20 Delicious Chinese Dessert Recipes Authentic

Unlock the sweet secrets of Chinese cuisine with our roundup of 20 Delicious Chinese Dessert Recipes Authentic! Whether you’re craving the creamy texture of mango pudding or the chewy delight of red bean mochi, these treats are sure to transport your taste buds. Perfect for home cooks in North America looking to explore authentic flavors, this list promises to inspire your next dessert adventure. Let’s dive in!

Red Bean Soup

Delightfully simple yet deeply satisfying, this red bean soup combines creamy texture with a hint of sweetness, perfect for any season.

Ingredients

• 1 cup dried adzuki beans, soaked overnight
• 4 cups filtered water
• 1/2 cup organic cane sugar
• 1/4 tsp fine sea salt
• 1 cinnamon stick
• 1 tsp pure vanilla extract

Instructions

1. Drain and rinse the soaked adzuki beans under cold water.
2. In a medium saucepan, combine the beans and filtered water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 1 hour, or until beans are tender. Skim off any foam that rises to the surface.
4. Add the organic cane sugar, fine sea salt, and cinnamon stick. Stir gently to dissolve the sugar.
5. Continue to simmer uncovered for another 30 minutes, stirring occasionally, until the soup thickens slightly.
6. Remove from heat and stir in the pure vanilla extract. Discard the cinnamon stick.
7. For a smoother texture, blend half of the soup with an immersion blender, then return to the pot.

This soup boasts a velvety texture with a balance of sweet and earthy flavors. Serve warm with a dollop of coconut cream for an indulgent twist.

Black Sesame Tangyuan

Mouthwatering and subtly sweet, Black Sesame Tangyuan offers a delightful chew with a rich, nutty filling. Perfect for a cozy dessert or a festive treat, these glutinous rice balls are surprisingly simple to make.

Ingredients

• 1 cup glutinous rice flour
• 1/4 cup black sesame seeds, toasted and finely ground
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter, softened
• 3/4 cup warm water (110°F)
• 1/4 tsp fine sea salt

Instructions

1. In a medium bowl, combine ground black sesame seeds, sugar, and softened butter to form a paste. Chill for 15 minutes to firm up.
2. Divide the sesame paste into 12 equal portions, rolling each into a small ball. Set aside.
3. In a large bowl, mix glutinous rice flour with warm water and salt until a smooth dough forms. If too sticky, add a bit more flour.
4. Divide the dough into 12 equal pieces. Flatten each piece into a disc, place a sesame ball in the center, and seal tightly.
5. Bring a large pot of water to a boil over high heat. Gently add the tangyuan, stirring occasionally to prevent sticking.
6. Cook for 5-7 minutes, or until the tangyuan float to the surface. Remove with a slotted spoon.
7. Serve immediately in a small amount of the cooking water or with a light syrup.

Soft and chewy on the outside, the tangyuan reveal a molten, fragrant sesame center. Serve them warm for the best texture, or chill for a refreshing summer dessert.

Egg Tarts

Absolutely irresistible, egg tarts are a delightful treat that combines a buttery crust with a creamy, custard filling. Perfect for any occasion, these tarts are a testament to simplicity and elegance in baking.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
2. In a large bowl, combine flour and butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Roll out the dough on a lightly floured surface to 1/8-inch thickness. Cut into 12 rounds and press into the muffin tin.
5. In a separate bowl, whisk together eggs, sugar, milk, and vanilla extract until smooth. Strain the mixture through a fine sieve to ensure a silky filling.
6. Divide the filling among the pastry shells, filling each about 3/4 full. Tip: Pouring the filling slowly prevents air bubbles.
7. Bake for 20-25 minutes, or until the filling is set and the crust is golden. Tip: A slight jiggle in the center indicates perfect doneness.
8. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Velvety smooth with a hint of vanilla, these egg tarts boast a flaky crust that contrasts beautifully with the custard. Serve slightly warm with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent touch.

Mango Pudding

Ripe mangoes transform into a silky, luxurious dessert with minimal effort. This mango pudding is a refreshing end to any meal, boasting vibrant flavor and creamy texture.

