If your cookie jar is all chocolate chip, oatmeal raisin and the occasional shortbread, it's time to make room for something different. Pro Fusion Puff Cookies (豐華 水泡餅) are light, airy, mildly sweet ring biscuits that generations of children in Hong Kong and across China grew up on. One bite and you'll understand why they've never gone out of fashion.
What are 水泡餅?
The name is the shape. 水泡 in Cantonese means lifebuoy, and that's exactly what these look like: a round ring with a hole through the middle. Cantonese speakers have affectionately called them lifebuoy biscuits for as long as anyone can remember. That same hollow, bubble-like structure is what makes them so light.
They're ring-shaped, hollow, and baked to an ultra-light crisp, with a clean, gentle sweetness that never tips into cloying. And what happens when they meet liquid is the whole point: that airy structure absorbs tea or milk almost instantly, so a crisp biscuit turns soft and melty in seconds. It's a genuinely different eating experience from a dense Western cookie.
How they differ from everyday cookies
You might be thinking: it's a cookie, what's the big deal? Fair question.
The texture is airy, not dense. Western cookies are soft and chewy like a chocolate chip, crisp and snappy like a ginger snap, or rich and crumbly like shortbread. 水泡餅 sit in their own category: ultra-light with a delicate crisp that shatters rather than crumbles.
The flavour is gentle, not sugary. Instead of leading with chocolate, caramel or frosting, these have a mild, clean sweetness with a clean finish. It's the kind of biscuit you can eat several of without feeling you've overdone it.
The shape is fun and functional. The ring isn't just for looks. Children famously wear them on their fingers before eating them, and the hollow centre and thin walls are what let liquid soak through so quickly and evenly. That's why these are such exceptional dunking biscuits.
It's a snack, not a dessert. Because they're barely sweet, they slot into any part of the day: after school, with afternoon tea, or alongside breakfast with a glass of milk or a bowl of hot soy milk.
Six ways to enjoy them
No special equipment or hard-to-find ingredients needed, just a glass of milk or a mug of tea.
Straight from the bag
The simplest option and a perfectly good one. The light crisp and clean sweetness need no help at all.
The classic dunk
The iconic way to eat them, and the one everyone remembers from childhood. Dip briefly in warm tea or cold milk, dairy or plant-based, and the airy structure drinks the liquid up fast, turning the crunch into a soft, melt-in-the-mouth bite. Keep it brief, a few seconds is plenty. Linger too long and you'll lose the biscuit to the bottom of the cup.
With coffee or tea
Because they're lightly sweet with a subtle wheaty note, they suit hot drinks without competing. Black coffee brings out their toasted side, while jasmine or English breakfast tea complements the gentle sweetness. Soy milk works beautifully too.
As a quick breakfast
A handful with warm milk or hot soy milk is a light, filling start to the day that takes under a minute to put together.
Crushed as a topping
Crush a few over ice cream, yogurt or pudding. The light, airy crumbs give a delicate crunch against creamy textures, and they work as a no-bake cheesecake base or a parfait topping.
In a lunchbox or gift set
Light, not messy and not too sweet, which makes them an easy after-school snack for kids and a natural addition to an Asian snack variety box.
The bottom line
Pro Fusion 水泡餅 are more than just a biscuit. They're a taste of childhood for anyone who grew up in Hong Kong or China, loved for a light, airy crisp and a gentle sweetness that suits any hour. Perfect for dunking, snacking and sharing.
Ready to bring a piece of that back? Pick up a pack of Pro Fusion Puff Cookies 豐華水泡餅.
Contains wheat. May contain other allergens. Please check the package label for the full and current ingredient, allergen and nutrition information before consuming.