Egg waffle is a popular Hong Kong delicacy consisting of egg whites and yolks, milk, butter, sugar, flour, and salt. It is characterized by its puffy visual appearance and a pull-apart texture. These tiny treats are traditionally sold throughout Hong Kong by street vendors who prepare them in special pans with small, round cells.

Egg waffles can be consumed plain or paired with fruit and different spreads.

Serradura is a Portuguese and Macanese dessert which consists of finely crushed tea cookies layered between a velvety combination of whipped cream and condensed milk. Traditionally, the cream was infused with vanilla, but modern varieties appear in different flavor combinations.

Although the name, which translates from Portuguese as sawdust pudding, indicates Portuguese origin, this sweet treat has become incredibly popular in Macau. It can be bought in numerous bakeries, and it is a common dessert found on the menus of Portuguese-style restaurants in Macau.

One of the most famous Chinese desserts is the classic egg tart, a delicious pastry consisting of a flaky outer shell with a creamy, but firm egg custard in the center. The origin of this traditional Chinese dessert is vague. It is believed that it grew out of Chinese contacts with western culinary traditions, but it is also likely that some form of an egg custard existed before the influence of the West.

Chinese egg tart variety is believed to be a cross between the classic British egg custard, which is much creamier than the Chinese tart, and the famous Portuguese tarts, known as pastéis de nata, which are especially popular in Macau. 

Heuhng mong dung boh deen is a traditional dessert that’s often served as a part of dim sum. This mango pudding is a simple combination of fresh mango, sugar, gelatin, and milk. The mangoes are puréed until smooth, then mixed with hot water, sugar, gelatin, and milk.

The mixture is poured into ramekins or shallow bowls, and it’s then chilled for a few hours before serving. If desired, heuhng mong dung boh deen can be garnished with mint leaves or mango pieces. This dessert is especially popular on hot summer nights due to its refreshing properties.

Tangyuan is a traditional dessert consisting of glutinous rice flour balls, which are soft and chewy, and can be either small and plain or larger with fillings. The fillings vary but commonly include sweetened black sesame, peanut, red bean paste, or even fruit fillings.

Tangyuan can be served in a thin sweet soup or broth, which can be flavored with ginger, osmanthus flowers, or simply a clear sweet syrup. It is often served during the Lantern Festival, which marks the end of Chinese New Year celebrations. The dish symbolizes family unity and happiness, as the round shape of the tangyuan is associated with completeness and togetherness. 

Dou fu fa is a popular Asian dessert consisting of creamy tofu topped with various savory or sweet garnishes. It is made with coagulated soy milk to create a tofu product with a mild taste and an incredibly soft consistency. Like other varieties, soft tofu probably originated in China, but it has soon spread out to other Asian countries where it still represents one of the most versatile sweet treats.

Even though it is mainly enjoyed as a dessert, usually topped with sugary or ginger infused syrups, in some regions, especially in northern China, it is topped with savory complements and enjoyed as a creamy snack. Dou fu fa, with its numerous versions and local names, is mainly sold by street hawkers or served as a part of traditional dim sum meals.

The soft nai wong bao are the traditional Chinese steamed buns which consist of a smooth leavened wheat flour dough filled with a creamy egg custard filling. Even though the fillings might vary in consistency, they are characterized by vibrant yellow colors and the sweet and rich buttery flavors.

These round treats are usually enjoyed as a part of dim sum meals complemented with flavorful Chinese tea.

Sago pearls (also known as tapioca pearls) in coconut milk are a type of Cantonese tong sui (lit. sugar water; dessert soup). This simple treat can be found in many dim-sum eateries in Guangzhou and Hong Kong, where it is served as a perfect ending to a meal.

Also, for a refreshing summer dessert, sao mai lo is often mixed with fresh fruits like mango, pomelo and strawberries.

Red bean soup is a classic Chinese soup that is commonly consumed as a dessert, made from red azuki beans, lotus seeds, and tangerine or orange peel. The soup isn't too sweet, and has a subtle sweetness instead, ideal for rounding off a large Chinese meal.

Red bean soup can be served hot in winter or cool during summer. Dates, sago, longan, and coconut milk can all be added in the preparation of this soup, which is considered to be one of the healthiest soups in China because it is rich in vitamins, boosts immunity, and helps against constipation.