Ingredients

• 2 cups pureed ripe mangoes
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tbsp unflavored gelatin
• 1/4 cup cold water
• 1 tsp pure vanilla extract

Instructions

1. Bloom gelatin by sprinkling it over cold water in a small bowl. Let stand for 5 minutes until softened.
2. Combine mango puree, heavy cream, and sugar in a medium saucepan. Heat over medium heat, stirring constantly, until sugar dissolves, about 3 minutes.
3. Remove from heat. Stir in bloomed gelatin until fully dissolved, ensuring no lumps remain.
4. Mix in vanilla extract for depth of flavor.
5. Strain mixture through a fine-mesh sieve into a large bowl to ensure smoothness.
6. Divide mixture evenly among 4 serving glasses. Refrigerate for at least 4 hours, or until set.

Heavenly smooth with a bright mango tang, this pudding pairs wonderfully with a dollop of whipped cream or fresh berries. For an elegant twist, garnish with edible flowers or mint leaves.

Sweet Taro Paste

Whip up a batch of sweet taro paste for a dessert that’s as versatile as it is delicious. This creamy, subtly sweet filling works wonders in pastries, buns, or simply enjoyed on its own.

Ingredients

• 2 cups peeled and diced taro root
• 1/2 cup granulated sugar
• 1/4 cup clarified butter
• 1/2 cup full-fat coconut milk
• 1/4 tsp fine sea salt

Instructions

1. Steam the diced taro root in a steamer basket over boiling water for 25 minutes, or until fork-tender.
2. Transfer the steamed taro to a food processor. Add granulated sugar, clarified butter, coconut milk, and fine sea salt.
3. Process on high until the mixture is completely smooth, scraping down the sides as needed, about 2 minutes.
4. Heat a non-stick skillet over medium-low heat. Add the taro mixture and cook, stirring constantly, for 10 minutes to thicken.
5. Remove from heat and let cool to room temperature before using or storing.

Zesty and rich, this sweet taro paste boasts a velvety texture that pairs beautifully with flaky pastry or as a filling for mochi. For an extra touch, drizzle with honey or sprinkle with toasted sesame seeds before serving.

Almond Jelly

Overlooked yet utterly refreshing, almond jelly is a simple dessert that delights with its subtle nuttiness and silky texture. Perfect for warm days or as a light finish to any meal.

Ingredients

• 2 cups unsweetened almond milk
• 1/4 cup granulated sugar
• 1 tbsp agar-agar powder
• 1 tsp pure almond extract

Instructions

1. In a medium saucepan, combine 2 cups unsweetened almond milk and 1/4 cup granulated sugar over medium heat. Stir until sugar dissolves completely, about 3 minutes.
2. Whisk in 1 tbsp agar-agar powder until no lumps remain. Bring mixture to a gentle boil, then reduce heat to low. Simmer for 5 minutes, stirring occasionally.
3. Remove from heat and stir in 1 tsp pure almond extract. Pour mixture into a shallow dish or individual molds. Let cool to room temperature, about 20 minutes.
4. Refrigerate for at least 2 hours, or until fully set and firm to the touch.
5. To serve, cut into cubes or unmold onto plates. Garnish with fresh fruit or a drizzle of honey if desired.

Almond jelly offers a delicate balance of flavors, with a texture that’s both firm and yielding. Serve it chilled with a sprinkle of toasted almond slices for added crunch.

Steamed Sponge Cake (Ma Lai Go)

Here’s a classic Steamed Sponge Cake (Ma Lai Go) recipe that’s fluffy, moist, and subtly sweet. Perfect for breakfast or tea time.

Ingredients

• 1 1/2 cups cake flour, sifted
• 1/2 cup granulated sugar
• 3 large pasture-raised eggs, lightly beaten
• 1/2 cup whole milk, at room temperature
• 1/4 cup clarified butter, melted and cooled
• 1 tbsp baking powder
• 1 tsp vanilla extract

Instructions

1. In a large mixing bowl, combine sifted cake flour and baking powder. Whisk to aerate.
2. Add granulated sugar to the flour mixture. Mix until evenly distributed.
3. Create a well in the center. Pour in lightly beaten eggs, whole milk, and vanilla extract. Stir until just combined.
4. Gently fold in melted clarified butter until the batter is smooth. Avoid overmixing to keep the cake light.
5. Prepare a steamer by bringing water to a boil over high heat. Reduce to medium-low once boiling.
6. Pour the batter into a greased 8-inch round cake pan. Tap the pan lightly to remove air bubbles.
7. Place the pan in the steamer. Cover with a lid. Steam for 25 minutes on medium-low heat.
8. Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, steam for an additional 5 minutes.
9. Remove the cake from the steamer. Let it cool in the pan for 10 minutes before transferring to a wire rack.

