17 Inspiring Chinese Bakery Cake Recipes You Need to Try

Know the feeling of biting into a fluffy Chinese bakery cake? Now you can make them at home! These 17 inspiring recipes range from classic sponge cakes to creative buns—each one a delicious surprise. Perfect for bakers of any skill level. Let’s get the ovens preheated!

Classic Hong Kong Egg Tart

Recently, I found myself craving the delicate balance of a classic Hong Kong egg tart—the kind that shatters at the first bite and melts on your tongue. This version uses store-bought puff pastry to simplify things, letting the silky custard take center stage. It’s become my quiet weekend ritual, a little pocket of warmth and nostalgia.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the Puff Pastry Shells

• 1 sheet (about 10×10 inches) frozen puff pastry, thawed (I always keep a box in the freezer for emergencies)
• All-purpose flour, for dusting

For the Egg Custard Filling

• 3 large eggs (room temperature works best for a silky texture)
• 1/3 cup granulated sugar (I use a little less if I want it less sweet)
• 1/2 cup whole milk (full-fat gives the creamiest results)
• 1/4 cup water (helps lighten the custard)
• 1/2 teaspoon vanilla extract (pure, not imitation)

Instructions

1. Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin with butter or nonstick spray.
2. On a lightly floured surface, roll out the thawed puff pastry sheet to a 12×12 inch square, about 1/8-inch thick. Cut into 12 equal rounds using a 3-inch cookie cutter or a glass. Press each round into a muffin cup, gently pressing up the sides to form a shell. Prick the bottom of each shell several times with a fork to prevent puffing.
3. In a medium bowl, whisk the eggs until just combined—do not overbeat, as you want to avoid air bubbles. Add the sugar and whisk gently until dissolved. Pour in the milk, water, and vanilla, and whisk until smooth. Strain the mixture through a fine-mesh sieve into a clean measuring cup or bowl to remove any eggy bits (this is key for a silky filling).
4. Divide the custard evenly among the pastry shells, filling each about three-quarters full. Bake for 18-22 minutes, until the custard is just set with a slight jiggle in the center and the pastry is golden brown and puffed. Tip: Rotate the pan halfway through for even browning.
5. Let the egg tarts cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely. The custard will continue to set as it cools. Enjoy warm or at room temperature.

With their shatteringly crisp, flaky crust and a velvety, not-too-sweet custard, these egg tarts are a gentle triumph. I love mine slightly warm, paired with a cup of strong black tea—it’s a moment of pure, simple comfort.

Pineapple Bun (Bo Lo Bao)

Beneath the soft glow of my kitchen lights, I find myself drawn to the comforting ritual of making pineapple buns. There's a quiet joy in layering that sweet, crumbly topping over a pillowy milk bread—a texture that feels like a warm hug on a cool morning.

Serving: 8 | Prep Time: 40 minutes | Cooking Time: 20 minutes

Ingredients

• 2 1/2 cups bread flour (I prefer King Arthur for its higher protein)
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast (one packet)
• 3/4 cup whole milk, warmed to 110°F (not too hot or you'll kill the yeast)
• 1 large egg, room temperature (straight from the fridge won't incorporate as well)
• 4 tbsp unsalted butter, softened (use European style if you want extra richness)
• 1/2 tsp salt
• For the topping:
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 egg yolk (save the white for the egg wash)
• 1 cup cake flour (or all-purpose, but cake flour gives a melt-in-mouth crumb)
• 2 tbsp milk powder (optional, but I love the extra creaminess)
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 2 1/2 cups bread flour, 1/4 cup sugar, and 2 1/4 tsp yeast.
2. Add 3/4 cup warm milk and 1 room-temperature egg. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5 minutes, until it becomes smooth and elastic. (Tip: If the dough is too sticky, add flour a tablespoon at a time; if too dry, add milk a teaspoon at a time.)
4. Knead in 4 tbsp softened butter and 1/2 tsp salt. Continue kneading for another 8-10 minutes until the butter is fully incorporated and the dough is supple. (Do the windowpane test: stretch a small piece of dough—if it forms a thin translucent sheet without tearing, it's ready.)
5. Shape the dough into a ball and place it in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
6. Meanwhile, make the topping: In a medium bowl, beat 1/2 cup softened butter and 1/2 cup sugar with a hand mixer until light and fluffy, about 2 minutes.
7. Add 1 egg yolk and 1/2 tsp vanilla. Beat until combined.
8. Sift in 1 cup cake flour and 2 tbsp milk powder. Fold gently with a spatula until a soft dough forms. Do not overmix.
9. Wrap the topping dough in plastic and refrigerate for at least 30 minutes (this makes it easier to shape).
10. Once the main dough has risen, punch it down to release air. Divide into 8 equal pieces (about 70g each) and shape each into a smooth ball. Place on a parchment-lined baking sheet, spaced 2 inches apart.
11. Cover the buns with a clean kitchen towel and let them rise for another 30-40 minutes until puffy.
12. Preheat oven to 350°F.
13. Remove the topping from the fridge. Divide into 8 equal pieces. On a lightly floured surface, press each piece into a thin round about 3 inches in diameter. (Tip: Use a small rolling pin or your fingers—if it sticks, dust with flour.)
14. Gently place the topping rounds on top of each bun, pressing lightly to adhere. Use a knife or bench scraper to score the topping with a crosshatch pattern (just a light cut, not all the way through).
15. Whisk the reserved egg white with 1 tablespoon water to make an egg wash. Brush the tops of the buns (topping and exposed dough) for a shiny golden finish.
16. Bake for 15-20 minutes, until the topping is lightly golden and the buns sound hollow when tapped. Cool on a wire rack for at least 10 minutes before serving.

