{"id":160562,"date":"2024-06-04T07:00:49","date_gmt":"2024-06-03T23:00:49","guid":{"rendered":"https:\/\/thehoneycombers.com\/hong-kong\/?p=160562"},"modified":"2024-12-13T10:09:10","modified_gmt":"2024-12-13T02:09:10","slug":"cantonese-desserts-traditional-sweets","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/hong-kong\/cantonese-desserts-traditional-sweets\/","title":{"rendered":"Eight beloved and scrumptious Cantonese desserts you need to try ASAP"},"content":{"rendered":"

From Indian restaurants<\/a> to live music venues<\/a>, Hong Kong is known for its eclectic mix of arts, entertainment, and food offerings. Speaking of food, there are an array of cake shops in Hong Kong<\/a> that serve the most elegant and delicate desserts \u2013 but don\u2019t you want to try something different and local? Here are eight traditional and contemporary Cantonese desserts (aka tong sui<\/em>) that bring back good memories for every household in the city.<\/p>\n

Cantonese desserts we can\u2019t get enough of<\/h2>\n

1. Red bean soup<\/h3>\n
\"cantonese
Despite its straightforward name, some red bean soups come with other equally nutritious beans (Photography: luknaja via Getty Images)<\/figcaption><\/figure>\n

You thought it was supposed to be savoury, but we know how to make sweet red bean soup here in Hong Kong. Consisting of mainly red beans, water, and sugar, you will also find added extras like tangerine peel or lotus seeds in some red bean soup. What’s more, this is a nutritious treat for those who are craving something sweet! Pro tip: You can ask for more or less red beans in your soup at the dessert place, depending on how chewy you want your soup to be.<\/p>\n

Kai Kai<\/a>, G\/F, 29 Ning Po Street, Jordan, Hong Kong, p. 2384 3862\u00a0<\/em><\/p>\n

2. Put Chai Ko<\/h3>\n
\"cantonese
We are always impressed by how swiftly vendors extract put chai ko from their clay moulds! (Photography: Peachyeung316 via Wikimedia Commons)<\/figcaption><\/figure>\n

Finally, something solid and sweet for those who are on the hunt for traditional Cantonese desserts. Put chai ko is a type of steamed pudding slash cake that is made of rice flour. You will find plain white or brown sugar put chai ko as well as ones with added whole red beans. In the early to mid-80s, local hawkers were selling them on the streets in their push carts. This palm-sized soft treat is a traditional street food<\/a> usually extracted by two bamboo sticks from its mould and enjoyed!<\/p>\n

Shun Hing Lung, G\/F, Morning Ray Mansion, 182-186 Ma Tau Wai Road, To Kwa Wan, Hong Kong, p. 2356 1211<\/em><\/p>\n

3. Black sesame soup<\/h3>\n
\"cantonese
Don\u2019t let the simple appearance of black sesame soup fool you! (Photography: Tonny Wong via Getty Images Signature)<\/figcaption><\/figure>\n

Popular throughout China, Taiwan, Hong Kong, and Singapore, black sesame soup is one of Hong Kongers\u2019 all-time favourites. Made of black sesame seeds, rice, water, and sugar, it\u2019s a satisfying sweet soup usually eaten warm and served after meals. It might look a bit scary for those who have never tried it \u2013 after all, what kind of dessert is black? But rest assured, it\u2019s absolutely delicious! Besides, we’ve heard black sesame seeds are good for your skin!<\/p>\n

Lan Yuen Chee Koon, G\/F, Jean House, 318 Sai Yeung Choi Street North, Prince Edward, Hong Kong, p. 2381 1369<\/em><\/p>\n

4. Tofu pudding<\/h3>\n
\"Cantonese
Today, Tofu pudding also comes with more varied toppings than your traditional brown sugar (Photography: Leung Cho Pan)<\/figcaption><\/figure>\n

Tofu pudding is definitely one of the most popular Cantonese desserts in Hong Kong. Also known as dou fu fa, this treat is made with silky soft tofu and with usual toppings such as granulated brown sugar or brown sugar syrup. These days, you can find more modern interpretations of dou fu fa. Popular toppings amongst Hong Kongers include durian, mango, and even sweet ginger syrup.<\/p>\n

Soymart<\/a> has multiple locations across Hong Kong.<\/em><\/p>\n

5. Mango sago<\/h3>\n
\"cantonese
This refreshing and vibrant dessert is a guaranteed thirst-quencher (Photography: sri widyowati)<\/figcaption><\/figure>\n

One of the most beloved contemporary Cantonese desserts has to be the golden yellow and flavourful mango sago. Made of fresh mango, tapioca pearls, coconut milk or fresh milk, this cold treat is everyone\u2019s summer favourite. For those who want to take things up a notch, add a scoop of vanilla ice-cream on top of your bowl of mango sago for extra sweetness.<\/p>\n

Honeymoon Dessert<\/a> has multiple locations across Hong Kong.<\/em><\/p>\n

6. Double skin milk<\/h3>\n
\"cantonese
Savour the silky goodness of double skin milk (Photography: Min Jing via Getty Images)<\/figcaption><\/figure>\n

Double skin milk is a true staple among Hong Kong dessert soups. Originating from Shunde, this simple but labour-intensive treat is popular across regions in south China. The dessert gets its name from its making process, where fresh milk is first boiled and then cooled, leaving a skin to settle over the liquid. This skin is then poked and the milk is poured out to be reboiled, sometimes with eggs and cream for extra flavour and texture. The leftover skin lines the bottom of the bowl before pouring the reboiled milk back in. The soup is served when a new layer of skin forms on top, creating two skins in one dessert!<\/p>\n

Australia Dairy Company<\/a>, G\/F, 47-49 Parkes Street, Jordan, Hong Kong, p. 2730 1356<\/em><\/p>\n

7. Black sesame rolls<\/h3>\n
\n
\n
<\/p>\n
\n
<\/div>\n
\n
<\/div>\n
<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/path><\/g><\/g><\/g><\/svg><\/div>\n
\n
View this post on Instagram<\/div>\n<\/div>\n
<\/div>\n
\n
\n
<\/div>\n
<\/div>\n
<\/div>\n<\/div>\n
\n
<\/div>\n
<\/div>\n<\/div>\n
\n
<\/div>\n
<\/div>\n
<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
<\/div>\n<\/div>\n

<\/a><\/p>\n

A post shared by \u1d1b\u029c\u1d07 \u0493\u1d0f\u1d0f\u1d05 \u1d04\u1d0f\u0274\u0274\u1d0f\u026ass\u1d07\u1d1c\u0280 \ud83c\udded\ud83c\uddf0 (@the.foodconnoisseur.hk)<\/a><\/p>\n<\/div>\n<\/blockquote>\n