Chinese desserts recipes include cookies, tarts, fortune cookies, fruit-based dishes, puddings and cakes. These are tried and tested Chinese recipes for authentic and delicious Chinese desserts at home. … Chocolate Ginger Lychees, Custard Tarts, Almond Cookies, Ginger Date Wontons and interesting ways to prepare fruit.
Chocolate Ginger Lychees
This recipe makes about 2 dozen.
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
- 1 can (20 ounces or 565 g) whole pealed lychees
- 2 ounces (60 g) of preserved candied ginger or candied cherries
- 6 ounces (170 g) of semi sweet baking chocolate (6 squares)
- 1 tablespoon (15 mL) vegetable shortening
1.Drain lychees. spread round side up between several layers of paper toweling. Let stand until dry, about 1 hour.
2.Cut ginger or cherries into slivers or tiny pieces. carefully stuff the ginger or cherries inside the cavities of the lychees
3.Combine chocolate and shortening in a small sauce-pan or in top of a double boiler over boiling water. cook over low heat, stirring constantly. When chocolate melts, remove from the heat and cool slightly.
4.Dip each Stuffed lychee in the melted chocolate, coating them completely. Carefully lift the lychees out of the chocolate and place round side up on wax paper. When finished dipping the lychees drizzle remaining chocolate over them and make nice patterns
5.Refrigerate until cold
- 1 lb (500 g) large apples, of uniform size
- 3 1/2 oz (100 g) glutinous rice
- 6 tbsp (85 g) sugar
- 2 tbsp cornstarch (corn flour) dissolved in 2 tdsp water
- 1/2 oz (15 g) walnut meat
- 1/2 oz (15 g) melon seeds, skinned
- 1/2 oz (15 g) raisins
- 1/2 oz (15 g) preserved green plum, diced
- 1/2 oz (15 g) preserved dates, pitted
- 1/2 oz (15 g) preserved melon strips
- 1/2 oz (15 g) preserved tangerine, diced
- 1/2 oz (15 g) preserved apple, diced
- 1/2 oz (15 g) haw jelly, diced
1.Wash the apples and cut off the tops 1 1/4 inches (3 cm) below the stems. These will be the caps. Peel and core the apples.
2.Wash the glutinous rice until the water is clear and drain. Put into a heat-proof bowl. Add 1/2 cup (130 ml) water. Steam for 25 minutes. Mix rice with the walnut meat, melon seeds, raisins, preserved green plums, dates, melon strips, tangerines, apple, and 4 tbsp sugar.
3.Fill the apples and top with the caps. Fasten the caps on with toothpicks. Place in a heat-proof dish and steam for 20 minutes, or until tender.
Remove the toothpicks and place the apples in serving dishes. Bring 1 cup of water and the remaining 2 tbsp sugar to a boil in a saucepan. Add the cornstarch, stirring, until slightly thickened. Pour over the apples. Sprinkle with the diced haw jelly, and serve.
- All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
- 3 cups (750ml) all-purpose flour
- 1 teaspoon (5ml) salt
- 1 cup (250ml) vegetable shortening or lard
- 4 to 6 tablespoons (60 to 90ml) hot tap water
- 3 eggs
- 1/3 cup (80ml) sugar
- 1 1/2 cups (375ml) milk
- Combine flour and 1/2 teaspoon (2ml) of salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough water to form a dough ball. Cut in half.
- Roll out each half on lightly floured surface until 1/8 inch (0.5cm) thick. Cut 12 circles from each half 3 inches (8cm) in diameter.
- Fit pastry circles into greased muffin cups, pressing sides so they reach rims.
- Beat eggs. Stir in sugar and remaining 1/2 teaspoon (2ml) salt. Gradually blend in milk. Spoon about 2 tablespoons (30ml) egg mixture into each pastry.
- Bake in preheated 350F (180C) oven until knife inserted in center of custards comes out clean. 25 to 30 minutes. Remove tarts from pan. Cool on wire racks.
White Fungus with Rock Sugar
- 1/2 oz (15 g) white fungus (tremella)
- 2 egg whites
- 1 1/8 cups (250 g) rock sugar or granulated sugar
- 20 tangerine sections, fresh or canned
1.Soak the white fungus in warm water for 1 hour. Remove the stems and clean thoroughly, discarding any discoloured parts. Break the clusters into individual pieces and let soak in a bowl of fresh water.
2.Heat 3 cups (750 ml) of water in pot and add the sugar. Letting it melt into a syrup. Beat the egg whites and mix them with a little water. Stir into the syrup and bring to a boil. Pour the syrup into a heat-proof bowl and add the white fungus. Cover the bowl tightly, place in a steamer, and steam for 1 1/2 hours or until the white fungus are very soft and the liquid is thick. Pour into individual bowls and place tangerines on top of the soup. Serve warm or chilled.