Knowing that these buns are best enjoyed the day they're made, I love pulling one apart while it's still faintly warm—the crumb topping shatters softly, giving way to a tender, airy crumb. Pair it with a strong cup of coffee or a pot of jasmine tea, and you have a moment of pure, gentle sweetness.

Coconut Bun (Cocktail Bun)

There's a quiet comfort in the making of these soft coconut buns—a gentle knead, a patient rise, the sweet aroma of coconut filling the kitchen. I like to prepare them on a lazy afternoon, when time feels stretchy and forgiving.

Serving: 8 | Prep Time: 120 minutes | Cooking Time: 18 minutes

Ingredients

Dough

• 3 cups all-purpose flour – I use unbleached for a tender crumb
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to about 110°F – take care not to overheat
• 1 large egg, at room temperature – straight from the fridge won't do
• 1/4 cup unsalted butter, softened – let it sit out for an hour
• 1/2 teaspoon salt – fine sea salt is my favorite

Filling

• 1 cup sweetened shredded coconut – the fine shreds work best
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons milk, or heavy cream for richness

Egg Wash

• 1 large egg + 1 tablespoon water, beaten together

Instructions

1. In a small bowl, combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy. (Tip: if the milk is too hot, it can kill the yeast; aim for bath-water warmth.)
2. In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture, the remaining sugar, the egg, and the softened butter. Mix until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (Tip: the dough should be soft but not sticky; add a dusting of flour only if needed.)
4. Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1½ hours, until doubled in size.
5. While the dough rises, make the filling: in a small bowl, combine the shredded coconut, sugar, melted butter, and milk. Stir until well incorporated. Set aside.
6. Once the dough has risen, punch it down gently and divide it into 8 equal pieces (about 65g each). Roll each piece into a ball.
7. On a lightly floured surface, roll out a piece into a 4-inch circle. Place 1½ tablespoons of the coconut filling in the center. Gather the edges and pinch to seal tightly. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining pieces.
8. Cover the buns loosely with plastic wrap and let rise for 30–45 minutes until puffy and almost doubled. Meanwhile, preheat your oven to 375°F.
9. In a small bowl, whisk the egg with 1 tablespoon water to make an egg wash. Gently brush the tops of the buns.
10. Bake for 15–18 minutes, until golden brown and the bottoms sound hollow when tapped. (Tip: if they brown too quickly, tent with foil after 12 minutes.)
11. Transfer to a wire rack to cool slightly.

Crumbly, tender, and just sweet enough—these buns are a little pocket of happiness. I love to serve them still warm with a cup of black tea, or even split and toasted the next morning.

Green Tea Swiss Roll

For those quiet afternoons when only a soft, green-tinted roll will do, this matcha Swiss roll feels like a gentle pause. The light sponge wraps cream and sweet red beans in a delicate embrace—simple, elegant, and just a little nostalgic.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

• 4 large eggs, at room temperature (I find they whip up fluffier this way)
• 3/4 cup (150g) granulated sugar, divided
• 1/2 cup (60g) cake flour (sifted—makes the sponge tender)
• 1 1/2 tablespoons matcha powder (culinary grade, for that vibrant green)
• 1/2 teaspoon vanilla extract
• 1/4 cup (60ml) whole milk, warmed
• 2 tablespoons (28g) unsalted butter, melted
• 1 cup (240ml) heavy cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup (about 60g) sweetened red bean paste (or whole beans, your call)

Instructions

1. Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, letting it overhang slightly for easy removal.
2. In a large bowl, beat eggs and 1/2 cup (100g) of the sugar with an electric mixer on high until thick, pale, and tripled in volume—about 5 minutes. This step is crucial for a light sponge; the batter should form a ribbon when the beaters are lifted.
3. In a small bowl, sift together cake flour and matcha powder. Gently fold half of the flour mixture into the egg mixture using a rubber spatula, being careful not to deflate the batter. Fold in the remaining flour until just combined.
4. In a separate bowl, whisk together vanilla, warm milk, and melted butter. Drizzle this mixture over the batter and fold gently until incorporated—don't overmix, or the sponge will be tough.
5. Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake for 12–14 minutes, or until the top springs back when lightly touched and the edges just begin to pull away from the pan.
6. While the cake bakes, lay a clean kitchen towel on a work surface and dust it generously with powdered sugar. As soon as the cake comes out of the oven, invert it onto the towel and carefully peel off the parchment paper. Starting from a short end, roll the cake tightly in the towel. Cool completely on a wire rack—this sets the roll shape.
7. Once cooled, make the filling: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in the red bean paste until marbled but not fully combined—I love the subtle sweetness it adds.
8. Unroll the cake gently. Spread the whipped cream mixture evenly over the surface, leaving a 1-inch border on the short end you'll roll toward. Re-roll the cake (without the towel) gently but snugly. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing—this helps the roll hold its shape.
9. To serve, trim the ends with a serrated knife, then slice into 1-inch rounds. Wipe the knife clean between cuts for neat slices.

