23 Scrumptious East Asian Pastries You Need to Taste

Sweet, delectable East Asian pastries represent a culinary treasure trove of delightful textures and flavors that tantalize taste buds worldwide.

Cultural traditions blend seamlessly with innovative baking techniques, creating remarkable confections that showcase regional ingredients and generational recipes.

Delicate layers, intricate designs, and subtle sweetness characterize these remarkable treats that transcend mere desserts.

Bakers masterfully transform simple components into extraordinary delicacies that reflect deep-rooted culinary heritage and artistic expression.

Regional variations offer unique interpretations, each pastry telling a story of local customs and family traditions.

Passionate artisans carefully craft these edible masterpieces, balancing technique, flavor, and visual appeal with remarkable precision.

Sophisticated yet approachable, these pastries connect generations through shared culinary experiences and time-honored techniques.

Excited to sample these 23 favorite East Asian pastries that promise an unforgettable gastronomic journey:

Favorite East Asian Pastries for a Sweet Break

East Asian pastries offer a world of soft buns, creamy custards, and playful shapes. Savor traditional treats or try modern twists, each one with a story to tell.

Egg Tart

Egg tarts are delicate pastry gems blending Portuguese and British culinary influences with traditional Chinese baking techniques.

Sweet egg custard nestles inside a buttery, flaky pastry shell that crumbles with each bite.

Macau popularized these treats during colonial trading periods, transforming them into a beloved dessert across East Asia.

Chinese bakers adapted European custard recipes, creating a unique version with slightly firmer texture and less sweetness.

Bakeries in Hong Kong and mainland China quickly embraced the recipe, making egg tarts a standard street food and dim sum offering.

Egg custard ingredients typically include eggs, milk, sugar, and vanilla, baked until golden and smooth.

Pastry shells use flour, butter, and sometimes lard for extra richness.

Variations include different crust styles and occasional flavor additions like coconut or green tea.

Pineapple Bun

Pineapple buns are iconic Hong Kong pastries characterized by their golden, crispy exterior that mimics a pineapple's textured skin without containing actual pineapple fruit.

Bakeries craft these sweet treats using four simple ingredients: flour, lard, sugar, and eggs.

Locals favor these inexpensive buns for breakfast or afternoon tea, often enjoying them with milk tea or butter.

Street vendors and bakeries across Hong Kong prepare the buns fresh daily, creating a crunchy sugar crust that contrasts with a soft inner bread texture.

Traditional boh loh yaau variations feature butter nestled inside the warm pastry.

Hong Kong residents consider the pineapple bun a beloved cultural symbol of their culinary heritage.

Bungeoppang

Bungeoppang are crispy fish-shaped South Korean street pastries with a golden-brown exterior and smooth red bean filling.

Street vendors traditionally prepare these sweet snacks by pouring simple batter into specially shaped molds and adding red bean paste in the center.

Eggs, flour, sugar, and water create the light dough that becomes wonderfully crunchy when baked.

Winter markets and street corners often feature these warm treats that locals love to enjoy as quick snacks.

Modern variations include ice cream-filled versions that add a cool twist to the classic recipe.

South Korean bakeries and food stalls sell bungeoppang throughout the year.

Winter seasons especially highlight these nostalgic fish-shaped treats.

Curry Beef Triangle (Ga Li Su)

Curry beef triangle (Ga li su) are crispy Hong Kong pastries bursting with spicy beef filling and distinctive triangular shape.

Skilled bakers craft these savory snacks by rolling dough into circles and stuffing them with ground beef, onions, garlic, curry powder, and peas.

Careful folding transforms the dough into perfect triangles sealed with beaten eggs.

Frying in hot oil creates a thick, crunchy exterior that contrasts with the succulent meat mixture inside.

Street vendors and home cooks frequently prepare these popular handheld treats for quick meals or snacks.

Hong Kong's culinary traditions shine through this compact, flavorful pastry.

Restaurants and bakeries across the region offer their unique versions of this beloved street food.

Curry beef triangles blend traditional techniques with bold, satisfying flavors that keep diners coming back for more.