- 3 tangerines
- 5 tsp cornstarch (corn flour) dissolved in 5 tsp water
- 7 tsp (100 g) sugar
- 2 oz (50 g) haw jelly, diced
1.Peel the tangerines and divide into sections. Remove the strings and seeds and cut into 1/2 inch (1 cm) dice. Set aside.
2.Pour 5 cups (1,250 ml) of water into a saucepan. Add the sugar and bring to a boil. Skim off the foam. Add the cornstarch and cook, stirring, until slightly thickened. Stir in the tangerines. Pour into individual bowls and sprinkle with the diced haw jelly.
Peaches in Sweet Glaze
- 1 1/2 lb (750 g) peaches
- 2 tbsp (50 g) honey
- 10 tbsp (100 g) sugar or to taste
1.Halve the peaches and remove the pits. Place in a heat-proof bowl and steam until tender and cooked through. Peel and cut each half again. Let cool.
2.Bring 5 cups (1,250 ml) of water to a boil. Stir in the sugar and honey and boil until the syrup thickens. Pour over the peaches, let cool slightly, and sever.
Chinese Yams in Syrup
- 1 1/2 lb (750 g) Chinese yams
- 2 oz (50 g) cucumber, diced
- 1 1/3 cups (300 g) sugar
- 2 oz (50 g) haw jelly, diced
- 2 tsp (50 g) honey
- 1 tsp sesame oil
- 1 tsp preserved osmanthus flowers (optional)
1.Wash and peel the yams and cut into 1 inch (26 mm) sections. Set aside.
2.Heat the oil and 3 1/2 tsp (50 g) sugar in a wok over a low fire, stirring until melts into a yellow syrup. Stir in the yam sections. Add 3 cups (750 ml) of water, the remaining 1 cup (250 g) sugar, the honey and the osmanthus flowers. Simmer over low heat until the yam is very tender and the syrup thickens. Place in a dish, sprinkle with the haw jelly and cucumber dice, and serve.
Apples in Spun Syrup
- 1 lb (500 g) firm, slightly tart apples
- 1 egg
- 3 1/2 oz or 11 tbsp (100 g) flour
- 2 cups (500 ml) vegetable oil for deep-frying; use about 4 1/2 oz (130 ml)
- 1/2 cup (125 g) rock sugar or granulated sugar
- 1 tbsp sesame oil
1.Peel the apples and cut into diamond-shaped pieces or wedges. Mix the egg and flour into a batter. Coat the apple pieces with the batter.
2.Heat the oil in a wok to about 350oF (175oC), or until a sliver of ginger or a piece of green leaf sizzles when tossed into the oil. Add the apple pieces and deep-fry 1 minute or until the pieces float to the heat surface. Remove and drain well.
3.Pour all the oil out of the wok. Add 1 cup of boiling water and the rock sugar. Bring to a boil, them turn the heat to low and cook, stirring constantly, until the syrup spins a thread. Add the apple pieces. Turn and toss carefully so each piece is covered with the syrup. Remove and serve immediately, before the syrup hardens. Sprinkle with the sesame oil. Dip each piece of apple into a bowl of cold water to make it cool enough to eat.
- 1 cup shortening
- 3/4 cup sugar
- 2 eggs
- 1 tablespoon almond extract
- 2-1/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup blanched almond halves
- 1 egg beaten
In a large bowl with electric beaters, cream the shortening and sugar. Beat in the eggs, one at a time, and mix well. Add the almond extract.
In another bowl, sift together the flour, baking soda, and salt. With a wooden spoon, gradually stir the flour mixture into the shortening. The dough should be fairly firm. Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter. Wrap in waxed paper and refrigerate for 4 hours.
Preheat the oven to 375 degrees F. Cut the dough crosswise into 1/4 inch thick slices. Place cookies on an ungreased cookie sheet. Top each cookie with an almond half. Brush cookies lightly with beaten egg. Bake for about 10 minutes, or until light golden brown.
Sweet Potatoes in Syrup
- 1 lb (500 g) sweet potatoes
- 2 cups (500 ml) vegetable oil for deep-frying; use about 3 1/2 oz (100 ml)
- 5/8 cup or 10 1/2 tbsp (150 g) sugar
- 2 tbsp (50 g) honey
- 2 tbsp cornstarch (corn flour), dissolved in 2 tbsp water
- 2 oz (50 g) haw jelly, diced
1.Wash and peel the sweet potatoes. Cut into 2 1/2 by 3/4 inch by 3/4 inch (6 cm by 2 cm by 2 cm) strips.
2.Heat the oil in a wok to 350oF(175oC), or until a 1-inch (25 mm) cube of day-old bread browns in 1 minute when dropped into the oil. Add the sweet potatoes, and deep-fry until brown.
3.Pour out the oil and add 9 oz (250 ml) of water to the wok. Add the sugar and cook, stirring, until it dissolves. Then add the honey and cornstarch. Cook, stirring, until thickened. Add the sweet potatoes and stir so each piece is coated with the syrup. Place on a plate, sprinkle with the haw jelly, and serve.