Mornings with this roll feel a little softer—each bite is a whisper of matcha, clouds of cream, and the occasional sweet pop of red bean. I love serving it with a cup of hojicha or just as is, letting the gentle flavors fill the quiet.

Mango Mousse Cake

Perhaps it's the golden glow of ripe mangoes that first caught my eye, but this no-bake mango mousse cake has become my go-to for warm days when turning on the oven feels like a chore. Each creamy, fruity bite melts gently, a soft reminder that dessert can be both effortless and elegant.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 0 minutes

Ingredients

Crust

• 1 ½ cups graham cracker crumbs — I use store-bought to save time, but you can crush your own.
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted — European style adds richness if you have it.

Mango Mousse

• 2 cups heavy cream, very cold — whips best when chilled.
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 ripe mangoes, pureed (about 1 cup) — soft and fragrant, yield to gentle pressure.
• 1 tablespoon unflavored gelatin powder
• 3 tablespoons cold water

Instructions

1. In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour melted butter over and stir until mixture resembles wet sand.
2. Transfer crumb mixture to a 9-inch springform pan. Press firmly into an even layer on the bottom using the back of a glass or measuring cup. Freeze for 15 minutes while preparing the mousse.
3. In a small bowl, sprinkle gelatin over cold water. Let stand 5 minutes to bloom. Then microwave for 10 seconds or heat over a water bath until fully dissolved. Set aside to cool slightly.
4. Puree the mango flesh in a blender until smooth. Measure 1 cup. For a silkier mousse, strain the puree through a fine-mesh sieve to remove fibers.
5. In a large bowl, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form — about 2-3 minutes. Tip: Chill your bowl and beaters beforehand for quicker whipping.
6. Gently fold the mango puree into the whipped cream using a spatula until just combined. Then add the dissolved gelatin and fold until fully incorporated, with no streaks remaining.
7. Pour the mousse over the chilled crust. Smooth the top with an offset spatula. Refrigerate for at least 4 hours, or overnight for best texture.
8. Before serving, run a thin knife around the edge of the pan, then carefully release the springform. Slice with a warm, clean knife for neat pieces.

Finally, a slice of this mango mousse cake is like a breath of warm summer air — light, creamy, and dotted with pockets of fruit. I love to serve it with a dusting of toasted coconut or a drizzle of passion fruit syrup for a tangy twist.

Pork Floss Bun

Gently, I remember the first time I bit into a soft, pillowy bun topped with creamy mayo and savory pork floss. It was a rainy afternoon, and that simple comfort made everything feel cozy. This is my take on that classic bakery treat—fluffy, rich, and perfectly salty-sweet.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Dough

• 2 1/4 cups bread flour (I prefer King Arthur for its protein content)
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup granulated sugar
• 1/2 cup whole milk, lukewarm (about 110°F)
• 1 large egg, room temperature
• 2 tbsp unsalted butter, softened
• 1/2 tsp salt

For the Topping

• 1/4 cup mayonnaise (full-fat is my go-to for richness)
• 1/2 cup pork floss (from a local Asian market—it's less clumpy)
• 1 egg yolk mixed with 1 tbsp water (for egg wash)

Instructions

1. In a small bowl, combine the lukewarm milk and yeast with a pinch of sugar. Let stand for 5 minutes until frothy—this means your yeast is alive and happy.
2. In a large bowl, whisk together the bread flour, remaining sugar, and salt. Make a well in the center.
3. Pour in the yeast mixture and the room temperature egg. Mix with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface. Knead for 8–10 minutes, adding flour only as needed, until the dough is smooth and elastic (the windowpane test works: stretch a small piece thin enough to see light through without tearing).
5. Knead in the softened butter, bit by bit, until fully incorporated—the dough will feel silky. Continue kneading for another 2 minutes.
6. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot (about 80°F) for 1 hour, or until doubled in size.
7. Gently punch down the dough and divide into 8 equal pieces (about 60g each). Shape each into a smooth ball by pulling the edges to the bottom and pinching. Place on a parchment-lined baking sheet, spacing them 2 inches apart.
8. Cover loosely with a clean kitchen towel and let rest for 15 minutes. Meanwhile, preheat your oven to 350°F.
9. Using the back of a spoon, make a shallow indent in the center of each bun. Brush the tops with the egg wash (be careful not to drip into the indent).
10. Bake for 12–15 minutes, until golden brown and the internal temp reaches 190°F. Let cool on the sheet for 5 minutes.
11. While still warm, spread about 1 1/2 teaspoons of mayonnaise into each indent. Use a fork to dip into the pork floss and fluff it over the mayo, pressing gently so it sticks.
12. Serve immediately or store in an airtight container for up to 2 days. But trust me—they won't last.

Honestly, these buns are best the day of baking, warm and pillowy with a delicate crunch from the toasted pork floss. The creamy mayo and salty floss balance the soft sweetness of the dough perfectly. I love serving them as a snack with tea or alongside a simple soup.

