Chinese Bow Tie Dessert with Honey and Brown Sugar

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 09/6/21
Chinese Bowties

peredniankina / Getty Images
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 16 servings
Nutrition Facts (per serving)
119 Calories
0g Fat
30g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 16
Amount per serving
Calories 119
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 1%
Cholesterol 13mg 4%
Sodium 21mg 1%
Total Carbohydrate 30g 11%
Dietary Fiber 0g 0%
Protein 0g
Calcium 16mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These Chinese desserts, shaped like bow ties, are enjoyed by both children and adults alike. A treat made with egg roll wrappers that are tied in a bow shape, then deep-fried and dipped in a syrup made of brown sugar, corn syrup, honey, and water. After preparing, you can also lightly dust them with confectioners sugar for an even more delectable sweet treat. 

Once made, it's hard to keep little—and big—hands away from these goodies. If you can save some, these desserts are the perfect ending to a meal of Chinese food, such as Kung Pao chicken, chow mein, or your favorite stir fry meal. 

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Ingredients

  • 1 package egg roll wrappers
  • 4 to 6 cups oil, for deep frying, as needed
  • For the Syrup:
  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • 1/2 cup honey
  • 1/2 cup water

Steps to Make It

  1. Gather the ingredients.

  2. Lay out an egg roll wrapper so that the longer (5 1/2 inch) sides are on the top and bottom, and the shorter (4 1/2 inch) sides are on the left and right.

  3. Cut each egg roll wrapper from top to bottom into 4 equal pieces.

  4. Using a paring knife, cut a 1/2 inch slit in the center of each piece.

  5. Using 2 pieces, one laid on top of the other, make a knot like a bow tie.

    • Fold one end of the piece on top and thread it through the slit.
    • Turn over, fold, and thread through the other way.
    • Open the folded ends before deep-frying.

  6. Heat a wok and add oil. ​

  7. Deep-fry the bow ties until golden brown, about 5 at a time.

  8. Drain on paper towels or a tempura rack if you have one.

  9. Boil the syrup ingredients in a pot on medium heat for about 5 minutes.

  10. Dip the bow ties into the boiling syrup (if the syrup isn't boiling the bow ties will be too sweet), and drain well.

  11. Set aside to harden. Serve cold.

Tips

  • The egg roll wrappers should be 4 1/2 inches by 5 1/2 inches in size. Each wrapper makes 2 bow ties.
  • When deep-frying the bow ties, fry only a few at a time—no more than five—so you don't overcrowd the pan.
  • The syrup has to be boiling before dipping the bow ties. If it is not, then your bow ties will be overly sweet.
  • Store any leftovers in an airtight container and eat within one to two days.

Recipe Variation

Dust the bow ties with confectioners sugar after letting them harden.

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