List of Chinese desserts

Chinese desserts are sweet foods and dishes that are served with tea, along with meals"Chinese Desserts."Kaleidoscope - Cultural China
. Accessed June 2011. or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.

Chinese desserts

A

* '' Xingren doufu'' 杏仁豆腐 -- a curdled dessert often translated as "almond tofu", despite actually being made from apricot kernel milk.
* Aiwowo 艾窝窝 -- small, round glutinous rice dumplings filled with sugar and various nuts.

B

* Banana roll 香蕉糕 -- nugget-sized glutinous rice cakes with the fragrance of banana oil
* ' 拔丝地瓜 -- sweet potato chunks stir-fried in pan with sugar until having a stretchy coating.
* Black sesame roll 芝麻卷
* Black sesame soup 黑芝麻糊 -- sweet, creamy soup made from powdered black sesame, usually served hot
* '' Bingfen'' 冰粉 -- clear jellies made from the seeds of '' Nicandra physalodes'', usually served cold with brown sugar syrup and other toppings

* Bubble tea 珍珠奶茶 -- a tea-based beverage with tapioca pearls.

C

* ''Chao hong guo'' 炒红果 -- whole hawthorn fruits braised in sugar.
* Ching bo leung 清补凉 -- cold, coconut-based tongsui with various toppings, common in (sub-)tropical provinces (e.g. Hainan, Guangxi)
* ''Chongyang'' cake -- rice cakes consumed on ''Chongyang'' Day, an autumn holiday with traditions of paying respects to elders and ancestors
* ''Ciba'' 糍粑 -- rice cakes made by mashing steamed glutinous rice common in southwestern China, with many variations
* Coconut bar 椰汁糕 -- cold curds of coconut milk
* Crystal cake 水晶饼 -- baked, flaky pastries with fillings primarily made from sugar and lard

D

* '' Douhua'' 豆花 -- sweet bean curd
* Dragon's beard candy 龙须糖
* Double skin milk 双皮奶 -- steamed milk pudding.

E

* Ear-hole fried cake 耳朵眼炸糕 -- fried millet rice cakes with red bean paste fillings; named after the shallow alley ('' hutong'') it originated in.
* Egg custard tart 蛋挞
* Egg tong sui 蛋花糖水 -- sweet egg drop soup.
* Egg Waffles 鸡蛋仔 -- hand-held hot cakes with egg-shaped surface impressions

F

* Fried ice cream 炸冰淇淋 -- quickly deep-fried breaded scoops of ice cream with warm, crispy shells around the still-cold ice cream
* Fried milk 炸鲜奶

G

* Ginger milk curd 姜撞奶 - a Cantonese steamed dessert; ginger juice is used to curdle the sweetened milk
* Grass jelly 仙草
* Guilinggao 龟苓膏 -- herbal jellies that traditionally contains turtle shell, served either hot or cold

H

* ' 海棠糕 -- pan-fried hot cakes with one side caramelized; commonly a street snack
* Hasma 雪蛤
* '' Hup toh soh'' 核桃酥 -- chinese walnut cookies

J

* '' Jiuniang'' 酒酿 -- fermented sweet rice that is slightly alcoholic; can be eaten on its own or used as a ingredient of other desserts (e.g. egg tong sui, soup of tangyuan)
* ''JingBaJian'' 京八件 -- a series of eight Chinese desserts originated in the imperial kitchen of the Qing dynasty
* '' Jian dui'' / sesame balls 煎堆 -- fried glutinous rice balls with sweet fillings, covered with sesame seed

K

* '' Kai kou xiao'' 开口笑 -- crunchy deep-fried dough nuggets

L

* ' 凉糕 -- glutinous rice cakes served cold, sometimes with various sweet toppings
* ' 凉虾 -- tiny rice jellies in sweet soup, visually resembling tiny shrimps, common as a street food in southwestern China
* '' Ligao Tang'' 梨膏糖
* Lotus seed bun 莲蓉包 -- a steamed '' bao'' filled with sweet lotus seed paste
* ''Lüdagun'' 驴打滚 -- a traditional Manchu treat, essentially glutinous rice rolls with red bean paste fillings, covered in roasted soybean flour； name literally translates to "rolling donkey".

M

* ''Mahua'' 麻花 -- braided fried dough
* Mango pomelo sago 杨枝甘露 -- a mango-puree-based tongsui with sago, pomelo pulp, and coconut milk
* Mango pudding 芒果布丁
* Malay sponge cake 马拉糕
* '' Mi san dao'' 蜜三刀 -- syrup-infused fried dough, characterized by the three cuts on each nugget
* Mooncake 月饼 -- a class of pastries with various fillings consumed on Mid-Autumn Festival.

N

* '' Nai lao'' 酥酪 -- yogurt-like milk curd with soft tofu-like texture, traditionally fermented with glutinous rice wine.
* ' 奶黄包 -- Cantonese steamed custard buns.
* ' 粘豆包 -- north-eastern style steamed dumplings with glutinous skin and very subtly sweet red bean paste fillings, commonly dipped in granulated sugar before eaten
* ''Nian gao'' 年糕 -- a class of glutinous rice cakes.
* '' Nuomici'' 糯米糍 -- glutinous rice flour dumplings with sweet fillings, similar to daifuku in Japan but commonly covered with coconut flakes.

O

* Osmanthus cake 桂花糕 -- glutinous rice cakes with osmanthus-infused syrup.

P

* '' Put chai ko'' 钵仔糕 -- steamed rice cakes in small bowls
* Pineapple bun 菠萝包 -- a no-filling bun characterized by a crispy, cookie-like top, visually resembling pineapple

Q

* ''Qingtuan'' 青团 -- a class of steamed glutinous rice flour dumpling, traditionally consumed around Qingming Festival each spring in south-eastern China. The skin is rendered green by the juice of spring-season herbs (traditionally Chinese mugwort