12 Simple Traditional Chinese New Year Desserts! #chinesenewyear #lunarnewyear #chinesedesserts
Recipes in this Video
Originating from China, Tangyuan is traditionally enjoyed during the Lantern Festival and family reunions, symbolizing unity and togetherness. The dish features glutinous rice flour formed into balls, often filled with sweet pastes, and served in a warm ginger syrup. In modern times, Tangyuan has gained popularity beyond its traditional roots, with variations seen in many Asian cuisines, celebrating its comforting texture and delightful flavors.
Ingredients
- ●glutinous rice flour
- ●water
- ●sugar
- ●black sesame paste
- ●peanut butter
- ●red bean paste
- ●coconut flakes
- ●ginger
Instructions
- 1Mix glutinous rice flour with water in a bowl until a smooth dough forms.
- 2Divide the dough into small balls, about the size of a marble.
- 3Flatten each ball and place a small amount of filling (black sesame paste, peanut butter, or red bean paste) in the center.
- 4Carefully fold the dough over the filling and roll it back into a ball, sealing it completely.
- 5Bring a pot of water to a boil over high heat.
- 6Gently drop the filled balls into the boiling water.
- 7Cook until the tangyuan float to the surface, about 5-7 minutes.
- 8Remove the tangyuan with a slotted spoon and transfer to a serving bowl.
- 9Prepare a ginger syrup by boiling sliced ginger with water and sugar until fragrant.
- 10Pour the ginger syrup over the tangyuan before serving.
- 11Serve warm, optionally garnished with coconut flakes.
Ingredient Alternatives
glutinous rice flour
Healthier: almond flour
Cheaper: regular rice flour
Almond flour is lower in carbohydrates, while regular rice flour is more accessible.
black sesame paste
Healthier: sunflower seed butter
Cheaper: tahini
Sunflower seed butter offers a similar nutty flavor, while tahini is often less expensive.
peanut butter
Healthier: almond butter
Cheaper: sunflower seed butter
Almond butter is healthier, while sunflower seed butter is budget-friendly.
red bean paste
Healthier: homemade bean puree
Cheaper: canned beans
Homemade puree is healthier and canned beans are more economical.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups glutinous rice flour
- ●1 cup water
- ●1 cup sugar
- ●1/2 cup red bean paste (optional)
- ●1/4 cup dried fruit (optional)
- ●1/4 tsp salt
Instructions
- 1In a mixing bowl, combine glutinous rice flour and salt.
- 2Gradually add water to the flour mixture, stirring until smooth.
- 3Add sugar and mix until fully dissolved.
- 4If using, fold in red bean paste and dried fruit into the batter.
- 5Grease a round cake pan or a heatproof dish.
- 6Pour the batter into the prepared pan, smoothing the top with a spatula.
- 7Steam the cake over boiling water for about 45-60 minutes, or until set.
- 8Remove from the steamer and let it cool completely.
- 9Once cooled, slice the cake into pieces and serve.
- 10Nian Gao can be enjoyed as is or pan-fried for a crispy texture.
Equipment
Ingredients
- ●1 cup taro, peeled and cubed
- ●1/2 cup tapioca flour
- ●1/4 cup sugar
- ●1/4 tsp salt
- ●4 cups water
- ●1/2 cup coconut milk
- ●1/4 cup sweetened condensed milk (optional)
- ●1/4 cup crushed ice (for serving)
Instructions
- 1In a pot, bring 4 cups of water to a boil.
- 2Add the cubed taro to the boiling water and cook until soft, about 15-20 minutes.
- 3Drain the taro and mash it in a bowl until smooth.
- 4In the bowl with the mashed taro, add tapioca flour, sugar, and salt. Mix until a dough forms.
- 5Divide the dough into small balls, about 1 inch in diameter.
- 6In a separate pot, bring water to a boil and add the taro balls. Cook until they float to the surface, about 5-7 minutes.
- 7Remove the taro balls with a slotted spoon and set aside.
- 8In a serving bowl, combine coconut milk and sweetened condensed milk (if using).
- 9Add the cooked taro balls to the bowl with the coconut milk mixture.
- 10Serve warm or chilled over crushed ice.
Equipment
Ingredients
- ●1 1/4 cups all-purpose flour
- ●1/2 cup unsalted butter, softened
- ●1/4 cup granulated sugar
- ●1/4 tsp salt
- ●1 large egg yolk
- ●3/4 cup milk
- ●3/4 cup heavy cream
- ●1/2 cup granulated sugar
- ●3 large eggs
- ●1 tsp vanilla extract
- ●1/4 tsp ground nutmeg
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine the flour, softened butter, sugar, and salt. Mix until crumbly.
