How to Make Chinese Dessert Recipes

I was anxious to learn how to make Chinese dessert recipes since I love Asian food so much. I really did not even know what kind of desserts might be found there. Other than cookies, I do not think I have ever had dessert at a Chinese restaurant. That could be due to the fact that after eating I was too full to think of dessert. As I said, I love Chinese food. Most of the time the dinner is served with rice which is very filling so a “fortune cookie” is plenty for dessert.

I must say that I do look forward to finishing my meal with a fortune cookie. That is so unique to the Chinese cuisine and the perfect ending. So I thought it was unique to the Chinese cuisine! When I was learning how to make Chinese dessert recipes, little did I know that the “fortune cookies” is a creation from America. There are many cookie recipes traditional to China often being flavored with black sesame seeds, almonds, oranges or ginger.

When learning how to make desserts I always look at the fruits available. Like most countries or regions, look at the locally grown fruits. These fresh fruits are always used abundantly in making flavorful dessert recipes. Bananas, mangos (This is the fruit- in Ohio many call a green bell pepper “mango”) and pineapples are the top fruits grown and used in China. Actually almost all the pineapples grown in China are used by its people and not exported.

Oranges, mandarin oranges, kumquats and lemons are used abundantly in desserts as well as in all the cooking. The lychee is also very important to cooking when learning how to make Chinese dessert recipes. I have many recipes which include this fruit but I have a hard time purchasing. I have seen it in cans occasionally but not often. Many desserts include the dragon fruit but this is also hard to get here in the United States unless you are in a very large city.

Logans, loquats and wampees are also grown in areas of China but do not seem to be included in a lot of recipes (Not mine anyway). It may be that they do not ship as well or there is not interest. Kiwi and coconut are often included in Chinese desserts and are very easy to buy almost anywhere in the United States. I have many dessert recipes which list papayas as one of the main ingredients. (Perhaps these are American-Chinese recipes.) However, while I was learning how to make Chinese dessert recipes I understand that China has a problem growing papayas. Most are genetically modified and the heat destroys the fruit before it ripens.

Almonds and other nuts are used in Chinese recipes of all kinds. They are usually toasted or blanched, cut in slivers, chopped or ground. Black sesame seeds and others are in many dessert recipes and fresh ginger is the favorite seasoning in all kinds of recipes.  As I was learning how to make Chinese dessert recipes as well as all Chinese cooking, I found eggs and cream everywhere. Rice is also another ingredient found in all Asian cooking including desserts.

As I was learning how to make Chinese dessert recipes I was surprised to see listed dragon’s “beard candy”. This is our cotton candy sold at all fairs and carnivals. I was not surprised to find custards, custard filled tarts and many other cream and egg desserts. I also knew that every country in the world, including China loves ice cream. I did not know, however that one of their favorite desserts is “fried” ice cream; I thought this was primarily in Mexico. Other favorite desserts are ones made with rice and sweet red beans. Black sesame seed rolls and various cakes namely the “crystal” cake are among the top desserts.

How to Make Chinese Dessert Recipes
FORTUNE COOKIES RECIPE (Makes 3 jumbo size)

These fortune cookies are great to make for a party when you know how to make Chinese dessert recipes.

  • ½ Cup flour
  • 1 Tablespoon cornstarch
  • ¼ Cup sugar
  • ¼ Teaspoon salt
  • ¼ Cup vegetable oil
  • ¼ Cup egg whites
  • 1 ½ Teaspoons water
  • 1 Teaspoon vanilla

Preheat oven to 300F degrees.

On 1 X 3 inch papers, write 3 fortunes; lay aside.

In a mixing bowl combine flour, cornstarch, sugar and salt.

Add oil, egg whites, water and vanilla; blend until smooth.

Bake one cookie at a time on a greased baking sheet.

Drop 1/3 cup of the batter onto baking sheet; spread out to 10 inch circle.

Bake each cookie about 13 to 15 minutes until golden brown.