When steamed properly, Ma Lai Go has a tender crumb and a delicate sweetness. Serve warm with a drizzle of honey or a dollop of whipped cream for an extra treat.

Osmanthus Jelly

Unusual yet delightful, Osmanthus Jelly is a fragrant, floral dessert that’s surprisingly simple to make. Its delicate aroma and smooth texture make it a standout.

Ingredients

• 1 cup osmanthus flowers, dried
• 2 cups water, filtered
• 1/2 cup granulated sugar
• 1 tbsp agar-agar powder
• 1 tsp lemon juice, freshly squeezed

Instructions

1. In a medium saucepan, combine 2 cups filtered water and 1 cup dried osmanthus flowers. Bring to a simmer over medium heat, then reduce to low and steep for 10 minutes to infuse the water.
2. Strain the osmanthus flowers from the water, pressing gently to extract all flavor. Return the infused water to the saucepan.
3. Add 1/2 cup granulated sugar to the infused water, stirring over low heat until completely dissolved, about 2 minutes.
4. Sprinkle 1 tbsp agar-agar powder over the mixture, whisking continuously to prevent clumps. Bring to a gentle boil for 1 minute to fully dissolve the agar-agar.
5. Remove from heat and stir in 1 tsp freshly squeezed lemon juice for a subtle brightness.
6. Pour the mixture into a shallow dish or individual molds. Let cool to room temperature, then refrigerate for at least 2 hours until fully set.

This jelly boasts a silky texture with a floral sweetness that’s perfectly balanced by the lemon’s acidity. Serve chilled with a sprinkle of fresh osmanthus flowers on top for an elegant presentation.

Pumpkin Cake (Nian Gao)

Zesty and comforting, this Pumpkin Cake (Nian Gao) blends traditional flavors with a moist, dense texture perfect for autumn gatherings.

Ingredients

• 1 cup pumpkin puree, homemade or canned
• 1 cup glutinous rice flour
• 1/2 cup granulated sugar
• 1/4 cup coconut milk, full-fat
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan with clarified butter.
2. In a large bowl, whisk together pumpkin puree, coconut milk, lightly beaten eggs, and vanilla extract until smooth.
3. Sift glutinous rice flour, granulated sugar, ground cinnamon, ground nutmeg, and salt into the wet ingredients. Mix until just combined.
4. Pour batter into the prepared cake pan. Tap the pan gently on the counter to remove air bubbles.
5. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Best enjoyed slightly warm, this cake offers a chewy texture with a rich pumpkin flavor. Serve with a dollop of whipped cream or a drizzle of honey for added sweetness.

Peanut Mochi

Mochi meets peanut butter in this irresistible fusion dessert. Perfect for those who love chewy textures and nutty flavors.

Ingredients

– 1 cup glutinous rice flour
– 1/4 cup granulated sugar
– 1 cup water
– 1/2 cup smooth peanut butter, preferably organic
– 1 tbsp clarified butter
– 1/4 tsp sea salt
– 1/4 cup roasted peanuts, finely chopped

Instructions

1. In a microwave-safe bowl, combine glutinous rice flour, granulated sugar, and water. Whisk until smooth.
2. Cover the bowl with plastic wrap, leaving a small vent. Microwave on high for 2 minutes.
3. Stir the mixture with a wet spatula to ensure even cooking. Microwave for another 1 minute.
4. Add clarified butter and sea salt to the hot mochi. Fold gently until fully incorporated.
5. Dust a clean surface with glutinous rice flour. Turn the mochi dough onto the surface.
6. Divide the dough into 8 equal pieces. Flatten each piece into a disc.
7. Place 1 tsp of peanut butter in the center of each disc. Fold the edges over the filling, sealing tightly.
8. Roll each filled mochi in chopped peanuts to coat.
9. Serve immediately or store in an airtight container for up to 2 days.
Filled with creamy peanut butter and coated in crunchy peanuts, these mochi offer a delightful contrast of textures. Enjoy them as a snack or dessert, slightly warmed for extra softness.

Lychee Jelly

Just when you thought jelly couldn’t get more refreshing, lychee jelly comes along. This dessert is a tropical escape in every bite, perfect for summer.