Taro Snow Skin Mooncake

A gentle afternoon spent in the kitchen feels just right for making these mooncakes. The snow skin is soft and pillowy, while the taro filling brings a subtle sweetness that lingers—no baking required, just a little patience.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 0 minutes

Ingredients

For the Taro Filling

• 200g (about 1 large) taro root, peeled and cubed – I love the natural purple hue
• 1/4 cup (50g) granulated sugar – adjust if your taro is very sweet
• 2 tbsp (30ml) coconut milk – gives a creamy, tropical note
• 1 tbsp (14g) unsalted butter – adds richness

For the Snow Skin

• 1/2 cup (70g) glutinous rice flour – also called sweet rice flour, essential for that chewy texture
• 1/4 cup (30g) icing sugar – sift to avoid lumps
• 1/4 cup (60ml) milk – any milk works, but whole milk is my favorite for tenderness
• 2 tbsp (30ml) vegetable oil – use a neutral oil like canola or grapeseed
• A few drops of purple food coloring (optional) – for a dreamy violet tint

For Dusting & Assembly

• 1/4 cup (35g) glutinous rice flour, toasted – for easy handling
• Mooncake mold (50g capacity) – or a small cookie cutter

Instructions

1. Make the taro filling: Steam the taro cubes over boiling water for 15-20 minutes, until fork-tender.
2. Transfer the steamed taro to a bowl and mash well with a fork or potato masher. While still warm, add the sugar, coconut milk, and butter. Stir until smooth and combined. Let cool completely.
3. Toast the dusting flour: In a dry pan over medium heat, stir the 1/4 cup glutinous rice flour for 3-4 minutes until it smells nutty and turns slightly golden. Set aside to cool.
4. Make the snow skin: In a microwave-safe bowl, whisk together the glutinous rice flour, icing sugar, milk, and oil until smooth. Add purple food coloring if using. Microwave on high for 45 seconds, stir, then microwave for another 30 seconds until the mixture is translucent and forms a cohesive dough. (Tip: Cook time varies by microwave; the dough should be pliable, not dry.)
5. Turn the dough onto a surface dusted with toasted glutinous rice flour. Knead gently for 1-2 minutes until smooth and no longer sticky. (Tip: If too sticky, add a little more toasted flour; if too dry, knead in a few drops of milk.)
6. Divide the dough into 8 equal pieces (about 20g each). Roll each into a ball. Divide the taro filling into 8 pieces (about 30g each) and roll into balls.
7. To assemble: Flatten a dough ball into a 3-inch round. Place a taro ball in the center and wrap the dough around it, pinching the seams to seal. Roll into a smooth ball again.
8. Dust the ball lightly with toasted flour and place into a mooncake mold. Press firmly to shape, then release. Repeat with remaining pieces. (Tip: If the dough sticks to the mold, dust it with a tiny bit of toasted flour.)
9. Refrigerate the mooncakes for at least 1 hour before serving. This firms them up and enhances the texture.

Gently biting into one, you'll find a soft, mochi-like skin giving way to a creamy, earthy-sweet taro center. They're lovely as a tea-time treat or a thoughtful homemade gift. Enjoy them chilled for the best texture.

Hong Kong Walnut Cookie

Perhaps the most comforting cookie I know is this Hong Kong walnut cookie—crunchy, buttery, and fragrant with ground walnuts. It’s a simple pleasure that fills the kitchen with a nutty warmth, perfect for a quiet afternoon.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 14 minutes

Ingredients

• 1 cup walnuts (toasted and ground – I always toast them first for a deeper, more aromatic flavor)
• 1/2 cup unsalted butter (softened to room temperature; it makes creaming so much easier)
• 1/3 cup powdered sugar (I prefer this over granulated for a melt-in-your-mouth texture)
• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1/4 teaspoon salt (fine sea salt is my go-to)
• 1 teaspoon vanilla extract (a tiny but important layer of flavor)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread the walnuts on a separate baking sheet and toast for 5 minutes, shaking halfway, until fragrant. Let cool completely.
3. Grind the cooled walnuts in a food processor until fine, like a coarse flour. Set aside.
4. In a large bowl, cream the softened butter and powdered sugar together with a spatula until light and fluffy, about 2 minutes. Tip: Use a silicone spatula to get into every corner.
5. Add the vanilla extract and mix until combined.
6. In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, stirring just until no streaks remain. Avoid overmixing, or the cookies will be tough.
7. Fold in the ground walnuts until evenly distributed. The dough will be soft but not sticky.
8. Scoop tablespoons of dough (a 1-tablespoon cookie scoop works great) and roll into balls. Place them 2 inches apart on the prepared baking sheet.
9. Gently flatten each ball to about 1/2-inch thick with the palm of your hand or the bottom of a glass.
10. Bake for 14 minutes, or until the edges are just golden and the tops are set. Tip: Rotate the sheet halfway through for even baking.
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They'll crisp up as they cool.

You’ll find these cookies have a delicate crumb that crumbles beautifully with each bite, revealing a rich walnut essence. They’re lovely with a cup of oolong tea or simply enjoyed on their own as a gentle sweet treat.

Sesame Balls (Jian Dui)

Yesterday, I found myself craving the quiet comfort of these golden sesame balls—crispy on the outside, chewy and sweet within. They remind me of childhood trips to the Asian market, where I’d watch them bubble in hot oil. Today, I’m recreating that memory in my own kitchen.