- 3Add the egg yolk and mix until the dough forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- 4Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan. Prick the bottom with a fork.
- 5In a saucepan, heat the milk and heavy cream over medium heat until just simmering. Remove from heat.
- 6In a separate bowl, whisk together the sugar, eggs, and vanilla extract until smooth.
- 7Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
- 8Strain the mixture through a fine sieve into a measuring cup to remove any lumps.
- 9Pour the custard mixture into the prepared tart shell.
- 10Sprinkle the ground nutmeg on top of the custard.
- 11Bake in the preheated oven for 30-35 minutes, or until the custard is set and lightly golden.
- 12Allow to cool before slicing and serving.
Equipment
Mango pudding is a beloved dessert in India, especially during the summer when mangoes are in season. This creamy treat is often served at celebrations and family gatherings, symbolizing warmth and hospitality. With its rich flavor and smooth texture, it has also gained popularity in various forms across Asia and beyond, often incorporating local fruits and flavors.
Ingredients
- ●mango pulp
- ●sugar
- ●milk
- ●heavy cream
- ●gelatin
- ●vanilla extract
- ●lemon juice
- ●water
- ●salt
Instructions
- 1Prepare the gelatin by dissolving it in warm water and let it sit until it thickens.
- 2Blend mango pulp with sugar, lemon juice, and a pinch of salt until smooth.
- 3Heat milk in a saucepan over medium heat until steaming, then remove from heat.
- 4Stir in the prepared gelatin until fully dissolved.
- 5Combine the mango mixture with the milk and mix well.
- 6In a separate bowl, whip heavy cream until soft peaks form.
- 7Gently fold the whipped cream into the mango mixture until fully incorporated.
- 8Pour the mixture into serving cups or a mold.
- 9Refrigerate for at least 4 hours, or until set and firm.
- 10Garnish with fresh mango slices or mint leaves before serving.
Ingredient Alternatives
heavy cream
Healthier: coconut cream
Cheaper: whipped topping
Coconut cream adds richness with fewer calories.
gelatin
Healthier: agar-agar
Cheaper: cornstarch
Agar-agar is plant-based and suitable for vegans.
sugar
Healthier: honey
Cheaper: brown sugar
Honey provides natural sweetness and flavor.
milk
Healthier: almond milk
Cheaper: evaporated milk
Almond milk is lower in calories and dairy-free.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups glutinous rice flour
- ●3/4 cup water
- ●1/4 cup sugar
- ●1/2 cup sesame paste
- ●1/4 cup crushed peanuts
- ●1/4 cup red bean paste
- ●1/4 cup coconut milk (optional)
- ●1/4 cup corn starch (for dusting)
Instructions
- 1In a mixing bowl, combine glutinous rice flour and sugar.
- 2Gradually add water to the flour mixture, stirring until a dough forms.
- 3Knead the dough for about 5 minutes until smooth and pliable.
- 4Divide the dough into small balls, about the size of a tablespoon.
- 5Flatten each ball and place a small amount of sesame paste, crushed peanuts, or red bean paste in the center.
- 6Wrap the dough around the filling and roll it back into a ball, ensuring the filling is sealed inside.
- 7Bring a pot of water to a boil and gently drop the rice balls into the water.
- 8Cook the rice balls until they float to the surface, about 5-7 minutes.
- 9Remove the rice balls with a slotted spoon and place them in a bowl of cold water to stop the cooking process.
- 10Serve warm, drizzled with coconut milk if desired.
Equipment
Originating from the Portuguese, Egg Tarts became a beloved treat in Macau, where they were adapted to local tastes. Traditionally served as a dessert or snack, these tarts embody a fusion of culinary influences, reflecting Macau's rich history as a trading port. Today, they are enjoyed worldwide, often found in bakeries and restaurants, celebrated for their flaky crust and creamy custard filling.
Ingredients
- ●all-purpose flour
- ●butter
- ●sugar
- ●salt
- ●water
- ●milk
- ●eggs
- ●vanilla extract
- ●cream
- ●nutmeg
- ●cinnamon
- ●lemon zest
Instructions
- 1Prepare the pastry dough by mixing flour, butter, sugar, and salt until crumbly.
- 2Add water gradually and mix until the dough forms a ball.
- 3Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 4Roll out the chilled dough on a floured surface until thin.
- 5Cut circles from the dough and fit them into muffin tins.
- 6Preheat the oven to 400°F (200°C).
- 7In a bowl, whisk together eggs, sugar, and vanilla extract until combined.
- 8Heat milk and cream in a saucepan until just simmering, then remove from heat.
- 9Slowly add the hot milk mixture to the egg mixture, whisking continuously.
