Being a significant event of the year for every Chinese around the world, having several Chinese New Year desserts recipes is a must for every family to celebrate the Spring festival. If you are looking for some authentic Chinese desserts recipes to try, we’ve got you covered in this blog post.
To help you and your family embrace the festival better, we bring the top 10 Chinese New Year desserts recipes for 2017 that are easy-to-make, affordable, and tasty. Most importantly, you can get most of the ingredients for these recipes over at Giant Online Singapore and at great value for money too!
1. Sticky Rice Cake (Nian Gao)
Serves: 4 to 6 |Prep Time: 30 minutes
No Chinese New Year celebration is complete without having some traditional Chinese desserts recipes to prepare. Let’s start with some traditional sticky rice cake – a must-serve when friends and family visit! Interestingly, sticky rice cake can be used as one of the ingredients in other CNY desserts recipes too! Get the full recipe here: Chinese Food.
Photo By: Choo Yut Shing
- 3 1/4 cups glutinous rice flour
- 200 ml boiling water
- 1/2 cup Chinese dates (softened in water, cut in half and remove the pits)
- 2/3 cup brown sugar
- 1 tablespoon vegetable oil or nonstick cooking spray
- 1 tablespoon white sesame seeds
- 1 tablespoon milk
- Heat up the wok for steaming.
- In a bowl, mix the boiling water and the sugar, stirring to dissolve.
- Place the glutinous rice flour in a large bowl and stir in the sugar and water mixture. Add the milk and start shaping the dough.
- Add 1 tablespoon of water to the dough at a time, until dough texture turns smooth and glossy. Add 1/2 – 3/4 of the Chinese dates while you are adding water and working with the dough.
- Apply some vegetable oil or non-stick cooking spray to a 7-inch square cake pan. Place the dough on the cake pan and spread it evenly to cover the edges. Decorate with the remaining dates, lightly pushing them into the dough from the top. Sprinkle the sesame seeds on top.
- Steam the cake over medium-high to high heat for 45 minutes, or until the edges of the cake pull away from the pan. Then take the cake out and let it cool.
- After removing the cake from the pan, wrap in wax paper. Store in a plastic container and put in the refrigerator overnight.
- Before serving, you can choose to pan-fry the cake by dipping the cake slices in an egg wash before frying. Alternatively, heat in a microwave oven or oven for about 10 minutes.
2. Egg Tarts
Serves: 10 to 12 |Prep Time: 45 minutes
The egg tarts that we love began in Hong Kong in the 1940s. Today, egg tarts are enjoyed all over the world, by young and old. Get the full recipe here: Chinese Food.
Photo by: Robyn Lee
- 4 to 6 tablespoons hot tap water
- 3 eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening
- 1/3 cup sugar
- 1 1/2 cups milk
- Stir the flour and 1/2 teaspoon (2 ml) of salt in mixing bowl. Put in shortening and mix, until the mixture acquires a crumbly texture.
- Pour in enough water to turn the mixture into a dough ball and cut it in half.
- Roll the sliced dough over lightly floured surface until you get a thin layer that is 1/8 inch (0.5cm) thick.
- Cut out 12 circles from thin dough with diameter of about 5cm.
- Put the pastry circles into muffin cups and trim the sides to fully fill the muffin cups.
- Stir in eggs, sugar, and remaining salt in a separate bowl. Add the milk. Pour about 2 tablespoons (30 ml) of egg mixture into each pastry.
- Bake in preheated oven at temperature 180 degree Celsius for about 25 to 30 minutes.
- Test the readiness with a knife inserted in the centre of the egg custards. If the knife comes out clean, the egg tarts are ready.
3. Pineapple Tarts
Serves:10 to 12 |Prep Time: 120 minutes
This is one Chinese New Year Cookie recipe that every home baker should know – a recipe for the popular pineapple tarts! Try this easy and affordable recipe from Guai Shu Shu. These cute, crusty cookies topped with pineapple jam will surely delight your guests! Get the full recipe here: Recipe by: Guai Shu Shu.
Photo by: Cheryl
- 300g pineapple jam
- Drops of vanilla essence
- 30g icing sugar
- 125g cold butter, small pieces
- One egg (lightly beaten)
- 250g plain flour
- Pre-heat the oven to 180 degree Celsius.
- Form 60 balls of pineapple jams equally that weigh about 5 grams each.
- Cut the cold butter into small pieces in a bowl. Then, mix the butter cubes and flour until a crumbly texture is formed. Add the icing sugar and mix well.
