Vegan Chinese Food Desserts: The Sweet Finale to Your Plant-Based Feast (Part 6)

After five courses of savory vegan Chinese food, it’s time for the grand finale—decadent, egg-free, dairy-free desserts that’ll have you licking your chopsticks.

Chinese desserts are underrated gems—think silky puddings, chewy mochi, and caramelized treats—all easily veganized without losing their magic. Whether you’re craving nostalgic dim sum sweets or modern twists, this guide delivers healthy(ish) vegan meals that satisfy your sweet tooth.

Let’s dive into four showstopping recipes, plus pro tips for making them restaurant-worthy.

🍡 4 Must-Try Vegan Chinese Desserts

**1. Silky Coconut Egg Tarts (Dan Tat) 🥥🍮

Flavor Profile: Creamy, Flaky, Slightly Sweet

Why It’s Elite:

• Hong Kong’s iconic pastry, veganized with coconut milk + agar
• Buttery crust without lard (thanks, vegan butter!)

Ingredients:

• Crust: 1 cup flour, ¼ cup vegan butter, 1 tbsp sugar
• Filling: 1 can coconut milk, 2 tbsp cornstarch, ¼ cup maple syrup, 1 tsp agar powder

Pro Hacks:
✔ Pre-bake crust 10 mins to prevent sogginess.
✔ Strain filling for ultra-smooth texture.

**2. Black Sesame Tangyuan (Sweet Dumplings) 🖤🥣

Flavor Profile: Nutty, Chewy, Warm

Why It’s Elite:

• Glutinous rice balls stuffed with toasted black sesame paste
• Served in ginger syrup—comfort in a bowl

Ingredients:

• Dough: 1 cup glutinous rice flour + ½ cup water
• Filling: 3 tbsp ground black sesame + 1 tbsp coconut oil + 1 tbsp sugar
• Broth: 2 cups water, 3 slices ginger, 2 tbsp rock sugar

Pro Hacks:
✔ Toast sesame seeds yourself for max aroma.
✔ Freeze filling balls first for easier wrapping.

**3. Mango Pomelo Sago (杨枝甘露) 🥭🍊

Flavor Profile: Tropical, Refreshing, Creamy

Why It’s Elite:

• Hong Kong dessert shop classic
• Dairy-free creaminess from coconut milk + mango puree

Ingredients:

• 1 ripe mango (blended)
• ½ cup pomelo segments (or grapefruit)
• ¼ cup cooked sago pearls
• ½ cup coconut milk

Pro Hacks:
✔ Soak sago overnight for faster cooking.
✔ Layer in a glass for Instagram-worthy presentation.

**4. Red Bean Pancakes (Dou Sha Bing) 🥞🫘

Flavor Profile: Earthy, Slightly Sweet, Crispy

Why It’s Elite:

• Crispy scallion pancakes meet sweet red bean paste
• Perfect with tea (or as a sneaky breakfast)

Ingredients:

• Dough: 2 cups flour, ¾ cup hot water
• Filling: ½ cup sweetened red bean paste (store-bought or homemade)
• To cook: 2 tbsp sesame oil

Pro Hacks:
✔ Roll thin for extra flaky layers.
✔ Pan-fry on medium-low to avoid burning.

💡 Pro Tips for Next-Level Vegan Desserts

✔ Texture is Key:

• Agar > gelatin for jellies/puddings (sets firmer than cornstarch).
• Glutinous rice flour is a must for chewy desserts (don’t sub regular flour!).

✔ Flavor Boosters:

• Toasted coconut flakes for garnish.
• A pinch of salt in sweet dishes to balance flavors.

✔ Make Ahead:

• Red bean paste keeps for 2 weeks in the fridge.
• Tangyuan freeze well—cook straight from frozen.

🎉 Final Verdict: Vegan Chinese Desserts = Hidden Treasure

From silky tarts to chewy tangyuan, these treats prove vegan Chinese food isn’t just about savory dishes. They’re naturally plant-based, easy to make, and totally irresistible.

Want More?

• Try steamed sponge cake (Ma Lai Go) with coconut milk.
• Experiment with lychee agar jelly for a summer refresher.

📌 Sources & Further Reading:

• The Vegan Dim Sum Kitchen (Meredith Lee)
• China Vegan Society’s dessert archives
• Personal sugar crashes (worth it)

Now go forth and end your meals on a sweet, vegan high. 🍡🍫