Serving: 20 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

For the Dough

• 2 cups glutinous rice flour
• 1/2 cup granulated sugar
• 3/4 cup warm water (about 110°F)
• 1 tablespoon vegetable oil

For the Filling and Coating

• 1 cup sweet red bean paste (store-bought or homemade)
• 1/2 cup white sesame seeds
• Vegetable oil for deep frying (about 4 cups)

Instructions

1. In a large bowl, whisk together 2 cups glutinous rice flour and 1/2 cup granulated sugar. Make a well in the center and pour in 3/4 cup warm water (about 110°F) and 1 tablespoon vegetable oil. Mix with a spatula until a crumbly dough forms, then knead gently with your hands for 2-3 minutes until smooth. Cover with a damp cloth and let rest for 15 minutes. (Tip: Keeping the dough covered prevents it from drying out.)
2. While the dough rests, portion the 1 cup sweet red bean paste into 20 equal balls, each about 1 teaspoon. Set aside on a plate.
3. Divide the rested dough into 20 pieces (about 1 tablespoon each). Flatten one piece into a disc about 3 inches wide, place a red bean paste ball in the center, and gently seal the edges, rolling it into a smooth ball. Repeat with remaining dough and filling. (Tip: Moisten your fingers with a little water if the dough cracks.)
4. Spread 1/2 cup white sesame seeds on a shallow plate. Roll each filled ball in the seeds, pressing lightly so they adhere. Place on a baking sheet.
5. In a deep heavy pot, heat about 4 cups vegetable oil to 350°F (use a thermometer). Carefully slide 4-5 sesame balls into the hot oil. Fry for 4-5 minutes, turning occasionally, until golden brown and puffed. The oil temperature may drop, so adjust heat to maintain around 350°F. (Tip: Don't overcrowd the pot; fry in batches to ensure even cooking.)
6. Using a slotted spoon, transfer the fried sesame balls to a paper towel-lined plate to drain excess oil. Let cool slightly before serving.

For me, these are best enjoyed fresh and warm, when the shell shatters and the bean paste oozes. Feel free to experiment with fillings like crushed peanuts or chocolate. Finished with a light dusting of powdered sugar, they pair beautifully with a cup of jasmine tea.

Chinese Steamed Sponge Cake (Fa Gao)

Beginning this recipe feels like a quiet morning ritual, one that grounds me before the day starts. The soft hum of the steamer and the gentle rise of the batter remind me why I love baking—it’s patience turned into joy.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup rice flour (I like finely ground for delicate texture)
• 1/2 cup granulated sugar (any fine sugar works, but I use organic cane sugar)
• 1 teaspoon baking powder (make sure it’s fresh for good rise)
• 1/2 cup water (room temperature, not cold—helps batter come together)
• 1 tablespoon vegetable oil (avocado oil is my go-to for its neutral flavor)
• 1/2 teaspoon vanilla extract (optional, but I love the subtle warmth)
• Pinch of salt (balances the sweetness)

Instructions

1. In a medium bowl, whisk together the rice flour, sugar, baking powder, and salt until well combined and free of lumps.
2. Add the water, vegetable oil, and vanilla extract. Stir gently until a smooth, slightly thick batter forms. (Tip: Avoid overmixing—just until combined to keep the cake fluffy.)
3. Let the batter rest for 10 minutes. This allows the rice flour to hydrate, ensuring a tender crumb. (Tip: Resting is key for even texture.)
4. Meanwhile, prepare your steamer: Fill a pot with 2 inches of water and bring to a boil over high heat. Line a 12-cup muffin tin with paper liners or lightly oil. (Tip: If using a bamboo steamer, line with parchment paper.)
5. Divide the batter evenly among the 12 cups, filling each about 2/3 full. The batter will rise and crack on top—that’s the signature “smile” of fa gao.
6. Place the muffin tin in the steamer, cover with a lid wrapped in a clean kitchen towel (to prevent condensation from dripping). Steam over medium-high heat for 15-20 minutes, until a toothpick inserted comes out clean and the tops have cracked beautifully.
7. Remove from steamer and let cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Often, I serve these with a cup of jasmine tea, letting the soft sweetness linger. Their delicate crumb and subtle floral notes make them perfect for quiet afternoons or festive gatherings alike.

Baked Custard Tart with Almond Flavor

Curling up with a slice of this almond custard tart feels like a quiet Sunday afternoon. The buttery shortcrust gives way to a silky, gently scented custard that’s neither too sweet nor too rich—just perfectly balanced.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 50 minutes

Ingredients

• 1 1/4 cups all-purpose flour (I prefer unbleached for a sturdier crust)
• 1/2 cup cold unsalted butter, cubed (straight from the fridge works best)
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 3–4 tablespoons ice water
• 2 large eggs (room temperature helps them blend seamlessly)
• 1/2 cup granulated sugar (for the custard)
• 1 cup whole milk (I find it gives the creamiest texture)
• 1/2 cup heavy cream
• 1/2 teaspoon almond extract (a little goes a long way)
• Pinch of salt

