What to Do With All Those Chinese New Year Treats
You’ve already gobbled up the lion‑taming delights of the first few days of the Chinese New Year, but somewhere between the feast and the fireworks, you’ve probably nursed a stash of desserts and snacks. Don’t let them turn into a picnic for mold—stay safe, stay tasty.
Here’s a quick guide to when to toss or keep each treat:
- Almond biscuits – 1 month in an airtight container at room temperature after opening.
- Bak kwa – 1 week straight. If you’re super lucky and store it airtight, stretch it to 3‑4 weeks.
- Crispy fish skin & other crunchy snacks – 1–2 weeks airtight at room temp.
- Green‑pea cookies – 3‑4 weeks airtight at room temp.
- Kueh Bahulu – 3‑4 weeks airtight at room temp.
- Kueh Bangkit – 1–2 weeks airtight at room temp.
- Love letters (the yumm‑yumm snack) – 3 weeks airtight at room temp.
- Mandarin oranges – 1 week only.
- Peanuts & other nuts & seeds – 1 month.
- Pineapple tarts – 3 weeks airtight at room temp.
Mix up a little experiment, maybe, but the safest bet is to stick to these timelines before your leftovers start feeling alien. Remember, nobody wants an unexpected fungal party—keep your treats fresh, keep them fabulous!
