Translation result![\"\ub450\ubd80\ud478\ub529[123RF]\"](\"https:\/\/cdn-union.tenbizt.com\/contents\/crawler-dev\/image\/2026\/05\/CP-2023-0077\/image-16da8b64-1539-4827-9c5d-b606dd7ea21b.jpeg\")
[RealFood reporter Yuk Seong-yeon] In Hong Kong, trendy sweets might grab the headlines, but traditional desserts are quietly holding steady\u2014and getting fresh, modern makeovers as tourism rebounds and more visitors hunt down authentic local flavors.<\/p>\n
Silken tofu pudding, known as douhua, is a perfect example. According to the Korea Agro-Fisheries & Food Trade Corporation (aT) and its export information service KATI, douhua is a silky, pudding-like dessert made from silken tofu. It\u2019s typically served with sugar or ginger syrup and enjoyed either warm or chilled. Its gentle sweetness and subtle nuttiness appeal across generations. One iconic spot is Kung Wo Beancurd Factory in Sham Shui Po. With growing interest in low-sugar and plant-based choices, douhua is increasingly appreciated as a vegan-friendly dessert.<\/p>\n
Black sesame rolls are having their moment, too. Roasted black sesame is blended with sugar, water and starch, chilled, then rolled into a thin, film-like sheet\u2014hence the nickname \u201cfilm roll.\u201d The chewy texture and toasty flavor make it addictive, and its sesame base gives it a wholesome, health-forward image. Mrs. Fong Chinese Desserts in Jordan is well known for its black sesame rolls as well as a range of other traditional sweets.<\/p>\n
Mango sago is a refreshing cold dessert that mixes fresh mango with sago pearls, grapefruit and coconut milk. It\u2019s become an online hit beyond Hong Kong\u2014Korea included\u2014thanks to social media, and you\u2019re now likely to find creative riffs on it in drinks, breads and puddings.<\/p>\n
Put chai ko is a classic street snack made from rice flour and sugar, sometimes studded with red beans and steamed in small cups. It\u2019s chewy and springy with a subtle sweetness, and you\u2019ll still find it at traditional markets and rice-cake shops. Vendors usually use brown or white sugar, but lately you\u2019ll see variations flavored with coconut, brown sugar and matcha. The red beans are steamed, not fried, preserving that soft, comforting texture.<\/p>\n","protected":false},"excerpt":{"rendered":"
Traditional desserts in Hong Kong, like tofu pudding, are gaining popularity among tourists, blending health trends with local flavors.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_thumbnail_url":"https:\/\/cdn-union.tenbizt.com\/contents\/crawler-dev\/thumbnail\/2026\/05\/CP-2023-0077\/thumb-c48bb638-5fa7-4b8b-a612-f187eb5afc8c.jpg","footnotes":""},"categories":[278098],"tags":[],"class_list":["post-260086","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\n