15 Authentic Chinese Dessert Recipes to Sweeten Your Palate

Indulge in a journey through the vibrant flavors of China with our collection of 15 Authentic Chinese Dessert Recipes curated to sweeten your palate. From the comforting warmth of Red Bean Soup with Goji Berries to the delightful surprise of Serene Mooncakes, each recipe offers a unique fusion of traditional ingredients and modern twists. Dive into the crispy outer layers and creamy centers of Crispy Milk Pillows, or savor the tropical paradise of Coconut Tapioca Bliss. Whether you’re craving a comforting tong sui soup or a blissful almond cloud, these chinese dessert recipes promise to elevate your dessert experience with every bite.

1. Red Bean Soup with Goji Berries

Ingredients

• 1 cup dried red beans
• 4 cups water
• ¼ cup goji berries
• 3 tablespoons rock sugar
• 1 strip dried tangerine peel (optional)
• 1 tablespoon dried osmanthus flowers (optional)

 Procedure 

• After thoroughly rinse the red beans, soak them in water for two or more hours, preferably overnight.
• After draining, put the beans in a pot with four cups of water.
• Once the water reaches a boil, lower the heat and boil the beans for one to one and a half hours or until they are tender and mushy.
• Skim off any foam that occasionally rises to the surface while cooking.
• After the beans are cooked, stir in the rock sugar, dried tangerine peel, and goji berries.
• Simmer the soup for 15 to 20 minutes or until the goji berries are soft and full.
• After tasting the soup, add more rock sugar to adjust the sweetness if necessary.
• For an additional layer of aroma, scatter dried osmanthus flowers on top before serving.
• Serve hot red bean soup as a delicious way to end a dinner, or serve cold on a summer’s day

2. Sweet Sesame Tang Yuan Dumplings

This recipe from our Chinese dessert recipes will make you crave more Chinese desserts.

Ingredients

• 1 cup glutinous rice flour
• 1/4 cup water
• 1/4 cup black sesame seeds
• 3 tablespoons sugar
• 1 tablespoon honey
• Water for boiling
• Optional: Additional fillings like red bean paste or peanut paste

 Procedure 

• Toast the black sesame seeds in a dry pan until golden. Using a blender, grind them into a fine powder.
• Glutinous rice flour, sugar, and ground black sesame powder should all be combined in a mixing bowl.
• Knead the ingredients until a smooth, elastic dough forms, then gradually add water.
• Separate the dough into little balls with a diameter of about one inch.
• Each ball should be flattened into a disk, and a small dollop of your favorite filling should be in the center if used.
• Once the filling is enclosed by the carefully sealed borders of the dough, form it into round dumplings (tang yuan).
• Bring a pot of water to a boil.
• Gently place the tang yuan into the boiling water and cook for two to three minutes or until they float to the top as a sign that they are done.
• Using a slotted spoon, remove the cooked tang yuan and quickly place them in cold water to cool.
• After the tang yuan has cooled down, drain them and pour some honey to add sweetness.
• Savor the mouthwatering tastes of this traditional Chinese dessert by serving the sweet sesame tang yuan dumplings warm or cooled.

3. Fa Gao Tang Yuan Delight

Ingredients

• 1 cup glutinous rice flour
• 1/4 cup water
• 2 tablespoons sugar
• 1/4 teaspoon baking powder
• Red food coloring (optional)
• 1 tablespoon vegetable oil
• 1/4 cup water (for fa gao)

Procedure 

• Mix the sugar, baking powder, and glutinous rice flour in a bowl.
• Add water slowly and knead the dough until it becomes smooth.
• Separate the dough into tiny balls and press them into a disk shape.
• Add red food coloring to a portion of the dough for a colorful touch.
• Form the colored dough into tiny balls and arrange them in the middle of the discs that have been flattened.
• Round tang yuan dumplings are formed by sealing the dough around the colorful balls.
• For the fa gao batter, combine vegetable oil and water in a different basin.
• Apply vegetable oil to the molds of a muffin tin or fa gao steamer.
• Place half of the tang yuan dumplings into each mold.
• Fill each mould almost to the top with the fa gao batter, then cover the tang yuan.
• Steam the tang yuan and fa gao for ten to fifteen minutes or until the fa gao is thoroughly cooked.
• When finished, take it out of the steamer and allow it to cool a little before serving.
• Savor the pleasant contrast of textures from our Chinese dessert recipes, tang yuan, and fa gao.

4. Sesame Balls

Crispy on the outside and chewy on the inside, Dragon’s Treasure Sesame Balls are a beloved treat in Chinese cuisine. With a golden sesame-coated shell and a sweet filling, these delightful bites represent prosperity and joy, making them perfect for celebrations or a satisfying snack.

