Eastern-origin Pastry
- Almond biscuit: A golden, delicate cookie with a light almond taste.
- Banana roll
- Beef bun
- Cha siu baau: This bun can be steamed or baked and is filled with roast pork and onions.
- Cocktail bun: These are sweet and filled with shredded coconut.
- Cream bun
- Curry beef triangle
- Dowry cake
- Ham and egg bun
- Hopia
- Jin deui
- Lotus seed bun
- Mooncake: The traditional variations are heavy lotus seed paste filled pastry, sometimes with 1-2 egg yolks in its centre. Modern variations have altered both the pastry crust and filling for more variety. These are served at the Mid-Autumn Festival.
- Nuomici: A sweet glutinous rice dumpling with different fillings such as red bean paste, black sesame paste, and peanuts.
- Paper wrapped cake: Spongy and light, these are plain chiffon cakes wrapped in paper. Sometimes simply called spong cake.
- Peanut butter bun
- Pineapple bun: This bun does not contain pineapples, but derived its name from the 'pineapple-like' appearance of the top which is a tender crispy, sweet, golden crust. The pineapple bun can be filled with custard and red bean paste.
- Pineapple tarts (鳳梨酥): A round or rectangular block shaped shortcrust pastry filled with pineapple jam.
- Sausage bun
- Sou
- Sweet & sour croissants
- White sugar sponge cake
- Wife cake: A round flaky pastry with a translucent white winter melon paste centre.
- Zongzi
Read more about this topic: Chinese Bakery Products