Elegant Chinese Dessert Book

Osmanthus cake · red bean · water chestnut cake

40 pg·PDF Recipe Cards·English / 中文

Chinese desserts prize clarity and moisture. This book covers the rice-flour ratio for osmanthus cake, the silky simmer for red bean paste, the Q-bounce trick for water chestnut cake, plus low-sugar adjustments and plating suggestions — perfect for afternoon tea and gifting.

Osmanthus cake rice-milk ratio & steaming
Silky red bean paste simmer
Water chestnut cake Q-bounce trick
Low-sugar adjustment & plating

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