- 14 oz (400 g) fresh Baihe, a plant related to the lily family; the dried white petals are eaten
- 7 oz (200 ml) milk
- 5 tbsp (75 g) sugar
- 2 tsp sesame oil
- 2 tbsp cornstarch (corn-flour) dissolved in 2 tbsp water
1.Break the flower petals off the stems and wash. Blanch the petals twice in boiling water and drain.
2.Pour the milk into a wok and add the sugar, sesame oil, flower petals, and cornstarch. Heat the wok, bring to a boil and stir for several times and remove. The cooking must be done quickly and carefully to prevent the dish from sticking to the wok.
- 1 watermelon, about 10 lb
- 7 tbsp (100 g) cornflour
- 11 tbsp (100 g) flour
- 2 eggs whites, beaten
- 7 tbsp cornstarch (cornflour)
- 3 cups (750 ml) vegetable oil for deep-frying; uses about 3 1/2 oz (100 ml)
1.Cut the watermelon in half and scoop out the pulp. Remove any seeds from the pulp and cut the pulp into. diamonds. Coat with the flour. Mix the egg whites with cornstarch and a little water into a batter.
2.Heat the oil in a wok over high fire to about 250oF(120oC), or until small bubbles appear around a 1 inch (2 cm) cube of day-old bread dropped into the oil. Dip the watermelon pieces in the batter and add to the oil. Deep-fry until the coating becomes firm. Turn off the heat and continue to deep-fry the watermelon until light brown. Remove, drain well, sprinkle with the sugar, and serve.
- 1 lb (500 g) peanuts
- 10 tsp (50 g) cornflour
- 5/8 cup (150 g) granulated sugar
1.Heat the peanuts in a wok or pan. Dry-fry them until very crisp. Set aside.
2.Heat the sugar and 3 1/2 oz (100 ml) warm water in a wok, stirring until the sugar dissolves. Continue to stir until the thin syrup bubbles. Stir in the peanuts. Gradually add the cornflour until the peanuts are well-coated with the syrup. Remove, let cool slightly, and serve.
Sweet Marinated Lotus Roots
- 14 oz (400 g) fresh lotus roots
- 7 tbsp (100 g) granulated sugar
- 1/4 tsp green preserved plum, shredded (substitute candied green cherry)
- 1/4 tsp red preserved plum, shredded (substitute candied red cherry)
1.Wash and peel the lotus roots. Remove the joints and cut into 1/4 inch (1/2 cm) slices.
2.Blanch in boiling water for 1 minute, rinse under cold water and drain well. Place on a serving dish and sprinkle with the sugar and the preserved plums or cherries.
Note: This easily-prepared dish of crunchy lotus roots is a popular summer refreshment.
Ginger Date Wontons
Since versatile wonton wrappers have a neutral flavor they go perfectly with sweet ingredients, too. I like to serve them warm with a scoop of vanilla ice cream, but they’re equally delicious enjoyed at room temperature. Makes: 24 wontons
- 1/3 cup chopped walnuts or almonds
- 8 Medjool dates, pitted and coarsely chopped
- 4 tablespoons chopped crystallized ginger
- 1 tablespoon grated lemon peel
- 2 teaspoons butter, softened
- 24 wonton wrappers
- Cooking oil for deep-frying
- Combine filling ingredients in a bowl; mix well.
- Make each wonton: Place 1 teaspoon filling in center of a wonton wrapper; keep remaining wrappers covered with a kitchen towel to prevent them from drying out. Brush edges of wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull two opposite corners together, moisten one corner with water, and overlap with the other corner; press to seal. Cover filled wontons with a clean dry towel.
- In a wok, heat oil for deep-frying to 350°F. Deep-fry wontons, a few at a time, turning occasionally, until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature.
Adapted from Martin Yan’s Culinary Journey through China
Chinese Sticky Cake (Nian Gao)
3/4 cup water
1. In a small pan, boil water.
This steamed fruit cake is a favorite for Chinese New Year.
Place salt, alum, baking soda, and ammonium bicarbonate in a mixing bowl. Add water and stir until thoroughly dissolved. Add flour. Stir with chopsticks to make the dough soft and smooth.
Knead the dough until it is elastic.
Remove dough and stretch it into a long strip, 1/3-inch thick and 2 inches wide. Sprinkle with a little flour.
Using a knife or cleaver, cut dough into 20 strips 1/2-inch wide. Pick up a strip from the end with a spatula, turn it around and place it directly on top of the next strip (10 pieces).
Lay a chopstick on top of these double strips. Press down. Repeat process with remaining pieces.
Heat oil for deep-frying. Pick up one double strip. Hold the two ends and stretch it until it is 9 inches long.
Drop into hot oil. Turn dough on both sides continuously with chopstick until it is golden brown and expands. Remove and drain. Repeat with other strips.
May be prepared in advance and refrigerated or frozen. Before serving, thaw, if necessary, and reheat in oven at 400 degrees for 5 minutes.
This recipe is from Madame Wong’s Long Life Chinese Cookbook.
Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.
Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.
Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.
Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.
Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.