IMMEDIATELY place a fortune paper in center of hot cookie.

Use pot holders to protect your hands; bring two opposite side of cookie together.

Gently pull ends together to crease; hold cookie in hands until cooled and crisp.

When completely cold store in airtight container; makes 3.


Pineapple Pastries RecipeHow to Make Chinese Dessert Recipes

Make these sweet pineapple pastries when you learn how to make Chinese dessert recipes.

Pineapple Filling

  • ½ of Medium pineapple
  • ½ Cup sugar
  • 1/3 Cup water


  • ½ Cup butter
  • 2 Cups flour
  • 2 Beaten egg yolks
  • ½ Teaspoon vanilla
  • 5-6 Tablespoons cold water
  • 2 Slightly beaten egg whites

TO MAKE FILLING peel pineapple; remove eyes, cut in and core.

Chop pineapple to make 1 ½ cups; place in medium saucepan.

Add sugar and 1/3 cup water to saucepan; bring to a boil.

REDUCE heat and gently boil about 25 minutes until thickened stirring occasionally; cool.

NOTE: Watch so it does not stick and scorch at end of cooking.

TO MAKE DOUGH in a large bowl cut butter into flour until crumbly; stir in yolks and vanilla until combined.

Sprinkle 1 tablespoon of the cold water over part of flour mixture; gently toss with fork.

Repeat adding 1 tablespoon of water at a time tossing until all is moist and soft dough ball forms.

With hands shape into smooth ball; cover and chill for 1 hour.

PREHEAT OVEN TO 400F degrees.

Divide dough in half; roll each half on lightly floured surface to 10 X 10 inch square.

Cut each square into 16 squares (2 ½ inch squares.

Spoon 1 teaspoon pineapple filling in the center of each square. 

Bring up 2 corners overlapping slightly; place on ungreased baking sheet.

Brush lightly with egg white to seal; bake 10 to 12 minutes until lightly browned.

Cool on wire rack; makes 32.

Pineapple Pastries RecipePineapple Pastries Recipe


When you learn how to make Chinese dessert recipes these tasty cookies will make a great finish to any meal. 

  • 2 ¼ Cups self rising flour
  • ¼ cup sugar
  • 2 Tablespoons sesame seeds
  • 1 Teaspoon grated orange peel
  • 2/3 Cup orange juice
  • 1 Tablespoon solid shortening
  • Oil for frying
  • Powdered sugar

In medium bowl combine and stir flour, sugar, sesame seeds and orange peel.

Stir in orange juice and shortening; knead to form a soft dough.

On lightly floured surface roll dough to 1/8 inch thickness.

Cut dough into rectangles (3 ½ X 1 ½); cut a slit in the center of each.

Bring one up through the slit to make a twist.

Heat oil in heavy pot or Dutch oven about 2 inches deep to about 375F degrees.

Fry until golden brown on both sides turning one time.

Remove with slotted spoon to paper towels to drain.

Dust with powdered sugar; makes about 30.


Coconut Papaya Rice RecipeCoconut Papaya Rice Recipe

When you learn how to make Chinese dessert recipes this coconut papaya dessert will be a favorite. It is served warm but is great cold.

  • 1 Cup white rice
  • 1/3 Cup water
  • 1/4 Cup sugar
  • ¼ Teaspoon salt
  • ¼ Teaspoon cinnamon
  • 1/8 Teaspoon ground nutmeg
  • 1 Can (14 ounces) unsweetened coconut milk
  • 1 Ripe papaya (About 1 pound) peeled, seeded and chopped

In saucepan combine rice, water, sugar, salt, cinnamon, nutmeg and coconut milk.

Heat to a boil stirring occasionally; reduce heat, cover and simmer about 20 minutes.

NOTE: Do not remove lid or stir during the cooking (after bringing to boil).

After removing from heat fluff rice quickly with a fork.

COVER AGAIN and let steam 5-10 minutes.

Mash HALF of the papaya; stir mashed papaya and chopped papaya into the rice.

