter into the flour until it resembles coarse meal with pea-sized bits of butter. (Tip: Keep everything cold—chill your bowl and hands if needed—for the flakiest pastry.)
- Drizzle the ice water over the flour mixture and gently stir with a fork until the dough just comes together. Add another splash of water if it seems dry. Turn dough onto a floured surface, knead lightly 2-3 times to form a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- While dough chills, make the filling: In a small bowl, combine winter melon paste, sugar, toasted sesame seeds, and almond flour. Stir until smooth. (Tip: If the paste is too soft to handle, refrigerate it for 10 minutes.) Divide filling into 12 equal balls (about 1 tablespoon each) and set aside.
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Remove dough from fridge; on a lightly floured surface, roll it into a log and cut into 12 equal pieces. Roll each piece into a 3-inch circle, about 1/8-inch thick. (Tip: Work quickly so the dough stays cold—if it softens, pop it back in the fridge for a few minutes.)
- Place one filling ball in the center of a dough circle. Gather the edges up and pinch firmly to seal—like wrapping a tiny package. Turn seam-side down and gently flatten into a 2-inch disc with your palm. Repeat with remaining dough and filling.
- Arrange discs on the prepared baking sheet, spaced 1 inch apart. Brush each with egg wash. Using a sharp knife, cut two small slits on the top of each disc to vent steam. (Tip: Don't skip the slits—they prevent the pastries from bursting.)
- Bake for 20-25 minutes, until the crust is golden brown and puffed slightly. (Look for a deep golden color, not just pale—this ensures the layers are fully cooked and flaky.) Let cool on the pan for 5 minutes, then transfer to a wire rack.
With its golden, flaky crust that shatters at the first bite, and the sweet, tender winter melon filling that whispers of tradition, each Wife’s Cake feels like a small, warm embrace. Serve them with a pot of jasmine tea for an afternoon pause, or gift them in a pretty box—they’re lovely both ways, and they keep for days (if they last that long).
Chicken Biscuits
Gently, on a quiet afternoon, I found myself reaching for a jar of fermented tofu, its funky aroma promising something unexpected. These savory-sweet biscuits, crisped with garlic and a hint of tang, became my new favorite snack—like a little secret tucked into flaky layers.
Serving: 12 | Prep Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/4 cup fermented tofu (about 2 cubes, mashed with a splash of its brine)
- 2 cloves garlic, minced
- 3/4 cup cold buttermilk
- 1 tablespoon olive oil (or melted butter for brushing, optional)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Tip: Keep everything cold—pop the bowl in the fridge for 5 minutes if your hands warm it up.
- In a small bowl, mash the fermented tofu with a fork, then stir in the minced garlic and buttermilk until blended.
- Make a well in the flour mixture and pour in the buttermilk mixture. Stir gently with a spatula just until a shaggy dough forms. Do not overmix—overworking develops gluten and makes biscuits tough.
- Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting into a rectangle about 3/4 inch thick. Fold the dough over itself twice (like a letter) to create flaky layers, then pat back to 3/4 inch thickness.
- Use a 2-inch biscuit cutter (or a glass) to cut out biscuits, pressing straight down without twisting. Gather scraps, re-pat, and cut again. Place biscuits on the prepared baking sheet, spacing them about 2 inches apart.
- If desired, brush the tops with a little olive oil or melted butter for a golden crust. Bake for 12–15 minutes, until the biscuits are puffed and golden brown on the bottom. A visual cue: when you tap a biscuit, it should sound hollow.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’re best warm from the oven.
A warm biscuit, split open, reveals a savory-sweet center with a whisper of umami from the fermented tofu. I love to serve these alongside a bowl of soup, or simply with a pat of butter and a drizzle of honey—the contrast of flaky, tangy, and sweet is irresistible.
Egg Rolls
How calming it feels to take a quiet afternoon and transform simple ingredients into a batch of thin, crispy egg rolls. The light, eggy aroma fills the kitchen as they bake to a perfect golden crunch—no deep frying needed, just a gentle oven warmth that coaxes out all the flavor.
Serving: 12 | Prep Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Filling
- 2 cups finely shredded green cabbage
- 1 cup finely shredded carrots
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- a couple of pinches of black pepper
For the Wraps
- 12 egg roll wrappers (from a 14-ounce package)
- 1 large egg, beaten (for sealing)
- nonstick cooking spray (or a light drizzle of vegetable oil)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the shredded cabbage, shredded carrots, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper. Toss well so everything is evenly coated—this is your filling. (Tip: squeeze out any excess liquid from the cabbage beforehand to keep the rolls crisp.)
- Lay one egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond). Place about 2 tablespoons of filling just below the center of the wrapper, forming a compact horizontal log.
- Fold the bottom corner up over the filling, tucking it gently. Then fold in the two side corners toward the center, pressing lightly to hold. (Tip: don't overfill, or they'll burst open—less is more for that perfect thin crunch.)