Instructions

1. Make the pastry: In a food processor, pulse together flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Add cold butter cubes and pulse until mixture resembles coarse meal with some pea-sized bits. Drizzle in 3–4 tablespoons ice water, one tablespoon at a time, pulsing until dough just holds together. (Tip: Overworking dough makes it tough; stop as soon as it clumps.)
2. Turn dough onto a floured surface, press into a disk, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 days).
3. Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-inch circle about 1/8-inch thick. Gently fit into a 9-inch tart pan with removable bottom, pressing into edges. Trim excess dough flush with the rim. Prick the bottom all over with a fork. Freeze for 15 minutes.
4. Blind bake the crust: Line the frozen crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake another 5–7 minutes until lightly golden and dry. Let cool slightly (keep oven on). (Tip: This step prevents a soggy bottom!)
5. While crust bakes, make the custard: In a medium bowl, whisk together 2 eggs, 1/2 cup sugar, and a pinch of salt until smooth. Gradually whisk in milk, heavy cream, and almond extract until fully combined. (Tip: Whisk gently to avoid too many bubbles.)
6. Reduce oven temperature to 325°F. Place the warm prebaked crust (still in tart pan) on a baking sheet. Pour the custard filling through a fine-mesh sieve into the crust, filling to about 1/8 inch from the top.
7. Bake at 325°F for 30–35 minutes until the edges are set but the center still jiggles slightly when gently shaken. (Tip: The custard will continue to set as it cools; don’t overbake or it may curdle.)
8. Let the tart cool completely on a wire rack, about 2 hours. Once cooled, remove from tart pan and refrigerate for at least 1 hour before slicing for clean cuts.

The first forkful reveals a tender, flaky crust cradling a velvety custard that melts on the tongue. The almond flavor is subtle but unmistakable—like a whisper rather than a shout. Serve with fresh berries and a dusting of powdered sugar for a simple, elegant finish.

Lychee Rose Cake

Flipping through my recipe journal on this quiet May afternoon, I keep coming back to this lychee rose cake. It’s a light chiffon layered with a cloud-like rose-scented cream, studded with sweet lychee pieces. The decoration is a no-bake affair—just fresh fruit and petals—so you can focus on the cake.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

For the Chiffon Cake

• 1 1/2 cups cake flour (I prefer sifting it twice for extra lightness)
• 3/4 cup granulated sugar, divided (use 1/4 cup for yolks, 1/2 cup for whites)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated (room temperature eggs are a must here)
• 1/2 cup vegetable oil (a neutral oil like grapeseed works best)
• 1/2 cup whole milk, at room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon rose water (adjust to your taste—I love it floral but not overpowering)

For the Lychee Rose Cream

• 2 cups heavy whipping cream (chill the bowl and beaters for best results)
• 1/4 cup powdered sugar
• 1/2 cup canned lychee, drained and finely chopped (save the syrup for another use)
• 1 tablespoon rose water
• 1 teaspoon gelatin powder (optional, for stability—I skip it if serving same day)

For Decoration

• Fresh lychee, peeled and pitted (or canned, patted dry)
• Edible rose petals (from the farmer's market—they add such a delicate touch)
• A pinch of dried lavender (optional, for a subtle herbaceous note)

Instructions

1. Preheat your oven to 350°F. Line the bottom of two 8-inch round cake pans with parchment—do not grease the sides; it helps the chiffon climb.
2. In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk egg yolks with 1/4 cup sugar until pale and thick, about 2 minutes. Stream in vegetable oil while whisking, then add milk, vanilla, and rose water. Whisk until smooth.
4. Gradually add the dry ingredients to the yolk mixture, folding gently until just combined. Do not overmix—a few lumps are fine.
5. In a clean, dry bowl, beat egg whites on medium speed until foamy. Gradually add the remaining 1/2 cup sugar, increasing speed to high, and beat until stiff, glossy peaks form—about 4 minutes. Tip: rub a bit between your fingers; if it feels smooth, it’s done.
6. Fold one-third of the egg whites into the batter to lighten it, then gently fold in the rest until no streaks remain. Use a rubber spatula and cut through the center—avoid stirring.
7. Divide batter evenly between the pans and smooth the tops. Bake for 30–35 minutes, until the tops spring back when pressed lightly. A toothpick should come out clean. Cool in pans upside down on a wire rack (rest pans on small cups to let air circulate) for 1 hour; this prevents sinking.
8. While cake cools, make the cream: In a chilled bowl, whip heavy cream and powdered sugar on medium-high until soft peaks form. If using gelatin, bloom 1 teaspoon in 2 tablespoons cold water for 5 minutes, then microwave 10 seconds to dissolve; let cool slightly, then drizzle into cream while whipping. Fold in chopped lychee and rose water. Chill for 15 minutes to firm up.
9. Once cakes are completely cool, run a knife around the edges to release. Level the tops with a serrated knife if needed (a gentle sawing motion works best). Place one layer on a serving plate, spread half the cream evenly, then top with second layer. Spread remaining cream over top and sides.
10. Decorate with fresh lychee halves and rose petals just before serving. For a clean look, pat the lychee dry with paper towels—excess moisture will make the cream weep.

Might I suggest serving this cake with a cup of jasmine tea? The floral notes echo each other beautifully, and the sponge stays tender for days. When I make it for brunch, guests always ask for seconds—the cream is like a whisper of spring.