- Beat the eggs and vanilla essence together, then add to the mixture in Step 2. Stir everything slowly until a dough is formed.
- Leave in the fridge to chill for 20-30 minutes.
- Roll the dough with a rolling pin until it becomes a flat sheet of about 0.5 cm thick.
- Use the tart mold to press firmly on the dough. Extract the cut dough carefully and place in the baking tray.
- Add a ball of pineapple jam to fill each tart shell.
- Then, place the tarts on the lower shelf of your oven and bake for about 15-20 minutes.
4. Honeycomb Cookies
Serves: 5 to 8 |Prep Time: 30 minutes
With a pretty honeycomb shape and sweet taste of crust, this traditional Chinese dessert for kids is also a favourite with elders. If you are looking for interesting dessert recipes, this is a keeper! Get the full recipe here: Recipe by: Guai Shu Shu.
Photo by: JL Gan
- 80g castor sugar
- 1 large egg
- Adequate oil for deep frying
- 100 ml plain water
- 100g all-purpose flour
- 100g rice flour
- Pinches of salt
- Kuih loyang mold
- 200 g thick coconut milk
- Sift the all-purpose flour and rice flour into a mixing bowl.
- Add the eggs, coconut milk, and plain water. Use a whisk to whip everything into a batter.
- Use a sieve to sift the batter into the bowl.
- Heat up a pot of oil on medium to high heat and preheat the brass mold in the hot oil for 1-2 minutes.
- Dip the brass mold onto the batter completely but avoid touching the top part of the mold.
- Put the mold coated with batter into the hot oil, let it fry for 30 seconds and gently shake off the cookies.
- Deep fry the cookies until they turn golden brown.
- Remove excess oil from the cookies by putting them aside over kitchen towels.
- Store the cookies in an airtight container.
5. Almond Cookies
Serves: 10-12 |Prep Time: 45 minutes
A favourite among many kids and young adults, this Chinese New Year almond cookie recipe is one of those traditional dessert recipes that are still being baked by many families. If you are expecting kids to visit your house during Chinese New Year, make sure you are prepared with this recipe! Get the full recipe here: Bake with Paws.
Photo by: Naoto Sato
- 400 g almonds (roasted & chopped)
- 700 g plain flour
- 3 teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon salt
- 140g white sugar
- 300 to 400 ml cooking oil
- Egg wash and a pinch of salt
- Roast and blend the almonds but don’t overdo it!
- Add the flour, baking powder, salt and baking soda to a mixer. Put in the toasted chopped almonds and sugar, then mix everything.
- Pour in cooking oil gradually and mix thoroughly till dough is not sticky. Form small balls from the dough.
- Gently put the balls of dough on a baking tray covered with non-stick baking paper. Apply egg glaze over the top of the balls.
- Bake at 180 degree Celsius for about 25 to 30 minutes.
- Take the cookies out from oven and let them cool completely before storing in an airtight container.
6. Chinese Butter Cookies
Serves: 10-12 |Prep Time: 45 minutes
With pretty patterns and buttery flavour, this is one of the irresistible Chinese New Year butter cookies that you can serve your guests. They also make good gifts for your relatives and friends when you visit them. Get the full recipe here: Christine’s Recipe.
Photo by: Erinnish
- 65 g icing sugar
- 200 g cake flour
- 35 g white sugar
- 1/4 teaspoon vanilla essence
- 1 egg, beaten
- 130 g melted butter
- Preheat oven to 190 degree Celsius. Slice the butter into cubes, and let them soften at room temperature.
- Use a mixer to blend the softened butter, caster sugar, and icing sugar until the texture turns fluffy.
- Add one-third of the beaten egg into the mixture at a time while blending. Then repeat this step until the beaten egg is finished and the colour of the mixture lightens.
- Stir in vanilla essence into the mixture.
- Sift flour into the egg mixture and stir it slowly until you form a batter.
- Transfer the batter into an icing bag and squeeze the star-shaped batter onto a baking tray lined with baking paper.
- Bake the cookies in the preheated oven for 10 to 13 minutes.
- Store in an airtight container after it is cooled.
7. Cashew Nut Cookies
Serves: 10-12 |Prep Time: 60 minutes
Among the Chinese New Year cookie recipes, cashew cookies are easy to make and a delicious and fragrant snack that your guests will surely love. Get the full recipe here: Guai Shu Shu.