Ingredients

• 1 cup lychee juice, freshly pressed
• 1/2 cup granulated sugar
• 2 tbsp agar-agar powder
• 1/2 cup cold water
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. In a medium saucepan, combine lychee juice and sugar. Heat over medium heat until sugar dissolves completely, about 3 minutes.
2. Whisk agar-agar powder into cold water until no lumps remain. Tip: Ensure the mixture is smooth to avoid clumps in the jelly.
3. Pour agar-agar mixture into the saucepan with lychee juice. Stir continuously for 2 minutes to integrate.
4. Increase heat to medium-high. Bring the mixture to a boil, then immediately reduce to a simmer for 5 minutes, stirring occasionally.
5. Remove from heat. Stir in lemon juice for a subtle tang. Tip: Lemon juice balances the sweetness and enhances the lychee flavor.
6. Strain the mixture through a fine-mesh sieve into a mold or serving dishes to ensure a smooth texture.
7. Let cool at room temperature for 10 minutes, then refrigerate for at least 2 hours until fully set. Tip: For quicker setting, place in the freezer for 30 minutes before refrigerating.

Firm yet wobbly, this jelly bursts with the sweet, floral notes of lychee. Serve with fresh lychee pieces or a drizzle of coconut milk for an extra layer of flavor.

Sweet Ginger Milk Curd

Zesty and comforting, Sweet Ginger Milk Curd is a traditional dessert with a smooth, pudding-like texture. It’s subtly spiced with fresh ginger and sweetened just right.

Ingredients

• 2 cups whole milk
• 1/4 cup granulated sugar
• 1 tbsp freshly grated ginger
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, combine 2 cups whole milk and 1/4 cup granulated sugar. Heat over medium heat until the sugar dissolves, stirring occasionally.
2. Add 1 tbsp freshly grated ginger to the milk mixture. Stir well to infuse the flavor.
3. Continue heating the mixture until it reaches 180°F, using a candy thermometer to monitor the temperature.
4. Remove the saucepan from heat. Slowly stir in 1 tbsp lemon juice to curdle the milk, creating a soft curd texture.
5. Let the mixture sit undisturbed for 5 minutes to allow the curds to fully form.
6. Strain the curds through a fine-mesh sieve into serving bowls, pressing gently to remove excess whey.
7. Chill the Sweet Ginger Milk Curd in the refrigerator for at least 1 hour before serving.

Mildly tangy from the lemon and warmly spiced by ginger, this dessert is a delightful contrast of flavors. Serve it chilled with a drizzle of honey or a sprinkle of crushed pistachios for added texture.

Fried Sesame Balls (Jian Dui)

Hailing from the streets of China, Fried Sesame Balls (Jian Dui) are a crispy, chewy delight that’s surprisingly simple to make at home.

Ingredients

• 1 cup glutinous rice flour
• 1/4 cup granulated sugar
• 1/2 cup warm water
• 1/2 cup red bean paste
• 1/2 cup white sesame seeds
• 2 cups vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine 1 cup glutinous rice flour and 1/4 cup granulated sugar.
2. Gradually add 1/2 cup warm water to the dry ingredients, kneading until a smooth dough forms. Tip: The dough should be pliable but not sticky; adjust with more flour or water as needed.
3. Divide the dough into 12 equal pieces, rolling each into a ball.
4. Flatten each ball in your palm, place 1 teaspoon of red bean paste in the center, and seal tightly. Tip: Ensure no filling is exposed to prevent bursting during frying.
5. Roll each filled ball in 1/2 cup white sesame seeds until fully coated. Tip: Lightly dampen the balls for better sesame seed adhesion.
6. Heat 2 cups vegetable oil in a deep fryer or heavy-bottomed pot to 350°F over medium heat.
7. Fry the sesame balls in batches, turning occasionally, until golden brown and puffed, about 4-5 minutes. Drain on paper towels.

Delightfully crunchy on the outside with a sweet, molten center, these Fried Sesame Balls are best served warm. For an extra touch, drizzle with honey or serve alongside a scoop of vanilla ice cream.

Eight Treasure Rice Pudding

Luscious and comforting, this Eight Treasure Rice Pudding is a delightful blend of textures and flavors. Perfect for a cozy dessert or a festive occasion.