Red Bean Paste Pancake

Nothing compares to the quiet joy of making these red bean paste pancakes—a crispy golden exterior giving way to sweet, creamy adzuki filling. It's a simple treat that feels like a warm hug on a lazy afternoon.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups all-purpose flour (I prefer unbleached for a richer flavor)
• 3/4 cup warm water (just warm to the touch, not hot)
• 1/4 teaspoon salt
• 1 cup sweet red bean paste (store-bought is fine, but homemade adds love)
• 2 tablespoons vegetable oil (plus more for frying; I use avocado oil)
• 1 tablespoon toasted sesame seeds (optional, for extra crunch)

Instructions

1. In a large bowl, combine flour and salt. Slowly add warm water while stirring with a fork until a shaggy dough forms.
2. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Tip: If the dough feels sticky, dust with a little extra flour.
3. Cover the dough with a damp cloth and let it rest for 15 minutes. This relaxes the gluten for easier rolling.
4. Divide the dough into 8 equal pieces. Roll each piece into a ball and flatten into a 4-inch circle.
5. Place about 2 tablespoons of red bean paste in the center of each circle. Fold the edges up and pinch to seal tightly. Tip: Make sure no filling is exposed, or it will leak during cooking.
6. Gently flatten each filled ball into a pancake about 1/2 inch thick. If using sesame seeds, press one side into the seeds.
7. Heat a non-stick skillet over medium heat and add 1 tablespoon of oil. Place 4 pancakes in the skillet (seeded side down if using).
8. Cook for 2-3 minutes per side until golden brown and crispy. Tip: Cook over medium heat so the inside warms through without burning the outside.
9. Repeat with remaining pancakes, adding more oil as needed. Serve warm.

Ultimately, these pancakes are best enjoyed fresh off the skillet—crispy on the outside, soft and sweet within. Dip them in a little extra red bean paste or enjoy with a cup of green tea for a perfect afternoon treat.

Chinese Egg Waffle (Gai Dan Jai)

Sometimes, when the afternoon feels heavy, I crave something crisp and nostalgic. This Chinese egg waffle is exactly that—a golden bubble of eggy warmth, slightly sweet, and impossibly light.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Wet Ingredients

• 2 large eggs (room temp – blend more smoothly)
• 1/2 cup granulated sugar (just sweet enough)
• 1/2 cup evaporated milk (creamy richness)
• 1/4 cup water (to thin)
• 1 tsp vanilla extract (warm note)

Dry Ingredients

• 1 cup all-purpose flour
• 2 tbsp cornstarch (crispy secret)
• 1 tsp baking powder (for lift)
• 1/4 tsp salt (balance)
• Vegetable oil for brushing (canola is fine)

Instructions

1. Whisk eggs and sugar together until pale, about 1 minute.
2. Add evaporated milk, water, and vanilla; whisk well.
3. In a separate bowl, sift flour, cornstarch, baking powder, and salt.
4. Gradually add dry to wet, whisk gently until just combined. Do not overmix. Rest batter 10 minutes. (Tip: Resting hydrates flour for tender waffle.)
5. Preheat bubble waffle maker over medium heat. Lightly brush with oil.
6. Pour about 1/3 cup batter onto center. Close lid and cook 4–5 minutes until golden brown. (Tip: Don't open early – let it set.)
7. If needed, flip mold and cook another 2–3 minutes. (Visual cue: deep golden, releases easily.)
8. Remove waffle with spatula. Cool on wire rack 2 minutes for extra crunch. (Tip: Cooling on rack prevents steam softening.)

Gently snapping off a bubble, you'll hear a satisfying crackle. The inside stays soft like custard, outside shatters. Serve plain, with powdered sugar, or with ice cream.

Honeycomb Cake (Ma Lai Gao)

Very gently, the steam rises and fills the kitchen with a sweet, caramel-like aroma. This Honeycomb Cake, or Ma Lai Gao, is my go-to for a nostalgic, pillowy treat that feels like a warm hug on a quiet afternoon.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 3 large eggs (room temperature—I find they incorporate better)
• 1 cup dark brown sugar, packed (the molasses notes are irreplaceable)
• 1/2 cup evaporated milk (adds a creamy richness)
• 1/4 cup unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (I always sift it twice for a fine crumb)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt

Instructions

1. In a large bowl, whisk together the eggs and brown sugar until pale and thick, about 3 minutes. The mixture should fall in ribbons when you lift the whisk.
2. Stir in the evaporated milk, melted butter, and vanilla extract until just combined—don't overmix.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Slowly fold the dry ingredients into the wet mixture using a spatula. Tip: Fold gently to keep the batter airy; stop as soon as no streaks remain.
4. Grease a 8-inch round cake pan (or use a bamboo steamer basket lined with parchment) and pour in the batter. Tap the pan lightly to release air bubbles.
5. Prepare your steamer: bring water to a steady boil over medium heat. Place the pan inside, cover with a clean kitchen towel under the lid to catch condensation, and steam for 25 minutes. Tip: Check at 20 minutes—a toothpick inserted should come out clean or with a few moist crumbs.
6. Turn off the heat and let the cake sit in the steamer for 5 minutes uncovered. Then remove and cool on a wire rack for 10 minutes before slicing. The top should be smooth and spring back when touched.

Now, as I lift the lid, the cake has risen perfectly with its signature honeycomb holes. It's tender, sweet, and pairs beautifully with a cup of jasmine tea or a dollop of lightly sweetened whipped cream.