Ingredients

• 1 cup glutinous rice flour
• 2 tbsp sugar
• 1/4 cup water, plus more as needed
• 1/3 cup sweet red bean paste (or lotus seed paste)
• 1/3 cup white sesame seeds
• 1/3 cup black sesame seeds (optional, for a mixed look)
• Vegetable oil (for deep frying)

Procedure  

• Divide the sweet red bean paste into 12 small portions (about 1 teaspoon each).
• Roll each portion into a small ball and set aside.
• In a mixing bowl, combine glutinous rice flour and sugar.
• Gradually add water while kneading until a soft, pliable dough forms. The dough should not be sticky but should hold its shape. Divide the dough into 12 equal portions.
• Flatten each piece of dough into a small disc. Place a red bean paste ball in the center and gently wrap the dough around it, pinching to seal. Roll into a smooth ball.
• In a shallow bowl, mix white and black sesame seeds if using both.
• Lightly dampen the surface of each dough ball with water and roll it in the sesame seeds, pressing gently to ensure the seeds adhere evenly.
• Heat vegetable oil in a deep pot or wok to 325°F (165°C). The oil should be deep enough to fully submerge the sesame balls.
• Gently lower the sesame balls into the oil, a few at a time, to avoid overcrowding. Fry for 6-8 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on a paper towel-lined plate.

5. Chinese Almond Cookies

Blissful Almond Cookies are a delicious candy that combines delicate almond jelly with rich coconut milk, leaving you in absolute joy.

Ingredients

• 2 cups finely ground almonds (almond flour works well)
• 2/3 cup powdered sugar
• 2 large egg whites
• 1/4 tsp almond extract
• 1/4 tsp vanilla extract
• A pinch of salt
• 1/4 cup sliced almonds (optional, for garnish)
• Powdered sugar (for dusting, optional)

Procedure

• Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
• In a bowl, combine finely ground almonds and powdered sugar. Mix until well blended.
• In a separate bowl, whisk the egg whites with a pinch of salt until frothy. Add the almond extract and vanilla extract, then continue whisking until soft peaks form.
• Gradually fold the dry mixture into the whisked egg whites. Stir gently until a soft, sticky dough forms.
• Using a spoon or small cookie scoop, drop heaping teaspoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• If desired, press a few sliced almonds onto the top of each cookie for added texture and flavor.
• Bake in the preheated oven for 15–18 minutes, or until the cookies are lightly golden around the edges.
• Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• For an elegant finish, dust the cooled cookies lightly with powdered sugar.

6. Tangyuan

These glutinous rice balls, often filled with sesame or peanut paste, are served in a warm, sweet ginger soup. Tangyuan is popular during Lantern Festival.

Ingredients

• Glutinous rice flour
• Black sesame paste
• Sugar
• Fresh ginger

Instructions

1. Make a dough with rice flour and water.
2. Wrap sesame paste inside small balls of dough.
3. Cook in boiling water and serve in ginger-sweetened syrup.

7. Mooncakes 

Mooncakes are a traditional pastry enjoyed during the Mid-Autumn Festival. They feature a rich, dense filling (like red bean paste, lotus seed paste, or salted egg yolks) encased in a thin, soft crust.

Ingredients

• • 200g all-purpose flour
  • 140g golden syrup
  • 5g alkaline water
  • 50g vegetable oil
  • 500g lotus seed paste or red bean paste
  • Salted egg yolks (optional)

Instructions

• Combine flour, syrup, alkaline water, and oil in a bowl. Knead until smooth. Cover and let it rest for an hour.
•  Divide the filling into small balls (about 30-40g each). If using salted egg yolks, embed one yolk in each ball.
•  Roll the dough into 25g balls. Flatten and wrap the filling completely. Shape into a sphere.
• Press the wrapped ball into a mooncake mold. Bake at 375°F (190°C) for 5 minutes, brush with egg wash, and bake for another 10-15 minutes until golden brown.
•  Allow the mooncakes to rest for 1-2 days for the crust to soften and flavors to develop.

8. Tangyuan

Tangyuan, glutinous rice balls filled with sweet sesame or peanut paste, symbolize unity and family harmony, making them a staple for the Lantern Festival.

Ingredients

• 200g glutinous rice flour
• 100ml water
• 100g black sesame paste or peanut butter
• 50g sugar
• Fresh ginger

Instructions

1. Prepare the dough: Mix rice flour with water to form a pliable dough. Cover to prevent drying out.
2. Prepare the filling: Mix sesame paste with sugar. Chill to make it easier to handle, then form small balls.
3. Assemble: Take a small piece of dough, flatten it, and wrap it around a filling ball. Roll into a smooth ball.
4. Cook: Boil water with sliced ginger and a little sugar. Add tangyuan and cook until they float. Serve warm in the ginger syrup.