Photo by: Olive Plum
- 250g of butter (slightly melted)
- 400g of superfine flour or cake flour
- 120g of icing sugar
- 200g of cashew nuts
- 30g of milk powder
- 2 egg yolks
- Pre-heat the oven to 150 degree Celsius and roast the cashew nut.
- Blend the roasted cashew nuts in a food processor or hard objects and put aside.
- Mix the butter and icing sugar until the texture turns light and fluffy.
- Add the egg yolks, stir until well mixed. Sift in the flour, milk powder and then the cashew nuts.
- Use a spatula to stir the flour until it turns into a flexible dough.
- Transfer the dough to a lightly floured surface and use a rolling pin to make it flat at about 4 or 5mm thick.
- Shape the cookies using your favourite cookie molds.
- Transfer them to a baking tray covered with baking paper.
- Apply egg wash over the cookies and top each one with a cashew nut.
- Bake the cookies in the pre-heated oven of 150 degree Celsius for 25 minutes.
8. Kuih Bahulu
Serves: 4-6 |Prep Time: 40 minutes
These spongy little cakes are household favourites in Singapore and Malaysia. The reason is simple. It is so simple to make yet the flavour is appetising, for every person regardless of their age! Get the full recipe here: Guai Shu Shu.
Photo by: Sibu Tua Pui
- Mix the eggs and vanilla essence in a mixer until the texture turns foamy. Add in the sugar along the mixing process.
- Continue to mix until the texture expands to at least twice to three times the original size.
- Lightly grease the Kuih Bahulu mold and pre-heat it in an oven at 200 degree Celsius.
- When the egg mixture expands and grows paler, slowly pour in 1/3 of the flour with a filter.
- Use a spatula to stir until well mixed.
- Repeat step 5 by adding the rest of the flour.
- Fill the Kuih Bahulu mold with the batter and bake in the oven for 8-10 minutes.
- Take it out and let it cool completely before storing in the container.
9. Shrimp Floss Rolls
Serves: 2-4 |Prep Time: 30 minutes
This may not be a traditional Chinese New Year dessert recipes, but shrimp floss rolls are one of the most popular snacks served during Chinese New Year. The spicy and savoury taste is a great foil to the rest of the other authentic Chinese desserts. Get the full recipe here: Guai Shu Shu.
Photo by: To Food With Love
- 500g of sambal udang kering or shrimp floss
- 10 sheets of spring roll pastry (125mm x 125mm)
- 1 tablespoon of plain flour mixed with 1 tablespoon of water (mix well)
- Pre-heat the oven to 160 degree Celsius.
- Cut each spring roll pastry sheet into four equal squares.
- Apply flour paste to the edges of the square.
- Put a small quantity of shrimp floss on the centre. Then fold both sides (left and right) inwards and followed by rolling up the side nearer to you quickly.
- Stick the edges to the pastry. You may use more flour paste to seal places that start to loosen.
- Remember not to use too much shrimp floss as it will make the rolls hard.
- Bake the ready rolls in the pre-heated oven of 160 degree Celsius for about 15 minutes.
- Seal in an airtight container when completely cool.
10. Red Bean Soup
Serves: 6-8 |Prep Time: 90 minutes
Red bean soup is such a warm and comforting dessert! With just a few easy to find ingredients, this is one dessert that you can make a big batch of and serve to all your guests during Chinese New Year. Get the full recipe here: Chinese Food.
Photo by: Choo Yut Shing
- 1 cup red beans
- 6 – 8 cups water
- 1 strip dried tangerine or fresh orange peel
- 1/4 – 1/2 cup dried lotus seeds
- 6 – 8 tablespoons brown sugar
- Soften the red beans by soaking it in water overnight and then drain it dry.
- Just 2 hours before cooking, soak and cover the dried lotus seeds in a bowl with water.
- Boil 6 cups of water with the tangerine peel in a medium saucepan.
- After turning down the heat, add the red beans and lotus seeds. Simmer for 1 to 1 1/2 hours, until the beans are softened and starting to split.
- Pour in the brown sugar and stir the mixture until well mixed.
- Taste and add more sugar or water till the taste is right.
- Throw away the dried tangerine peel before serving.
At this precious time of gathering, you can elevate the celebrations with your loved ones by preparing these splendid desserts to make some memorable moments.
Looking for more recipes for the coming Chinese New Year? We got you covered! Here are 16 easy traditional recipes for a special Chinese New Year as well as 10 easy abalone recipes that you need for Chinese New Year!