Black Sesame Tang Yuan

Maybe it's the quiet ritual of rolling each little ball of dough that draws me to making black sesame tang yuan from scratch. On a rainy afternoon, I find myself turning to this recipe—a warm bowl of chewy glutinous rice balls filled with a nutty, sweet paste, all swimming in a delicate ginger syrup. It's comfort in its simplest, most intentional form.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 10 minutes

Ingredients

For the Black Sesame Filling

• 1/2 cup black sesame seeds (I toast them first for a deeper, nuttier flavor)
• 3 tablespoons granulated sugar
• 2 tablespoons unsalted butter, melted (or use coconut oil for a dairy-free version)

For the Dough

• 1 cup glutinous rice flour (the only kind that gives that signature chewiness)
• 1/3 cup plus 1 tablespoon water, at room temperature

For the Ginger Syrup

• 2 cups water
• 1/4 cup rock sugar or brown sugar (adjust to your preferred sweetness)
• 3 thin slices fresh ginger (don't skip—it warms the whole bowl)

Instructions

1. Toast the black sesame seeds in a dry skillet over medium heat, stirring constantly, until fragrant and they start to pop, about 3 minutes. Transfer to a plate to cool completely.
2. Grind the cooled sesame seeds in a spice grinder or with a mortar and pestle until they form a fine powder. Add the sugar and melted butter, then mix into a thick paste. Cover and refrigerate for at least 15 minutes until firm enough to shape.
3. While the filling chills, make the dough: In a mixing bowl, combine the glutinous rice flour and water. Stir with a fork until a crumbly dough forms, then knead gently with your hands until smooth. If it's too dry, add a teaspoon of water; if too sticky, dust with a little more flour. Cover with plastic wrap to prevent drying.
4. Divide the chilled filling into 20 equal portions (about 1 teaspoon each) and roll into small balls. Place them on a parchment-lined tray.
5. Divide the dough into 20 pieces. Keep the unused pieces covered. Take one piece, flatten it into a disc about 2 inches wide, and place a filling ball in the center. Gently pinch the edges together to seal, then roll between your palms to form a smooth ball. Repeat with remaining dough and filling.
6. Bring a large pot of water to a gentle boil. Carefully drop in the tang yuan—don't overcrowd; cook in batches if needed. Stir once to prevent sticking. They'll sink first, then float to the surface after about 4–5 minutes. Let them simmer for another 2 minutes after floating; the dough becomes translucent and slightly puffed. Test one by cutting it open—the filling should be molten.
7. While the tang yuan cook, prepare the syrup: In a small saucepan, combine the water, rock sugar, and ginger slices. Bring to a simmer over medium heat, stirring to dissolve the sugar. Simmer for 2 minutes, then remove from heat and discard the ginger.
8. Ladle the warm syrup into serving bowls. Using a slotted spoon, transfer the cooked tang yuan into the syrup. Serve immediately, while the filling is warm and runny.

Gliding through the warm ginger syrup, each tang yuan offers a gentle chew that gives way to a luxurious, nutty black sesame paste. The contrast of textures—silky syrup, tender dough, creamy filling—creates a moment of pure comfort. I love serving these in small bowls with a side of jasmine tea for a cozy, slow-paced dessert.

Crispy Fried Dough Stick (Youtiao)

Usually, my mornings unfold in a quiet rhythm, and sometimes I crave something extra special – like these homemade Crispy Fried Dough Sticks, or Youtiao. There's a comforting ritual in mixing the simple dough and watching it puff up golden in hot oil, a soft start to a busy day.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Dough

• 2 cups all-purpose flour (I prefer unbleached for a better rise)
• 1 teaspoon baking powder (make sure it's fresh!)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon sugar (just a hint of sweetness)
• 2 tablespoons vegetable oil (plus more for greasing)
• 3/4 cup room temperature water (not too cold, helps the yeast work)

For Frying

• 4 cups vegetable oil (enough for deep frying, I use canola for its high smoke point)

Instructions

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.
2. Add 2 tablespoons vegetable oil and room temperature water. Stir with a wooden spoon until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead gently for about 2 minutes until smooth. It should be soft and slightly tacky. Tip: Don't over-knead or the youtiao will be tough.
4. Shape dough into a ball, rub with a little oil, cover with plastic wrap, and let rest for 30 minutes at room temperature. This relaxes the gluten and makes shaping easier.
5. After resting, roll dough into a rectangle about 1/4-inch thick. Using a sharp knife or pizza cutter, cut into 12 strips, each about 1 inch wide.
6. Place two strips of dough together, one on top of the other. Press a chopstick lengthwise down the center to seal them. Repeat with remaining strips to make 6 pairs.
7. Heat oil in a deep pot to 350°F (use a thermometer for accuracy). Tip: Too hot and they brown quickly; too cool and they absorb oil.
8. Gently stretch each pair of dough strips to about 6 inches long and carefully slide into the hot oil. Fry in batches, turning occasionally, until deep golden brown, about 2-3 minutes per batch.
9. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Serve immediately while hot and crispy.

Every golden stick emerges from the oil with a satisfying crunch—the outside shatters, the inside stays soft and airy. I love dipping them in warm soy milk or congee for a classic breakfast that feels like a hug on a plate.

Conclusion

Dive into these 17 inspiring Chinese bakery cake recipes—from fluffy pineapple buns to delicate mooncakes. They’re easier than you think and perfect for any home baker. Try a few, then drop a comment with your favorite. Don’t forget to share this collection on Pinterest!

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