Pastry Recipes

A sweet, chewy, golden-orange pan-fried dessert. Made by blending steamed kabocha squash with glutinous rice flour, stuffed with red bean paste, and coated in sesame seeds.

A modern, elegant, no-bake twist on the traditional mooncake. Eaten cold, featuring a soft, chewy, slightly translucent mochi-like skin, often filled with fruit, matcha, or custard.

A refreshing, translucent, golden-brown dim sum dessert cake. It boasts a perfectly bouncy, slightly chewy texture (thanks to water chestnut flour) loaded with crunchy bits of fresh water chestnut.

A visually spectacular, jewel-like dome of sweet, sticky glutinous rice, encasing a core of red bean paste, and heavily studded with eight 'treasures' of candied fruits, dates, and nuts.

The ultimate Chinese New Year dessert. A dense, sticky, deeply caramelized cake made from glutinous rice flour and brown slab sugar. Served freshly steamed, or chilled and pan-fried with egg.

A traditional Manchu snack that became wildly popular across China. Fluffy strands of fried egg batter bound together by a sticky, sweet maltose syrup into a soft, chewy block.

The classic bakery treat often gifted during Chinese New Year. A crumbly, sandy, incredibly buttery cookie infused with almond extract and topped with a single whole almond.

The crown jewel of Hong Kong bakeries. A perfectly flaky, crumbly shortcrust pastry shell filled with a bright yellow, impossibly silky, wobbly sweet egg custard.

A classic dim sum and bakery treat. Deep-fried glutinous rice balls covered in white sesame seeds, boasting a crispy, nutty exterior, a chewy mochi-like shell, and a sweet red bean filling.

The indispensable delicacy of the Mid-Autumn Festival. A dense, rich pastry with a beautiful, intricately patterned soft crust, stuffed with sweet lotus seed paste and salted egg yolks.

A beloved pastry from Lecce in Puglia. A small, oval pie made with a lard-based shortcrust (pasta frolla) and filled with a dense, lemon-scented pastry cream.