China
Cheng Tng
清汤
A clear, barely-sweet syrup served hot or over ice with longan, dried persimmon, barley, white fungus, gingko nut, lotus seed and strips of agar.
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Guangdong, Hong Kong
Mango Pomelo Sago
杨枝甘露
Chilled mango purée with coconut milk, sago pearls and shreds of pomelo, which stay bitter against the sweetness.
China
Orh Nee
芋泥
Teochew dessert of taro steamed and mashed with shallot oil and sugar into a dense warm paste, topped with gingko nuts and pumpkin or coconut cream.
China
Red Bean Soup
红豆汤
A sweet Chinese tong sui of red beans simmered with rock sugar, dried tangerine peel and sometimes glutinous rice balls, served warm.
China
Sweet Fermented Rice
酒酿
Glutinous rice fermented briefly with a yeast starter into a sweet, faintly alcoholic mash, eaten warm with egg drop or small rice balls.
China
Sweet Rice Balls in Syrup
汤圆
Glutinous rice flour balls filled with black sesame, peanut or red bean paste, floated in a thin ginger or fermented rice syrup.
China
Tau Suan
豆爽
Split mung beans steamed until they hold their shape, suspended in a thin pandan-scented starch syrup and eaten hot with fried dough sticks broken in.
China
Tofu Pudding
豆腐花
Barely set soy curd scooped in soft sheets, served sweet with ginger syrup in the south or savoury with soy, chilli and pickles in the north.
Guangdong, China
Tong Sui
糖水
A Cantonese sweet soup or dessert, served warm or cold, made with ingredients like red beans, mung beans, lotus seeds, sweet potato or tapioca in a sugary broth.