- 10Strain the mixture through a fine sieve to remove any lumps.
- 11Pour the custard into the prepared pastry shells, filling them about 3/4 full.
- 12Bake in the preheated oven for 20-25 minutes until the custard is set and the tops are golden brown.
- 13Remove from the oven and let cool slightly before serving.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil reduces saturated fat while providing a similar texture.
heavy cream
Healthier: half-and-half
Cheaper: whole milk
Half-and-half maintains creaminess with fewer calories.
vanilla extract
Healthier: vanilla bean
Cheaper: vanilla flavoring
Vanilla bean offers a natural flavor boost.
sugar
Healthier: honey
Cheaper: brown sugar
Honey adds sweetness with a unique flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups glutinous rice
- ●4 cups water
- ●1/2 cup red bean paste
- ●1/2 cup lotus seeds
- ●1/2 cup dried longan
- ●1/2 cup dried apricots
- ●1/2 cup raisins
- ●1/2 cup walnuts
- ●1/2 cup sugar
- ●1/4 cup coconut milk
- ●1/4 tsp salt
Instructions
- 1Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
- 2Drain the soaked rice and place it in a steamer lined with cheesecloth or parchment paper.
- 3Steam the rice for about 30 minutes until it becomes translucent and sticky.
- 4In a bowl, mix the red bean paste, lotus seeds, dried longan, dried apricots, raisins, and walnuts together.
- 5Once the rice is cooked, remove it from the steamer and let it cool slightly.
- 6In a large mixing bowl, combine the steamed rice with the mixed ingredients, sugar, coconut milk, and salt. Stir until well combined.
- 7Transfer the mixture into a greased mold or dish, pressing it down firmly to pack it tightly.
- 8Cover the mold with plastic wrap or a lid and steam for an additional 20-30 minutes.
- 9Once done, let it cool completely before slicing into pieces.
- 10Serve at room temperature or chilled.
Equipment
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup sugar
- ●1/2 cup milk
- ●1/4 cup vegetable oil
- ●1/4 cup rose water
- ●1 tsp baking powder
- ●1/2 tsp ground ginger
- ●1/4 tsp salt
- ●1/2 cup egg whites (about 4 large eggs)
Instructions
- 1In a mixing bowl, combine the all-purpose flour, sugar, baking powder, ground ginger, and salt. Mix well.
- 2In another bowl, whisk together the milk, vegetable oil, and rose water until combined.
- 3Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 4In a separate bowl, beat the egg whites until soft peaks form.
- 5Gently fold the beaten egg whites into the batter until no white streaks remain.
- 6Prepare a steamer by bringing water to a boil in a pot.
- 7Pour the batter into a greased cake pan that fits into the steamer.
- 8Place the cake pan in the steamer, cover, and steam for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 9Once done, carefully remove the cake from the steamer and let it cool for a few minutes before inverting it onto a plate.
- 10Serve warm or at room temperature, optionally garnished with additional rose water or edible flowers.
Equipment
Ingredients
- ●1 cup sesame seeds
- ●1/2 cup honey
- ●1/4 cup almond flour
- ●1/4 cup coconut flakes
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1Toast the sesame seeds in a dry skillet over medium heat until golden brown, about 5-7 minutes. Stir frequently to prevent burning.
- 2In a mixing bowl, combine the toasted sesame seeds, almond flour, coconut flakes, honey, vanilla extract, and salt.
- 3Mix the ingredients until well combined and a sticky dough forms.
- 4Using your hands, take small portions of the mixture and roll them into balls, about 1 inch in diameter.
- 5Place the formed balls on a parchment-lined baking sheet.
- 6Refrigerate the balls for at least 30 minutes to firm up.
- 7Once firm, serve the sesame seed dessert balls as a sweet treat or snack.
Equipment
Originating from China, mooncakes are traditionally enjoyed during the Mid-Autumn Festival, symbolizing reunion and harmony. These round pastries, filled with sweet or savory fillings, are often exchanged among family and friends, embodying the spirit of togetherness. Today, mooncakes have gained global popularity, with variations reflecting local tastes and customs, making them a cherished treat beyond their cultural roots.
Ingredients
- ●all-purpose flour
- ●golden syrup
- ●lye water
- ●vegetable oil
- ●red bean paste
- ●lotus seed paste
- ●mixed nuts
- ●egg yolks
Instructions
- 1Mix all-purpose flour, golden syrup, lye water, and vegetable oil in a bowl until a smooth dough forms.
- 2Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- 3Divide the dough into equal portions based on the desired mooncake size.
- 4Flatten each dough portion into a disc on a lightly floured surface.