9. Egg Tarts

Chinese egg tarts feature a buttery crust filled with creamy custard, drawing influence from Portuguese pastel de nata.

Ingredients

• • 200g all-purpose flour
  • 100g cold butter
  • 50g sugar
  • 1 egg yolk
  • 3 eggs120ml milk
  • 80g sugar

Instructions

1. Prepare the crust: Mix flour, butter, and sugar until crumbly. Add egg yolk and knead into a dough. Chill for 30 minutes, then roll out and line tart molds.
2. Prepare the custard: Beat eggs, sugar, and milk together until smooth. Strain to remove lumps.
3. Assemble and bake: Pour custard into the crust. Bake at 350°F (175°C) for 25 minutes or until set.

10. Mango Sago 

A tropical addition to Chinese dessert recipes combining mango’s sweetness with coconut milk’s creaminess and sago pearls’ chewiness.

Ingredients

• 2 ripe mangoes
• 50g sago (tapioca pearls)
• 200ml coconut milk
• 50g sugar

Instructions

1. Cook sago: Boil sago until translucent. Rinse under cold water to prevent sticking.
2. Prepare mango: Blend one mango into a puree and dice the other into cubes.
3. Combine: Mix coconut milk, sugar, sago, and mango puree. Chill and top with mango cubes before serving.

11. Snow Fungus Soup 

This dessert soup is not only tasty but also packed with nutrients, and an exquisite addition to chinese dessert recipes.

Ingredients

• 1 snow fungus (soaked and trimmed)
• 5-6 red dates
• 1 tbsp goji berries
• 80g rock sugar

Instructions

1. Prepare the fungus: Soak and clean snow fungus. Tear it into small pieces.
2. Simmer: Add all ingredients to a pot with 1.5 liters of water. Simmer for 1-2 hours until the soup becomes thick and gelatinous. Serve warm.

12. Almond Jelly

Light and fragrant, almond jelly is often served chilled with fruits or sweet syrup.

Ingredients

• 250ml almond milk
• 10g agar-agar
• 50g sugar

Instructions

1. Dissolve agar-agar: Heat almond milk with agar-agar and sugar until fully dissolved.
2. Set: Pour into a mold and refrigerate until firm. Cut into cubes and serve with syrup or fruits.

13. Pineapple Buns 

Known for their crumbly, golden topping, pineapple buns are a bakery favorite and among the popular Chinese dessert recipes,

Ingredients

• 300g bread flour
• 50g sugar
• 1 tsp yeast
• 100g butter
• 100g sugar
• 1 egg yolk

Instructions

1. Make the dough: Combine ingredients for the bun dough, knead, and let rise until doubled in size.
2. Make the topping: Cream butter, sugar, and egg yolk. Chill until firm.
3. Assemble: Shape buns, top with flattened pieces of the topping, and bake until golden.

14. Osmanthus Jelly

A light and fragrant jelly, perfect for summer days.

Ingredients

• 2 tsp dried osmanthus flowers
• 10g agar-agar
• 80g rock sugar

Instructions

1. Infuse flowers: Steep osmanthus in hot water for 10 minutes.
2. Make jelly: Heat water with agar-agar and sugar. Strain the osmanthus tea and add it to the mixture.
3. Set: Pour into molds and refrigerate until firm.

15. Steamed Milk Pudding 

Steamed milk pudding is a silky, creamy dessert made with milk and egg whites. Its rich texture and delicate flavor make it a beloved Cantonese treat.

Ingredients

• 500ml whole milk
• 3 egg whites
• 60g sugar

Instructions

• Heat the milk gently until it’s warm but not boiling. Stir in sugar until fully dissolved.
• Pour the milk into a bowl and let it cool to room temperature. As it cools, a thin skin will form on the surface.
• Whisk egg whites until foamy but not stiff. Gently mix the cooled milk into the egg whites, taking care not to break the milk skin.
• Carefully pour the mixture back under the milk skin to preserve it. Transfer to heatproof bowls or ramekins.
• Place the bowls in a steamer. Cover with foil to prevent water from dripping onto the surface.
• Steam over medium heat for 10-12 minutes or until the pudding is set but still slightly jiggly in the center.
• Let the pudding cool slightly before serving. Enjoy warm or refrigerate for a chilled version.

Conclusion

Chinese desserts are a delightful blend of tradition, flavor, and artistry, showcasing the country’s rich culinary heritage. From the intricate patterns of mooncakes to the comforting warmth of red bean soup, these recipes are more than just treats—these Chinese dessert recipes are the celebration of Chinese culture, history, and family traditions. Each dessert, whether it’s the chewy sweetness of tangyuan or the creamy indulgence of steamed milk pudding, offers a unique taste experience that reflects the diverse regions and flavors of China.