Korean Twisted Donuts (Kkwabaegi)

Kkwabaegi stands as a beloved South Korean twisted donut crafted from simple ingredients like flour, butter, milk, eggs, and yeast.

Street vendors and bakeries across Korea serve these golden-brown treats with a signature spiral shape that distinguishes them from standard donuts.

Bakers mix wet and dry ingredients to create a soft, elastic dough that rises twice before shaping.

Each piece of dough transforms into a rope-like strand carefully twisted into a short braid.

Hot oil quickly fries the twisted pastries until they reach a beautiful golden color.

Warm kkwabaegi receives a generous coating of sweet cinnamon sugar that creates a crispy, fragrant exterior.

Koreans enjoy these donuts as a quick breakfast or afternoon snack with coffee or tea.

Anpan

Anpan are golden-brown wheat buns stuffed with sweet red bean paste that revolutionized Japanese bakery culture when invented in 1875 by former samurai Kimura.

Kimuraya bakery founder Kimura transformed traditional bread-making by introducing these uniquely Japanese pastries with soft interiors and crispy exteriors.

Poppy or black sesame seeds often garnish the round buns, adding subtle texture and visual appeal.

These compact snacks quickly became nationwide favorites across Japan.

Sweetened azuki bean filling provides a rich, smooth contrast to the bread's crisp surface.

Kimura's innovative approach blended Western baking techniques with traditional Japanese flavors.

Bakeries throughout Japan continue producing these iconic pastries.

Street vendors and bakery shops still sell anpan as popular quick snacks for all ages.

Nuomici

Nuomici are soft, glutinous rice flour balls bursting with sweet fillings like azuki bean paste, peanuts, and black sesame, uniquely steamed to create an incredibly tender texture.

Chinese bakers in Guangdong province craft these delicate pastries by rolling the dough in fine desiccated coconut for a light, crisp exterior.

Hong Kong bakeries frequently offer these treats as popular dessert options.

Similar to Japanese mochi, nuomici distinguish themselves through their steaming preparation method.

Coconut coating provides a delightful textural contrast to the smooth inner filling.

Chinese street vendors and bakeries sell these small round pastries throughout southern China.

Sweet and compact, nuomici represent a beloved regional dessert.

These bite-sized treats offer a perfect blend of soft dough and rich, nutty fillings.

Beef Bun (Niu Rou Bao)

Beef bun bursts with savory ground beef wrapped in soft, sweet pastry that originated in Hong Kong's bustling street food scene.

Bakers craft these portable snacks using a delicate dough mixture of sugar, flour, water, milk, yeast, and cream.

Skilled artisans shape the dough into rolls filled with seasoned beef, often enhanced by chopped onions or curry spices.

Each bun receives a glossy finish through careful brushing with sugar water before baking.

Bakeries throughout Hong Kong and Chinatown neighborhoods worldwide offer these popular treats.

Innovative bakers sometimes add unique touches like seaweed or garlic to distinguish their version.

Traditional recipes maintain a perfect balance between tender pastry and flavorful meat filling.

Khuushuur

Khuushuur are deep-fried Mongolian meat pastries bursting with savory flavors and traditional culinary significance.

Nomadic herders crafted these crescent-shaped pastries as a portable, protein-rich meal during long journeys across Mongolia's vast steppes.

Ground mutton forms the classic filling, though beef and occasional vegetable additions create regional variations.

Onions provide additional depth to the meat mixture, enhancing the pastry's rich taste.

Mongolian families traditionally prepare khuushuur during celebrations and special gatherings.

Street vendors and restaurants typically serve four pieces with fresh lettuce or pickled vegetables.

Crispy golden exteriors give way to juicy, seasoned meat inside these handheld delicacies.

Each bite connects you to Mongolia's nomadic heritage and robust cooking traditions.

Chinese Crullers (Youtiao)

Youtiao are golden-brown Chinese breadsticks with a fascinating historical origin rooted in political protest, symbolizing a dramatic moment of revenge against corrupt leadership.

These twin-connected fried pastries originated during the Song Dynasty when a cook creatively shaped breadsticks to represent Qin Gui and his wife after their execution of beloved general Yue Fei.