- 5Place a spoonful of red bean paste or lotus seed paste in the center of each disc.
- 6Fold the dough over the filling and seal it tightly, shaping it into a ball.
- 7Lightly dust a mooncake mold with flour and press the filled dough ball into the mold.
- 8Carefully remove the mooncake from the mold and place it on a baking sheet lined with parchment paper.
- 9Preheat the oven to 180°C (350°F).
- 10Bake the mooncakes for 15-20 minutes or until golden brown.
- 11Remove from the oven and let cool for 10 minutes before brushing with a thin layer of egg wash.
- 12Let the mooncakes cool completely before serving.
Ingredient Alternatives
golden syrup
Healthier: honey
Cheaper: corn syrup
Honey provides natural sweetness with fewer processed ingredients.
red bean paste
Healthier: sweet potato puree
Cheaper: canned pumpkin
Sweet potato puree is lower in sugar and adds fiber.
lotus seed paste
Healthier: almond paste
Cheaper: peanut butter
Almond paste offers a nutty flavor with less cost.
egg yolks
Healthier: flaxseed meal
Cheaper: silken tofu
Flaxseed meal can replace yolks while maintaining moisture.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups glutinous rice flour
- ●3/4 cup water
- ●1/4 cup sugar
- ●1/2 cup black sesame paste
- ●1/4 cup crushed peanuts (optional)
- ●1/4 cup red bean paste (optional)
- ●1/4 cup coconut milk (for serving)
- ●1/4 cup syrup (for serving)
Instructions
- 1In a mixing bowl, combine glutinous rice flour and sugar.
- 2Gradually add water to the flour mixture, stirring until a dough forms.
- 3Knead the dough for about 5 minutes until smooth and pliable.
- 4Divide the dough into small balls, about the size of a tablespoon.
- 5Flatten each ball and place a small amount of black sesame paste, red bean paste, or crushed peanuts in the center.
- 6Wrap the dough around the filling and roll it back into a ball, ensuring the filling is sealed inside.
- 7Bring a pot of water to a boil and gently drop the dumplings in.
- 8Cook the dumplings until they float to the surface, about 5-7 minutes.
- 9Remove the dumplings with a slotted spoon and place them in a bowl.
- 10Serve warm with coconut milk and syrup drizzled on top.
Equipment
Fried Dough Twists, or You Tiao, have their roots in Chinese cuisine, traditionally enjoyed during breakfast alongside soy milk or congee. These crispy, golden treats symbolize prosperity and are often served during festivals and celebrations. Today, they've gained popularity beyond China, appearing in various forms across Asia and in Chinese communities worldwide, often enjoyed as a snack or street food.
Ingredients
- ●all-purpose flour
- ●water
- ●baking powder
- ●sugar
- ●salt
- ●yeast
- ●milk
- ●oil
- ●sesame seeds
- ●egg
- ●vanilla extract
- ●cornstarch
- ●baking soda
- ●vinegar
- ●cinnamon
Instructions
- 1Mix flour, baking powder, sugar, and salt in a bowl.
- 2Dissolve yeast in warm water and let sit until frothy, about 5 minutes.
- 3Add yeast mixture and milk to the dry ingredients and mix until a dough forms.
- 4Knead the dough on a floured surface for about 5-10 minutes until smooth.
- 5Cover the dough with a damp cloth and let rise in a warm place for 1 hour.
- 6Roll out the dough into a rectangle about 1/2 inch thick.
- 7Cut the dough into strips about 1 inch wide.
- 8Twist each strip and place on a floured surface.
- 9Heat oil in a deep pan over medium heat until shimmering.
- 10Fry the twisted dough in batches until golden brown, about 2-3 minutes per side.
- 11Remove from oil and drain on paper towels.
- 12Sprinkle with sesame seeds or cinnamon if desired.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: bread flour
Whole wheat flour adds fiber and nutrients.
sugar
Healthier: honey
Cheaper: brown sugar
Honey offers natural sweetness with a unique flavor.
milk
Healthier: almond milk
Cheaper: water
Almond milk reduces calories while maintaining moisture.
oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil adds a distinct flavor without breaking the bank.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup almond flour
- ●1/2 cup sugar
- ●1/4 cup vegetable oil
- ●1/4 cup almond milk
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1/2 tsp almond extract
- ●1/4 cup whole almonds (for topping)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine the all-purpose flour, almond flour, sugar, baking soda, and salt.
- 3In another bowl, mix the vegetable oil, almond milk, and almond extract until well combined.
- 4Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
- 5Scoop tablespoon-sized portions of dough and roll them into balls.
- 6Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 7Press a whole almond into the center of each cookie.
- 8Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- 9Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Equipment
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