Hong Kong has a rich tradition of delicious Chinese desserts. Sweet soups, or "Tong Sui" in Cantonese, are a type of dessert commonly served in Hong Kong. These treats are often enjoyed as a sweet ending to a meal or as a snack, and they are an integral part of the food culture in the city. These soups come in a variety of flavors and can be served hot or cold. The ingredients often have health benefits associated with traditional Chinese medicine. Here are some of the most popular traditional Chinese desserts you can find in Hong Kong:

Our Recommendation

Tofu pudding (豆腐花)

Tofu pudding (豆腐花, dau-fu-fah or douhua) is a shared recipe in China and across East Asia.  Each region has its own variation—some are served savory with scallion and soy sauce; some adds chili pepper to it; in Hong Kong, the most common way of eating tofu pudding is with brown sugar and ginger syrup.  Simple and sweet.  In some soybean-specialized restaurants (豆品廠) though, you might see tofu pudding garnished with toppings like ginkgo and pearl barley.  No worries they are equally delicious.

Black sesame paste (芝麻糊)

One big Chinese dessert family is the “pastes”.  By grinding a chief ingredient into powder and cooking it with sugar and water, you get different kinds of thick soup. For example, we have black sesame paste (芝麻糊, ji-ma-woo), typically served warm and often thick in consistency, offering a rich, nutty, and slightly sweet flavor profile. It is made by grinding black sesame seeds into a fine paste, which is then slowly cooked with water, sugar, and sometimes rice flour or a type of starch to thicken it. It's a labor-intensive process that requires careful control of the heat and constant stirring to prevent lumps and ensure a smooth and velvety texture. From the point of view of Chinese medicine, the iron contained in sesame seeds is very effective in improving insomnia, hair loss and menopausal hormone balance.

Green Bean Soup (綠豆沙)

The main ingredient in this dessert soup is green beans, also known as mung beans, which are boiled until they are soft and slightly mushy. The beans are typically simmered with sugar to create a sweet soup, though the level of sweetness can be adjusted according to personal preference. Some variations of the recipe might also include ingredients like pandan leaves, dried tangerine peel, or sago pearls, which add extra flavors and textures to the dessert. The green beans themselves are thought to have a cooling effect on the body, helping to alleviate heat and detoxify the system, making this a popular choice for a healthful dessert.

Red bean soup (紅豆沙)

This dessert is made by boiling red adzuki beans until they become soft and begin to break down, creating a thick, sweet soup. The beans are usually sweetened with rock sugar, and the soup may be further enhanced with the addition of ingredients such as dried tangerine peel or lotus seeds for additional flavor and texture.

Sweet Potato Soup (蕃薯糖水)

Sweet potato in sugar syrup, known as 蕃薯糖水 (Faan Sut Tong Sui) in Cantonese, is a beloved traditional dessert in Hong Kong. Sweet potatoes are peeled and cut into chunks, then cooked with rock sugar and water until they become soft and the sugar is completely dissolved, forming a sweet syrup. The sweetness of the syrup is adjusted to balance the natural sweetness of the sweet potatoes. In some variations of the dish, other ingredients like ginger, red dates, or longan may be added to enhance the flavor of the dessert. 

Steamed Milk (雙皮燉奶)

Steamed milk, known as "Shuang Pi Nai" (雙皮燉奶) in Cantonese, is a classic Cantonese dessert that originates from Guangdong province in China and has become very popular in Hong Kong. It literally translates to "double skin milk," referring to the layers of milk skin that form during the preparation of the dish. Shuang Pi Nai is made by heating milk, sugar, and egg whites, creating a silky and smooth custard-like dessert that is rich and creamy. The top layer of skin is formed when the milk is heated and then cooled, while the bottom layer forms during the steaming process. The result is a dessert with a unique texture, featuring a smooth and soft custard sandwiched between two thin, delicate layers of milk skin.

Papaya & Snow Fungus Soup (木瓜雪耳糖水)

Papaya and Snow Fungus Sweet Soup, is a traditional Chinese dessert soup that's particularly popular in Hong Kong. It's known not just for its sweet taste, but also for its health benefits, especially for skin beautification. The main ingredients of this dessert soup are papaya, snow fungus (also known as white wood ear or silver tree ear fungus), rock sugar, and often some Chinese herbs like dried longan. Each of these ingredients plays a role in the overall health properties of the dessert.

Whether you prefer the wholesome taste of red bean soup, the deep, aromatic notes of black sesame, or the soothing creaminess of almond, always opt for the hot desserts. Although Hong Kong's summers are extremely hot, and a cold dessert can be incredibly refreshing, more often than not, the hot version offers a far superior, smoother, and more flavorful experience. With a variety of flavors and textures, from silky smooth to delightfully chewy, Hong Kong's Sweet Soup (糖水) is an experience not to be missed. 

Read More: Top 5 Chinese Desserts Shops You Should Try