- Brush a little beaten egg along the top corner of the wrapper. Tightly roll the egg roll away from you, sealing the corner at the end. Place seam-side down on the prepared baking sheet. Repeat with the remaining wrappers and filling.
- Lightly spray the tops of the egg rolls with cooking spray, or brush with a thin layer of vegetable oil. (Tip: this helps them brown evenly without deep frying.)
- Bake for 12–15 minutes, then carefully flip each roll with tongs. Continue baking for another 10–12 minutes, until golden brown and crispy all over. Keep an eye on them the last few minutes so they don't burn.
- Remove from the oven and let cool for 2–3 minutes on the baking sheet—they'll crisp up even more as they rest.
How rewarding it is to bite into one of these homemade egg rolls and hear that delicate crackle. The thin wrapper shatters against the savory, tender filling, and the light egg flavor lingers beautifully. Serve them with a simple dip of soy sauce mixed with a splash of rice vinegar and a tiny dot of chili oil for a cozy, satisfying snack.
Mung Bean Cake
Lately, I've been drawn to simple, soothing desserts that feel like a gentle pause in a busy day. Mung bean cake, with its soft crumbly texture and subtle sweetness, is exactly that — a quiet comfort made from humble ingredients. It's the kind of treat you can enjoy with a cup of tea, letting each small bite melt slowly on your tongue.
Serving: 9 | Prep Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the cake
- 1 cup dried split mung beans
- ½ cup granulated sugar
- ¼ cup coconut milk
- 2 tablespoons vegetable oil or melted butter
- A pinch of salt
Instructions
- Rinse 1 cup dried split mung beans thoroughly, then place them in a bowl and cover with plenty of water. Soak overnight, or at least 6 hours, until the beans have doubled in size and are soft to the bite. Drain well.
- Transfer the soaked beans to a steamer basket lined with cheesecloth. Steam over high heat for 20–25 minutes, until the beans are tender enough to mash easily between your fingers. Tip: Pierce one bean with a fork — if it gives no resistance, it's ready.
- Transfer the steamed beans to a food processor and pulse until you have a smooth, thick paste. Alternatively, mash by hand for a slightly coarser texture. Tip: A smooth paste gives the cake a finer crumb, while a rustic mash adds charming little bean pieces.
- In a large mixing bowl, combine the mung bean paste with ½ cup sugar, ¼ cup coconut milk, 2 tablespoons vegetable oil, and a pinch of salt. Stir until everything is evenly incorporated and the mixture looks like a soft, pliable dough.
- Lightly grease an 8×8-inch baking dish or line it with parchment paper. Transfer the batter into the dish and smooth the top with a spatula or the back of a spoon.
- Steam the cake over medium-high heat for 30 minutes. To keep the surface from becoming wet, wrap the steamer lid with a clean kitchen towel before covering. The cake is done when a toothpick inserted into the center comes out clean and the edges pull away slightly from the pan.
- Remove the cake from the steamer and let it cool completely in the pan on a wire rack. Tip: Cooling fully is crucial — cutting too early will turn the delicate cake into a crumbly mess. Once cool, slice into 9 squares.
These little cakes are tender, almost melt-in-your-mouth, with a gentle sweetness that lingers. I love serving them with a drizzle of honey or a sprinkle of toasted sesame seeds. They keep well at room temperature for a couple of days — if they last that long.
Pork Floss Pastry
Feeling a bit nostalgic today, I found myself reaching for a can of pork floss and a sheet of puff pastry. There's something so comforting about the contrast of flaky, buttery layers and that salty, savory shreds of pork. This simple yet satisfying snack feels like a warm hug on a quiet afternoon.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 sheet (about 9×9 inches) puff pastry, thawed if frozen (roughly half a standard box)
- a generous 1/2 cup of pork floss (the good stuff, not too finely shredded)
- 1 large egg, beaten with a splash of water for the wash
- a couple of tablespoons of sesame seeds (white or black, your choice)
Instructions
- Preheat your oven to 400°F. (Tip: Make sure your oven is fully heated before baking; an oven thermometer can help ensure accuracy.)
- On a lightly floured surface, gently roll out the puff pastry sheet to about 12×12 inches, just to even out the thickness.
- Cut the pastry into 4 equal squares (about 6×6 inches each). (Tip: Use a sharp knife or pizza cutter for clean edges; this helps the layers puff evenly.)
- Spread approximately 2 tablespoons of pork floss down the center of each square, leaving a 1-inch border on all sides.
- Brush the edges of each square with a little beaten egg wash. (Tip: Don't drench the edges—just a thin coat helps seal the pastry without making it soggy.)
- Fold the pastry over the filling to form a rectangle (or triangle if you prefer). Press the edges firmly with a fork to seal. (Tip: Fork-tines create a decorative edge and ensure the filling stays inside.)