Crispy on the outside and soft inside, youtiao are traditionally served during breakfast across China.

Street vendors and restaurants expertly fry these dough strips in pairs, creating a distinctive puffy texture.

Their nickname "deep-fried ghosts" comes from the symbolic representation of the despised historical figures.

Modern Chinese families enjoy youtiao as a quick morning meal, often dunking them in warm soy milk or congee.

Longevity Peach Buns (Shoutao Bao)

Longevity peach buns symbolize immortality and good fortune in Chinese culture, embodying a sacred pastry shaped like a peach with deep mythological significance.

Traditional bakers craft these white pastries with a distinctive reddish tip, carefully mimicking the iconic peach silhouette.

Legends describe these buns as representing a celestial peach that ripens only once every thousand years, promising eternal life to those who consume them.

Chinese birthday celebrations and important banquets feature these auspicious treats as meaningful gifts and symbolic desserts.

Fillings typically include red bean paste, lotus paste, or smooth custard, adding layers of flavor to the spiritual symbolism.

Bakers create these special pastries with meticulous attention to detail, ensuring each bun looks like a perfect miniature peach.

Pastry shops, markets, and food stalls across China showcase these buns in beautiful, artistic displays.

Mooncake (Yuebing)

Mooncakes are traditional Chinese pastries symbolizing family unity and celestial connection through their circular moon-like shape.

Round shortcrust pastries originating from ancient lunar celebrations feature complex fillings ranging from classic lotus seed and black sesame to modern interpretations like green tea and chocolate.

Traditional recipes include savory ingredients such as roasted pork, salted duck egg yolks, and red beans while contemporary versions incorporate fruits like honeydew and pineapple.

Bakers craft these intricate desserts with carefully balanced textures and flavors representing cultural heritage.

Chinese families share mooncakes during Mid-Autumn Festival as a meaningful gesture of togetherness.

Festival celebrations feature these symbolic treats accompanied by fragrant Chinese tea.

Small wedge-shaped slices allow multiple people to enjoy a single mooncake.

Historical roots trace back to lunar worship ceremonies transforming into beloved cultural culinary tradition.

Cream Bun

Cream buns shine as iconic Hong Kong pastries with golden-brown exteriors and silky cream interiors.

Signature elliptical shapes distinguish these sweet treats from standard bakery offerings.

Soft yeast dough combines bread flour, eggs, condensed milk, and butter for a rich texture.

Bakers carefully craft the buns using tangzhong technique to ensure maximum fluffiness.

Egg wash creates the signature golden surface while providing attractive sheen.

Coconut shreds often garnish the top after baking.

Sugar glaze adds an extra layer of sweetness to the already indulgent pastry.

Filling cream completes these delicate Hong Kong-style buns with a smooth, luxurious finish.

Snow Skin Mooncake (Bing Pi Yuebing)

Snow skin mooncakes are delicate Chinese desserts originating in Hong Kong, featuring a unique white, unbaked glutinous rice flour wrapper that contrasts with traditional baked mooncakes.

Pastry chefs craft these sweet treats by mixing glutinous rice flour with water and freezing the dough to create a soft, pale exterior.

Fillings range from classic lotus seed paste to modern interpretations like chocolate, durian, or ice cream centers.

Traditional mooncakes celebrate mid-autumn festivals, symbolizing family reunion and lunar traditions.

Colorful juice additions can transform the classic white skin into pastel hues of pink, green, or purple.

Hong Kong bakeries popularized this innovative dessert, which has since spread across Asian culinary scenes.

Intricate molds shape these small, round delicacies that balance delicate textures with rich, sweet inner components.

Families and friends exchange these elegant treats during important cultural celebrations.

Suncake

Suncakes are traditional Taiwanese pastries originating from Taichung City that showcase a perfect balance of crispy, paper-thin phyllo layers and sweet maltose filling.

Dating back to the Qing dynasty, these round treats have become a beloved regional specialty known for their unique texture and flavor profile.

Bakery shops throughout Taichung sell these flaky pastries, which often come packaged in attractive gift boxes for tourists and locals alike.

