1. Milk pudding (雙皮奶)
Soft silky puddings are prized in Cantonese cuisine, and milk puddings have acquired quite a fan base in Hong Kong! Set with egg whites, these bowls of snowy-white custards can be had plain, or flavoured lightly with ginger syrup.
The lemon cuts the intense sweetness of the condensed milk perfectly and the crushed biscuits on top give a sort of upside-down-cheesecake effect.
2. Red bean soup (紅豆沙)
If you're a fan of the azuki bean desserts, then you'll love red bean soup. Literally translating to "red bean sand", red bean is basically cooked in water and sugar until it breaks down into a thick, lava-like mush. Variations are also commonly available - pumpkin, lotus seeds and ginkgo can be added for a more satisfying dessert.
Channelling those Tim Tam vibes! Check out these incredibly moreish (and adorable) biscuits that are a matcha made in heaven! #BringBackTheClassics
Dorayaki makes a tasty teatime cake rather than after-dinner dessert. However, simply adding matcha to the cake batter – and serving with cream – gives you a smarter-looking dish more appropriate to a dessert course. I’ve provided a recipe for the adzuki bean paste, but you can purchase tinned cooked red bean paste from Japanese or Asian supermarkets.
3. Black sesame soup (芝麻糊)
Have we mentioned that we really like soups? Black sesame is also ground and cooked into a thick paste, and this rich, black bowl can be had at any time from breakfast to a little after-dinner somethin' somethin'. If you're a black sesame super-fan, you'll probably be able to finish the bowl on your own, or you could also order this mixed with the milder almond paste dessert, for a little yin-yang deliciousness!
Hong Kong Day Dessert
Shop 8, 405-411 Sussex St, (Enter from, Little Hay St, Sydney NSW 2000
Like a giant profiterole, topped with a streusel-like mixture that adds sweetness and crunch.
Think delicious black sesame paste stirred through fluffy pancake batter. Umm, yum! Or in the words of Natsuko Kuwahara's dog Kipple: “Geez, cutlery. How I long for fingers.”
4. Egg tarts (蛋撻)
You didn't think we'd talk about sweets from Hong Kong without mentioning egg tarts, did you? Whether you love the ones with puff pastry, shortcrust pastry, or the Portuguese versions that are popular in Macau, there's no denying that a box of these marigold-yellow tarts is a must-eat when in Hong Kong!
Considered to be a legacy of the Portuguese and British, these ubiquitous Cantonese custard tarts have been around since the 1940s.
It will come as no surprise that silky, smooth custard-y tarts reign supreme in Hong Kong. How could they not!
5. Sweet silken tofu (豆腐花)
There's no better argument for the versatility of tofu than having it for both your main and your dessert. This tofu is usually served from large steaming barrels and topped with a fragrant ginger syrup.
Tofu really has a sensational sweet side as Luke Nguyen shares on of his all-time favourite desserts.
Inspired by the flavours of different teas, Varuni uses oolong tea to make tofu from scratch. The fragrance of the tea helps to create a balance of flavours created in her tea inspired bento box. Using local gin and dill with fresh oysters from Tasmania, this is a great recipe using some of Tasmania’s best produce.
6. Glutinous rice balls (湯圓)
Traditionally served at a family table to signify togetherness and union, these chewy little dumplings come plain (and in cute colours like pastel pink and green), or filled with flavours like black sesame, peanut, salted egg yolk, and chocolate!
These Indonesian peanut filled morsels can be enjoyed as a light after-meal treat, or even just as a midday snack.
Each ball is a mouthful of complimenting textures and flavours – chewy and runny, sweet and slightly salty, intensely nutty and rich – balanced with the subtle bitterness and fragrance from lightly honey-sweetened green tea.
7. Mango pudding with sago and pomelo (楊枝甘露)
At yum cha, the typical 'safe' dessert to order for a child would be the mango pudding. Creamy pudding set in a cup or glass would often be topped with a drizzle of evaporated milk. This variation brings the classic dessert to a whole new grown-up level: sago pearls and a fresh citrus hit of pomelo add another level of flavour to this summer classic.The Dessert Kitchen
Shop1/78 Harbour St, Haymarket NSW 2000
Based on the classic Cantonese mango sago pudding, this is a fine dessert. In this variation, I've paired mango with coconut cream and milk-soaked sago, plus a pinch of salt. Served cold, it is a light and gentle end to a meal.
Every single Cantonese restaurant in the world has mango pudding on the menu. If white people order deep-fried ice cream, then Asians order mango pudding. For Mr Wong, I wanted to give this classic more texture and put my own stamp on it. I added tapioca, those mouth-popping balls that you eat with frozen yoghurt, fresh pomelo and mango, as well as passionfruit granita to accentuate the tropical fruit vibe.