- Place the pastries on a parchment-lined baking sheet, seam side down, leaving at least 2 inches of space between them.
- Brush the tops with the remaining egg wash, then sprinkle evenly with sesame seeds. (Tip: For extra golden color, give a second light coat after the first sets for a minute.)
- Using a sharp paring knife, cut two small slits on top of each pastry to allow steam to escape. (Tip: This prevents the pastry from bursting open in the oven.)
- Bake for 18–20 minutes, until the pastries are puffed and deep golden brown. (Tip: Rotate the baking sheet halfway through for even browning.)
- Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack. (Tip: Cooling on a rack keeps the bottoms crisp.)
Sprinkled with a bit of flaky sea salt right after baking, these pastries are a delightful balance of crunchy, flaky, and salty. Served warm alongside a cup of green tea, they make a perfect afternoon pick-me-up that feels both indulgent and comforting.
Red Bean Pastry
Just as the afternoon light begins to soften, I find myself reaching for a quiet kind of baking—something unhurried, with layers of butter and a sweet red bean heart. This red bean pastry is a little meditation, each fold of dough a gentle pause, every pinch of filling a promise of comfort.
Serving: 12 | Prep Time: 45 minutes | Cooking Time: 20 minutes
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed (1 stick)
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup cold water, plus a splash more if needed
- 1 cup sweet red bean paste (store-bought or homemade)
- 1 large egg, beaten
- 1 tablespoon sesame seeds (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture looks like coarse meal with some pea-sized butter bits.
- Sprinkle the cold water over the flour mixture a few tablespoons at a time, stirring with a fork until the dough just comes together. You should be able to squeeze it into a shaggy ball. If it's too dry, add another splash of water.
- Turn the dough out onto a lightly floured surface and gather into a disc. Wrap in plastic and refrigerate for at least 30 minutes—this relaxes the gluten and keeps the butter cold.
- On a floured surface, roll the chilled dough into a rectangle about 1/4-inch thick. Use a sharp knife or bench scraper to cut the rectangle into 12 squares.
- Place a generous tablespoon of red bean paste in the center of each square. Fold the dough over to form a triangle or rectangle, pressing the edges to seal. Crimp with a fork to ensure they stay closed during baking.
- Arrange the pastries seam-side down on a parchment-lined baking sheet. Brush the tops with beaten egg and sprinkle with sesame seeds if desired. Refrigerate the pastries for 15 minutes—this helps maintain the flaky layers.
- Preheat your oven to 375°F. Bake the pastries for 18–20 minutes, until they are golden brown and the bottoms are crisp. Let cool on the sheet for 5 minutes, then transfer to a rack.
Golden and tender, each bite crumbles just a little, giving way to the earthy sweetness of the bean paste. I love serving these still warm with a pot of jasmine tea, letting the flaky layers melt on my tongue like a quiet afternoon secret.
Egg Yolk Pastry
You know those quiet afternoons when baking feels like a meditation? This egg yolk pastry is one of those recipes—a patient layering of flaky dough, sweet lotus paste, and savory salted egg yolk that comes together like a little gift to yourself.
Serving: 8 | Prep Time: 45 minutes | Cooking Time: 25 minutes
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/4 cup ice water
- a pinch of salt
For the Filling
- 8 salted egg yolks
- 1/2 cup lotus paste (store-bought or homemade)
For Assembly
- 1 egg, beaten (for egg wash)
- a splash of vegetable oil (for greasing)
Instructions
- In a large bowl, combine flour and salt. Cut in cold butter using a pastry blender or your fingertips until mixture resembles coarse crumbs.
- Add ice water, a tablespoon at a time, mixing until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- While dough chills, prepare the salted egg yolks. Rinse them under cold water to remove excess salt, then pat dry. Bake at 350°F for 5 minutes until just set—this prevents a raw center.
- Divide lotus paste into 8 equal portions. Flatten each portion into a disk, place a salted egg yolk in the center, and wrap the paste around it, forming a ball. Repeat with all yolks.
- Preheat oven to 375°F. Lightly grease a baking sheet with vegetable oil.
- On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into 8 rounds using a 4-inch cookie cutter.
- Place one lotus paste ball in the center of each dough round. Gently gather the dough edges up around the filling, pinching to seal. Turn seam-side down and place on the prepared baking sheet.
- Brush each pastry with beaten egg wash. Use a sharp knife to make two small slits on top for steam to escape.
- Bake for 20–25 minutes, until golden brown and flaky. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Tip: Keep the dough cold while working—if it becomes sticky, pop it back in the fridge for a few minutes.
- Tip: Handle the egg yolks gently to keep them intact; they are delicate after baking.
- Tip: For extra shine, apply a second layer of egg wash halfway through baking.
