Discover Hong Kong’s Trendy Vegan Desserts: Tofu Pudding and Black Sesame Rolls

[RealFood=Reporter Yuk Seong-yeon] Hong Kong’s dessert scene is a delicious mix of trendy sweets and timeless local treats. With tourism on the rise, more visitors are seeking out authentic local desserts, and chefs are giving classic recipes fresh, modern twists.

Tofu pudding is a standout example. According to the Korea Agro-Fisheries & Food Trade Corporation (aT)’s KATI export database, it’s a silky dessert made from silken tofu, usually drizzled with sugar or ginger syrup and served warm or chilled. Its sweet, slightly nutty flavor appeals across generations. A beloved spot for this is Kung Wo Beancurd Factory in Sham Shui Po. As low-sugar and plant-based options grow in popularity, many people are discovering tofu pudding as a naturally vegan-friendly dessert.

Black sesame rolls are another crowd-pleaser. Roasted black sesame is mixed with sugar, water and starch, chilled, and rolled into a log. Because they look like camera film, locals sometimes call them “film rolls.” They’re chewy, nutty and have a wholesome, healthful vibe thanks to the sesame base. Mrs. Fong Chinese Desserts in Jordan is famous for these rolls and a variety of other traditional sweets.

Mango sago blends fresh mango, sago pearls, grapefruit and coconut milk into a refreshingly cold treat. It’s become a social-media favorite beyond Hong Kong—Korean influencers helped boost its profile—and now you’ll find mango sago reimagined as drinks, pastries and puddings.

Put chai ko is a classic street snack made from rice flour and sugar, often with red bean, steamed in small bowls. It’s known for a chewy, springy texture and a gentle sweetness. You’ll still find it mainly at traditional markets and rice-cake shops. While vendors traditionally use brown or white sugar, creative variations now feature flavors like coconut, brown sugar and matcha. The red beans are steamed rather than fried.