Each suncake features a caramel-like maltose center that provides a rich, gooey sweetness within its delicate, crisp exterior.

Taiwanese bakers carefully craft these pastries using precise techniques passed down through generations.

Maltose, a key ingredient, gives the filling its distinctive thick and smooth consistency.

Visitors to Taichung frequently purchase suncakes as memorable souvenirs.

Cantonese Mooncake (Danhuang Lianrong Yuebing)

Cantonese mooncakes are delicate Chinese pastries symbolizing lunar celebrations with their thin, golden-brown crust and exquisite fillings.

Originating from traditional Mid-Autumn Festival celebrations, these small round treats feature lotus seed paste as their primary filling, often complemented by rich salted egg yolks.

Sweet and savory flavors harmonize inside each carefully crafted pastry, creating a complex taste experience.

Bakeries meticulously decorate mooncake surfaces with intricate Chinese characters and symbolic designs that represent the filling or bakery origin.

Families and friends exchange these pastries as meaningful gifts during festive gatherings.

Skilled bakers spend hours perfecting the delicate balance of texture and flavor in each mooncake.

Cultural significance runs deep in these small, meaningful pastries that connect generations through shared culinary traditions.

Tuna Bun (Tun Na Yu Bao)

Tuna bun represents Hong Kong's innovative street food fusion of Western and Chinese culinary traditions.

Compact pastry rolls packed with canned tuna, mayonnaise, and scrambled eggs create a convenient handheld meal.

Soft wheat flour dough gets carefully kneaded with sugar, water, yeast, and milk before being shaped around the savory filling.

Bakers expertly seal and bake these golden-brown snacks until crisp and golden.

Bakeries across Hong Kong serve these portable treats as quick breakfast or afternoon snack options.

Simple ingredients transform into a satisfying bite with balanced flavors and textures.

Maritime influences from canned tuna blend seamlessly with traditional Chinese baking techniques.

Street vendors and small bakeshops popularized these budget-friendly pastries throughout urban neighborhoods.

Naiyou Su Bing

Naiyou su bing are golden-brown Taiwanese pastries originating from Dajia district that combine crispy exterior layers with rich, creamy butter fillings.

Crafted since 1983 by Yu Jan Shin, these round cakes represent a unique take on traditional Chinese subing pastry.

Butter creates a luxurious interior that melts smoothly with each bite.

Skilled bakers carefully layer thin pastry sheets to achieve perfect crispness.

Regional techniques ensure consistent texture and flavor.

Taiwanese street vendors often sell these treats as quick snacks.

Locals consider them a beloved regional specialty.

Butter and flaky pastry make these cakes irresistible to food enthusiasts.

Ham And Egg Bun (Huo Tui Ji Dan Boo)

Ham and egg bun represents a classic Hong Kong street food delicacy featuring a soft rolled pastry filled with savory ingredients.

Bakers craft this popular snack by preparing a delicate dough mixing flour, sugar, eggs, milk, yeast, salt, and cream.

Traditional preparation involves carefully spreading the dough and layering ham and scrambled eggs inside before rolling and baking.

Street vendors and bakeries across Hong Kong serve these compact breakfast treats throughout the day.

Each bun offers a perfect balance of fluffy bread and rich protein-packed filling.

Warm and slightly crisp when fresh, ham and egg buns provide a delicious snapshot of Hong Kong's street food culture.

Suzhou Mooncake (Sushi Yuebing)

Suzhou mooncakes are delicate pastries with a signature multi-layered, paper-thin crust that shatters into crisp, buttery fragments when bitten.

Originating in Suzhou's Jiangsu province, these distinctive cakes differ dramatically from traditional Cantonese mooncakes through their unique preparation method.

Skilled bakers create the intricate pastry by folding and rolling dough multiple times to develop dozens of fragile layers.

Savory fillings like pork, crab, or vegetables contrast with the crisp exterior, making each bite a complex sensory experience.

Regional bakers take great pride in crafting these complex pastries during mid-autumn festival celebrations.

Traditional techniques pass through generations, preserving the precise method of creating the gossamer-thin, flaky crust.

