Cantonese desserts have a vast difference from western desserts. Desserts such as sweet soups, rice dough balls with fillings, sesame balls, bao, and all different kinds and flavors of jelly are all popular cantonese desserts. Black sesame, red bean, lotus seed, haw berries, osmanthus flowers, taro, and coconut milk are widely used in cantonese desserts.
Egg Tarts (蛋挞)
HongKong style egg tarts, one of the most popular cantonese desserts made from a crispy, buttery crust and an egg custard filling.
Sweet Soups (糖水)
Sweet soups, a general dessert topic that refers to, quite literally, sweet soups. There are all different types of sweet soups such as taro coconut milk tapioca, papaya rock sugar, sweet black sesame, and red bean with rice dough balls.
Jelly Desserts
Jelly desserts, a popular dessert best served cold. Osmanthus jelly (left) is typically made with alternating layers of coconut milk jelly and osmanthus jelly containing wolfberries and the osmanthus flowers; however, osmanthus jelly can also be served without the coconut milk jelly layers. Grass jelly (right) is made from the mesona chineensis plant. It is often eaten just as is, added as a topping to drinks such as milk and fruit teas, and added to sweet soups.
Candied Haw (冰糖葫蘆)
Candied haw berries, a skewer of sour haw berries coated in a glistening layer of liquid sugar.
Tofu Pudding (豆腐花)
Tofu pudding, a dessert made from coating soft, silky tofu pudding with a sweet sugar glaze, best served cold.
Black Sesame Rolls (芝麻卷)
Black sesame rolls, cooked by drying black sesame paste and chilled in the refrigerator afterwards.
Bao (包)
Bao, famously popular in the Chinese cuisine. There is a vast variation of bao dishes. Bao is typically filled with a pork/vegetable filling and steamed or pan fried; however, bao can also be baked with sweet fillings. Taro, runny egg custard, and red bean fillings are popular at many bakeries.