Heat only until mixture is hot stirring occasionally; serves 6.


Learn how to make Chinese dessert recipes like these banana fritters with a caramel coating.

  • ½ Cup flour
  • 2 Tablespoons cornstarch
  • ¾ Teaspoon baking powder
  • ½ Cup water
  • 2 Firm bananas
  • Vegetable oil

Caramel Coating

  • 2/3 Cup sugar
  • 1/3 Cup warm water
  • 1 Tablespoon vegetable oil
  • 2 Teaspoons sesame seeds

Combine in bowl flour, cornstarch and baking powder.

Add water and stir until smooth.

Peel bananas and cut into ½ inch thick diagonal slices.

Place banana slices in batter and toss to coat evenly.

Pour oil 1 ½ inches deep in a heavy pan or Dutch oven.

Heat oil to 350F degrees; lift 1 piece of fruit at a time into hot oil.

NOTE: Pick pieces of fruit up with a fork letting excess batter drip off before dropping in oil.

Cook several pieces at a time until golden brown about 2 minutes.

Remove fruit from hot oil with a slotted spoon onto paper towels to drain.

Generously oil a flat serving dish; set aside.

Fill a serving bowl to the brim with ice cubes; cover with water.

TO MAKE CARAMEL COATING place sugar, water and oil in 10 inch frying pan.

Stir mixture to blend and place over high heat.

When mixture begins to bubble; shake pan constantly to prevent burning.

Continue cooking and shaking about 9 minutes until a pale straw color.

Remove from heat and add sesame seeds; swirl mixture to blend seeds.

Drop bananas in mixture and swirl to coat evenly.

Immediately use 2 spoons to remove bananas from syrup; place on oiled plate.

Dip each piece of fruit in the ice water to harden syrup and cool bananas.


This torte makes an elegant presentation when you learn how to make Chinese dessert recipes.

  • 4 Eggs (Room temperature)
  • ¼ Cup sugar
  • 2 Tablespoons flour
  • 2 ½ Teaspoons baking powder
  • ½ Teaspoon salt
  • 1 Cup chopped macadamia nuts (Lightly salted)


  • 4 Cups (About 2 ¼ pounds) fresh pineapple (Cut in 1 inch cubes)
  • 1 ½ Tablespoons fresh lime juice
  • 2 Teaspoons grated lime peel
  • 1 Cup sugar
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon cornstarch
  • 1 Tablespoon cold water
  • 1 ½ Tablespoons dark rum
  • 2/3 Cup chopped macadamia nuts (Lightly salted)
  • 1 Small peeled pineapple

Preheat oven to 350F degrees.

Grease, line with parchment paper, grease again and lightly flour (2) 8 inch round cake pans.

Combine eggs and sugar in mixing bowl until light; set aside.

Sift together the flour, baking powder and salt; beat into the egg mixture.

Stir the 1 cup chopped macadamia nuts into the batter until blended.

Divide batter evenly between the 2 prepared pans.

Bake about 12 minutes until top springs back when touched.

Run knife around edges of cakes; turn out on racks and remove parchment paper.

Cool cakes completely.

TO MAKE FILLING puree 4 cups of pineapple, lime juice and lime peel; set aside.

Heat sugar and butter in heavy saucepan over low heat.

Stir until sugar turns golden brown about 25 minutes; add pineapple mixture.

Simmer stirring occasionally until reduced to 2 cups about 2 hours.

Dissolve cornstarch in cold water; stir into pineapple mixture until thickened about 1 minute.

Cool pineapple mixture completely; stir in rum.

Place 1 cake layer on plate and top with 1/3 of filling; top with second cake layer.

Spread remaining filling on top and sides of cake.

Press remaining 2/3 cup chopped macadamia nuts on top and sides of cake.

Remove eyes from the peeled pineapple; cut into ½ inch slices.

Cut each slice into thirds and core; arrange pineapple decoratively around torte before serving.