Hong Kong’s culinary scene is best known for its dim sum and street food, but tucked away in its winding alleys and neighbourhood dessert shops lies a world of lesser-known sweet treasures. One such delicacy is Put Chai Ko, a steamed rice cake made from rice flour, sugar, and sometimes red beans. Once a staple of street hawkers pushing bamboo-skewered treats across the city, Put Chai Ko is now found in traditional dessert cafés and niche snack shops as a nostalgic nod to Hong Kong’s past.
Another local favorite is the Ping On Bun, a steamed sweet bun originating from Cheung Chau island. These buns are stamped with Chinese characters meaning “peace” and typically filled with lotus seed paste, sesame, or sweet bean paste. The Ping On Bun is deeply tied to the famous Cheung Chau Bun Festival, during which towers of these buns are erected and distributed to villagers and visitors alike as a symbol of health and prosperity.
Though modern desserts like mango pomelo sago (a refreshing blend of mango, pomelo, and sago pearls) dominate menus across Hong Kong, these traditional bites tell a richer story of local heritage and taste. Exploring neighborhood dessert shops in Kowloon or the outlying islands may reveal Put Chai Ko served in clay bowls or freshly steamed Ping On Buns hot off the steamer. For adventurous food travelers, including these lesser-known sweets in a culinary itinerary offers a deeper connection to Hong Kong’s past — and a sweeter journey off the beaten path.
