Dessert Recipes

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.

The essential dessert of the Lantern Festival. Soft, chewy, perfectly round dumplings made from glutinous rice flour, oozing with a hot, liquid black sesame filling, served in a sweet ginger broth.

A famous Shunde dessert that seems like magic. A solid block of sweetened milk is cut into rectangles, coated in a light batter, and deep-fried, resulting in a crispy shell with a hot, melting, creamy interior.

The softest, silkiest tofu you will ever eat. Served warm in delicate, trembling scoops, drowned in a clear, sweet ginger syrup. A beloved traditional street dessert.

An elegant, translucent, wobbly dessert. Crystal clear agar or gelatin suspended with beautiful, fragrant yellow osmanthus flowers and sweet goji berries, offering a delicate floral flavor.

An incredibly fragrant, jet-black dessert soup. Toasted black sesame seeds and rice are blended and simmered into a smooth, thick, nutty, and highly nutritious sweet paste.

A deeply comforting, traditional dessert soup. Sweet, earthy adzuki beans simmered slowly with rock sugar and dried tangerine peel until they melt into a rich, velvety texture.

A highly popular modern Hong Kong dessert soup. A refreshing, vibrant yellow, chilled puree of sweet mangoes and creamy coconut milk, filled with chewy sago pearls and bursts of tart pomelo pulp.

A decadent, multi-layered dessert beverage. Sweet rose milk loaded with chewy basil seeds, silky glass noodles, jelly, and topped with vanilla ice cream.

A popular Bengali sweet. Oval-shaped, spongy cottage cheese (chenna) dumplings boiled in sugar syrup and rolled in desiccated coconut.

A rich, creamy, and indulgent dessert from Western India made by slowly boiling milk until it reduces to a sweet, thick, and nutty liquid.

Festive, bright orange spheres made from thousands of microscopic, deep-fried gram flour pearls bound together by sugar syrup.