Ingredients

• 1 cup glutinous rice, soaked overnight
• 1/2 cup granulated sugar
• 2 cups whole milk
• 1/4 cup clarified butter
• 1/2 cup mixed dried fruits (apricots, raisins, cranberries), finely chopped
• 1/4 cup roasted nuts (almonds, walnuts), roughly chopped
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Drain the soaked glutinous rice and rinse under cold water until the water runs clear.
2. In a heavy-bottomed pot, combine the rice, milk, and clarified butter. Bring to a simmer over medium heat.
3. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally to prevent sticking.
4. Add the sugar, vanilla extract, cinnamon, and salt. Stir well to combine.
5. Continue cooking, uncovered, for another 10 minutes, or until the pudding thickens to a creamy consistency.
6. Fold in the mixed dried fruits and roasted nuts, reserving a small amount for garnish.
7. Remove from heat and let stand for 5 minutes to allow flavors to meld.
8. Serve warm, garnished with the reserved fruits and nuts.

Ultimate in comfort, this pudding offers a creamy texture with bursts of sweetness and crunch. Try serving it in individual bowls topped with a drizzle of honey for an extra touch of elegance.

Walnut Cookies

These walnut cookies are a crisp, buttery delight with a rich nutty flavor. Perfect for pairing with your afternoon coffee or tea.

Ingredients

– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– 2 cups all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp sea salt
– 1 cup walnuts, finely chopped

Instructions

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
3. Gradually add lightly beaten eggs and vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together all-purpose flour, baking powder, and sea salt.
5. Slowly add the dry ingredients to the wet mixture, stirring just until combined.
6. Fold in finely chopped walnuts until evenly distributed throughout the dough.
7. Using a tablespoon, scoop dough and roll into balls. Place on prepared baking sheets, spacing 2 inches apart.
8. Flatten each ball slightly with the back of a spoon for even baking.
9. Bake for 12-15 minutes, or until edges are golden brown.
10. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Yield cookies with a delightful crunch and a melt-in-your-mouth texture. Serve them alongside a dollop of vanilla ice cream for an indulgent treat.

Coconut Tapioca Pudding

Rich in texture and flavor, Coconut Tapioca Pudding is a delightful dessert that combines the chewiness of tapioca pearls with the creamy sweetness of coconut milk.

Ingredients

• 1/2 cup small pearl tapioca
• 2 cups full-fat coconut milk
• 1/2 cup organic cane sugar
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions

1. Rinse 1/2 cup small pearl tapioca under cold water until the water runs clear. Soak in 2 cups of water for 30 minutes.
2. Drain the tapioca pearls and transfer them to a medium saucepan.
3. Add 2 cups full-fat coconut milk, 1/2 cup organic cane sugar, and 1/4 tsp fine sea salt to the saucepan.
4. Bring the mixture to a gentle boil over medium heat, stirring constantly to prevent sticking.
5. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the tapioca pearls are translucent and the mixture has thickened.
6. Remove from heat and stir in 1 tsp pure vanilla extract.
7. Let the pudding cool for 5 minutes before transferring to serving dishes.
8. Chill in the refrigerator for at least 2 hours to set completely.

Silky and satisfying, this pudding offers a perfect balance of sweetness and coconut flavor. Serve it chilled with a sprinkle of toasted coconut flakes or fresh mango slices for an extra tropical twist.

Steamed Custard Buns (Nai Wong Bao)

Warm, fluffy, and subtly sweet, these steamed custard buns are a delightful treat that combines simplicity with indulgence.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1/2 tsp active dry yeast
• 1/4 cup whole milk, warmed to 110°F
• 1 tbsp clarified butter, melted
• 1/4 tsp fine sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup heavy cream
• 1/2 tsp pure vanilla extract

Instructions

1. In a large bowl, combine sifted flour, sugar, and yeast. Mix thoroughly.
2. Add warmed milk and melted clarified butter to the dry ingredients. Stir until a dough forms.
3. Knead the dough on a lightly floured surface for 10 minutes, until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. While dough rises, whisk together eggs, heavy cream, and vanilla extract in a medium bowl to create the custard filling.
6. After rising, punch down the dough and divide into 8 equal pieces. Roll each piece into a ball.
7. Flatten each ball into a disc, place 1 tbsp of custard filling in the center, and pinch edges to seal.
8. Place each bun on a parchment-lined steamer basket, ensuring space between them for expansion.
9. Cover and let buns rest for 15 minutes before steaming.
10. Steam over boiling water for 12 minutes on medium-high heat. Do not open the lid during steaming.
11. Turn off heat and let buns sit for 5 minutes before removing to prevent collapsing.