Just one bite and you'll understand why these pastries are cherished—crispy layers giving way to creamy, savory-sweet filling. Serve them warm with a cup of tea, or gift them to someone who needs a little comfort.
Ox Tongue Pastry
Beneath the golden, flaky layers of this ox tongue pastry lies a filling that dances between savory and sweet, a quiet surprise in every bite. It's the kind of recipe you make on a slow Sunday, when time feels stretchy and the kitchen smells like butter and comfort.
Serving: 8 | Prep Time: 45 minutes | Cooking Time: 40 minutes
Ingredients
For the pastry
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into small cubes
- 1/2 cup ice water (plus a splash more if needed)
For the filling
- 1 small ox tongue (about 1.5 lbs), cooked and finely chopped
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1/2 teaspoon black pepper
For finishing
- 1 egg, beaten with a splash of water
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold butter cubes and, using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with a few pea-sized butter pieces still visible. (Tip: Keep the butter cold for a flaky texture.)
- Drizzle the ice water over the mixture and stir with a fork until the dough just comes together. If it seems dry, add a little more ice water, one teaspoon at a time. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- While the dough chills, heat the olive oil in a skillet over medium heat. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the chopped ox tongue, brown sugar, soy sauce, hoisin sauce, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the mixture thickens and becomes glossy. Remove from heat and let cool completely. (Tip: Taste the filling and adjust sweetness or saltiness as you like — the filling should be richly savory with a hint of sweetness.)
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness. Use a 4-inch oval cutter (or a knife to trace an oval template) to cut out 8 ovals. Re-roll scraps as needed.
- Place a generous tablespoon of the cooled filling in the center of each oval. Lightly brush the edges of the dough with beaten egg, then fold the dough over to form a half-oval, pressing the edges firmly to seal. Crimp with a fork for extra security and a decorative edge.
- Arrange the pastries on the prepared baking sheet. Brush the tops with the remaining beaten egg. Cut two small slits on top of each pastry to allow steam to escape. (Tip: Chilling the pastries for 10 minutes before baking helps maintain their shape.)
- Bake for 20–25 minutes, or until the pastries are deep golden brown and crisp. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Zephyrs of steam escape as you break open a pastry — the crust shatters, giving way to a tender, sticky-savory filling that lingers on your tongue. Serve these warm with a smear of whole-grain mustard or a drizzle of honey for an extra layer of sweet heat.
Lotus Seed Pastry
Zipping up my coat against the crisp morning air, I think about the quiet comfort of lotus seed pastry. It's one of those recipes that asks for patience—soaking the seeds, coaxing out the smooth paste—but the reward is a flaky, buttery bite that melts on the tongue. This version uses a simple rough puff dough to create those delicate layers we all crave.
Serving: 12 | Prep Time: 40 minutes | Cooking Time: 25 minutes
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
- 1/2 cup ice water
For the Filling
- 1 cup dried lotus seeds
- 1/2 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
For Assembly
- 1 large egg, beaten (for wash)
- Extra flour for dusting
Instructions
- Soak lotus seeds in water overnight or for at least 8 hours. Drain.
- Place soaked seeds in a saucepan, cover with fresh water, and bring to a boil. Reduce heat and simmer for 45–50 minutes until very soft. Drain and let cool slightly.
- Transfer cooked seeds to a food processor with sugar, oil, and vanilla. Blend until smooth, scraping sides as needed. (Tip: For a finer paste, press through a sieve.)
- In a large bowl, mix flour and salt. Cut in cold butter using a pastry blender or fingertips until coarse crumbs form.
- Gradually add ice water, stirring with a fork until dough just comes together. (Tip: Don't overmix; it's okay if butter bits remain.)
- Turn dough onto a floured surface, flatten into a rectangle, and fold into thirds like a letter. Turn 90°, roll out again, fold into thirds. Repeat 3 more times. Wrap in plastic and chill for 30 minutes.
- Preheat oven to 375°F. Line a baking sheet with parchment.
- Divide dough and filling each into 12 equal portions. Roll each dough piece into a 4-inch circle. Place a ball of filling in the center, then fold edges up and pinch to seal. Place seam-side down on the sheet.
- Brush each pastry with beaten egg. (Tip: Use a sharp knife to cut a small vent on top to allow steam to escape.)
- Bake for 20–25 minutes until golden brown and flaky. Cool on a wire rack for 10 minutes before serving.
Kissed with golden blush, these pastries crackle softly when you bite. The filling is silk, the crust a whisper of butter—perfect with a pot of jasmine tea. I like to tuck one in my coat pocket for a walk, a tiny treasure of warmth.
Conclusion
Venture into the sweet world of Chinese baking with these 14 traditional cookie recipes—each one a delightful taste of heritage. We’d love to hear which one becomes your new favorite! Drop a comment below and don’t forget to share this collection on Pinterest for fellow cookie lovers.