Suzhou residents consider these mooncakes a cultural symbol of their culinary heritage.

Yunnan Ham Mooncake (Yuntui Yuebing)

Yunnan ham mooncakes are iconic savory pastries blending Southwestern Chinese culinary traditions with festive moon festival celebrations.

Signature Yunnan ham delivers an intense umami flavor that transforms traditional sweet mooncake recipes into a sophisticated meat-filled delicacy.

Regional ham, prized for its complex sweetness and deep meaty notes, creates a rich filling encased in a tender, slightly flaky pastry crust.

Southwestern Chinese bakers carefully craft these mooncakes to honor seasonal traditions and showcase local ingredients.

Each mooncake represents a delicate balance between salty ham and delicate pastry, creating a unique gastronomic experience.

Traditional festival recipes often feature this distinctive ham variety, known for its exceptional curing process.

Mooncake enthusiasts appreciate the complex flavor profile that distinguishes Yunnan ham versions from other regional styles.

Shanghai Mooncake (Shanghai Yuebing)

Shanghai mooncakes represent a luxurious pastry tradition featuring a uniquely buttery, shortbread-like crust with a glossy egg wash surface that distinguishes them from traditional Cantonese mooncakes.

Originating in Shanghai, these elegant desserts provide a rich and tender bite that melts in your mouth.

Regional bakers craft them with meticulous care, using high-quality ingredients like lard or butter to create their signature flaky texture.

Traditional fillings often include sweet red bean paste or savory meat variations that complement the crisp exterior.

Shanghai bakers carefully balance the crust's delicate composition to ensure a perfect golden-brown finish.

These mooncakes emerge during mid-autumn festival celebrations as a cherished seasonal treat.

Families and friends exchange them as meaningful gifts symbolizing unity and connection.

Peanut Butter Bun (Hua Sheng Jiang Bao)

Peanut butter buns are sweet Hong Kong pastries packed with smooth peanut butter and sugar inside soft, golden-brown dough.

Originating from traditional Cantonese bakeries, these compact rolls combine simple ingredients like flour, yeast, milk, and cream.

Bakers carefully shape the dough into neat rolls before brushing them with sugary glaze for extra shine and caramelization.

Crisp exterior and creamy interior make these buns a popular street snack and breakfast treat.

Subtle sweetness and rich peanut flavor distinguish these pastries from other similar baked goods.

Home bakers and professional bakeries across Hong Kong enjoy preparing these compact treats.

Each bun typically measures around 2-3 inches in length, making them perfect for quick snacking.

Affordable and easy to consume, peanut butter buns remain a beloved staple in Hong Kong's street food culture.

How Do Japanese Pastries Differ From Chinese and Korean Ones?

Japanese pastries often emphasize subtlety, delicate textures, and refined presentation compared to their Chinese and Korean counterparts.

Japanese sweets (wagashi) frequently use ingredients like mochi (glutinous rice), matcha (green tea), and sweet bean pastes, focusing on harmony of flavor and seasonal themes. Their textures range from chewy mochi to soft sponge cakes and light custards.

Chinese pastries tend to be richer and sometimes denser, often featuring flaky or layered crusts like in mooncakes or egg tarts, with bold flavors including salted egg yolk and lotus seed paste.

Korean pastries blend influences from both but are unique in their use of chewy rice cakes (tteok), sweet rice flour doughs, and fillings like sweetened beans or nuts, often with a rustic, homemade feel.

Which Fillings Are Most Popular in East Asian Pastries – Red Bean, Custard, or Sesame?

Among East Asian pastries, red bean paste is the most universally beloved filling, prized for its sweet, earthy flavor and smooth or chunky texture. It’s a staple in Japanese anpan, Chinese mooncakes, and Korean patbingsu desserts.

Custard is also highly popular, especially in Chinese pastries like egg tarts and steamed buns, as well as in Japanese cream-filled cakes, providing a creamy, sweet contrast to other textures.

Sesame - often in black sesame paste form - is cherished for its nutty, slightly bitter flavor and is commonly found in Chinese and Korean sweets, such as sesame balls and rice cakes, adding depth and complexity.