Soft and pillowy, these buns reveal a creamy, rich custard center. Serve them warm for a comforting breakfast or as a sweet finish to any meal.

Mooncake (Lotus Seed Paste)

Kickstart your Mid-Autumn Festival with these homemade mooncakes, featuring a smooth lotus seed paste encased in a tender, golden crust. Perfect for sharing, they’re a delightful blend of sweet and savory.

Ingredients

• 2 cups lotus seed paste
• 1 cup golden syrup
• 1/4 cup clarified butter, melted
• 3 cups all-purpose flour, sifted
• 1/2 tsp alkaline water
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Combine golden syrup, clarified butter, and alkaline water in a bowl. Whisk until emulsified.
3. Gradually fold in sifted flour until a soft dough forms. Rest for 30 minutes covered.
4. Divide dough into 20 equal portions. Roll each into a ball.
5. Flatten each ball into a disc. Place 1 tbsp lotus seed paste in center. Enclose and seal.
6. Press each filled dough ball into a mooncake mold. Tap to release onto prepared sheet.
7. Bake for 10 minutes. Remove, cool for 5 minutes, then brush with egg wash.
8. Return to oven. Bake for 15 more minutes until golden brown.
9. Cool completely on a wire rack before serving.

Allow mooncakes to rest for 1-2 days for flavors to meld. The crust will soften, revealing a rich, buttery texture against the sweet, dense lotus paste. Serve with jasmine tea for an authentic experience.

Sweet Rice Dumplings (Zongzi)

Celebrate the tradition with sweet rice dumplings, a festive treat wrapped in bamboo leaves. These sticky, flavorful parcels are a labor of love, perfect for sharing.

Ingredients

• 2 cups glutinous rice, soaked overnight
• 1/2 cup dried lotus seeds, soaked for 2 hours
• 1/4 cup dried red dates, pitted
• 1/4 cup rock sugar, crushed
• 10 bamboo leaves, soaked overnight and rinsed
• Kitchen twine, for tying

Instructions

1. Drain the soaked glutinous rice and lotus seeds separately. Pat dry with a clean towel.
2. In a medium bowl, mix the rice, lotus seeds, red dates, and rock sugar until evenly distributed.
3. Take two bamboo leaves, overlap them at the center, and fold into a cone shape. Fill the cone with the rice mixture, leaving 1 inch at the top.
4. Fold the top of the leaves over the filling, then secure with kitchen twine. Repeat with remaining leaves and filling.
5. In a large pot, bring water to a boil. Add the dumplings, ensuring they are fully submerged. Reduce heat to a simmer and cook for 2 hours.
6. Remove the dumplings with tongs and let them cool for 10 minutes before unwrapping.

Meticulously wrapped, these dumplings reveal a sticky, sweet interior with a hint of floral aroma from the lotus seeds. Serve warm with a drizzle of honey for an extra layer of sweetness.

Pineapple Cake

Zesty and vibrant, this pineapple cake brings a tropical twist to your dessert table. Its moist crumb and tangy sweetness make it a standout.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/2 cup unsalted butter, room temperature
– 2 pasture-raised eggs, lightly beaten
– 1 cup crushed pineapple, drained
– 1/2 cup whole milk
– 1 tsp pure vanilla extract
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and lightly dust with flour.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Gradually add beaten eggs to the butter mixture, ensuring each addition is fully incorporated.
4. Fold in sifted flour, baking powder, baking soda, and salt, alternating with milk, starting and ending with dry ingredients.
5. Gently mix in crushed pineapple and vanilla extract until just combined.
6. Pour batter into prepared pan, smoothing the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Tip: For an even rise, tap the pan on the counter before baking to release air bubbles.
Tip: Ensure all ingredients are at room temperature for a smoother batter.
Tip: Do not overmix the batter to keep the cake tender.

Outstandingly moist, this cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. The pineapple adds a juicy burst, making each bite refreshingly sweet.

Summary

These 20 Delicious Chinese Dessert Recipes Authentic offer a sweet journey through China’s rich culinary traditions. Perfect for home cooks in North America looking to explore new flavors, each recipe is a doorway to authentic tastes and techniques. We invite you to try these delights, share your favorites in the comments, and spread the sweetness by pinning this article on Pinterest. Happy cooking!