12 Delicious Desserts from Singapore You Must Try

Okay, dessert adventurers, prepare your palates for a journey to the vibrant and flavor-packed island of Singapore! If you truly consider yourself a dessert devotee, then Singapore’s incredible culinary scene is about to become your new obsession. Forget ordinary sweets – this dazzling city-state is a treasure trove of sugary sensations, boasting a diverse and utterly tempting array of treats you simply won’t find anywhere else. If you’re ready to explore beyond the usual desserts and discover a world of unique flavors, then get ready to delve into the incredible realm of delicious desserts from Singapore.

From exquisitely crafted cakes that showcase modern pastry techniques to time-honored traditional Singaporean sweets passed down through generations, this list of 12 must-try desserts from Singapore is your ultimate guide to the city’s most irresistible sugary offerings. Imagine indulging in creamy, coconut-infused delights, experiencing the refreshing tang of tropical fruits in innovative creations, and savoring the rich textures and complex flavors that define Singaporean dessert cuisine. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving a flight to Singapore just for another bite!

Chendol

Chendol is a delightful dessert that perfectly captures the essence of tropical flavors. This sweet treat features green rice flour jelly, coconut milk, and palm sugar syrup, creating a refreshing combination that is both satisfying and cooling, especially on a warm day.

Not only is Chendol a popular choice among dessert lovers, but it also stands out as one of the must-try Singaporean desserts. The layers of textures, from the chewy jelly to the creamy coconut milk, offer a delightful experience for the palate. Plus, it’s fairly simple to prepare, making it an accessible option for anyone looking to explore easy Asian dessert recipes at home!

Ingredients

• 1 cup green rice flour
• 2 cups water
• 1/2 cup pandan juice (blended pandan leaves with water)
• 1 can (400ml) coconut milk
• 1/2 cup palm sugar (gula melaka), grated
• 1/4 teaspoon salt
• Ice cubes
• Red beans, cooked (for topping)

Instructions

1. Make the Jelly: In a pot, mix green rice flour, pandan juice, and water. Stir continuously over medium heat until the mixture thickens. Pour into a shallow tray and let it cool to set.
2. Prepare the Coconut Milk: In a saucepan, heat the coconut milk with salt and half of the grated palm sugar until it melts. Do not let it boil. Set aside.
3. Assemble the Chendol: Cut the jelly into strips or small pieces. In serving bowls, layer the jelly, top with ice cubes, and pour the coconut milk mixture over it.
4. Finish with Toppings: Drizzle the remaining palm sugar syrup over the top and add cooked red beans for extra texture. Serve immediately and enjoy!

Pandan Chiffon Cake

Pandan chiffon cake is a light and fluffy dessert inspired by the unique flavors of pandan leaves, which are often used in Southeast Asian cooking. This cake is moist and airy with a hint of sweetness, making it a delightful treat for any occasion. It’s relatively simple to make, perfect for both novice bakers and those who enjoy whipping up quick and easy Asian dessert ideas.

The vibrant green color and fragrant aroma make pandan chiffon cake stand out, reminiscent of traditional desserts like Kueh Lapis and Pulut Hitam. Whether enjoyed on its own or paired with a side of kaya toast and soft-boiled eggs, it’s a must-try for anyone looking to explore the unique flavors of Southeast Asia.

Ingredients

• 1 cup pandan juice (blended pandan leaves with water)
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 5 large eggs, separated
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cream of tartar

Instructions

1. Preheat the oven to 350°F (175°C) and prepare a chiffon cake pan by not greasing it.
2. In a large bowl, whisk together the pandan juice, vegetable oil, and egg yolks until well combined.
3. In another bowl, sift together the flour, sugar, baking powder, and salt.
4. Gradually mix the dry ingredients into the wet ingredients until smooth.
5. In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
6. Gently fold the egg whites into the pandan batter in three additions, being careful not to deflate the mixture.
7. Pour the batter into the ungreased chiffon cake pan and bake for about 45-50 minutes, or until a toothpick comes out clean.
8. Once baked, invert the cake to cool completely before removing it from the pan. Enjoy your pandan chiffon cake!

Kueh Lapis (Layered Cake)

Kueh Lapis is a traditional Singaporean dessert that beautifully showcases the art of layering. This delightful cake features multiple vibrant layers made from rice flour, coconut milk, and gula melaka, resulting in a chewy texture and a sweet, rich flavor. Each slice reveals a rainbow of colors, making it not only a treat for the taste buds but also a feast for the eyes.

While Kueh Lapis requires some patience to create the layers, it’s an enjoyable process that can be accomplished by anyone, even those new to baking. It pairs wonderfully with other popular Singaporean street desserts like Ondeh-Ondeh and Kueh Dadar, making it a versatile addition to any dessert table.

Ingredients

• 2 cups rice flour
• 1 cup coconut milk
• 1 cup water
• 1 cup gula melaka (palm sugar), melted
• 1/2 teaspoon pandan extract (for flavor and color)
• Food coloring (optional, for more vibrant layers)
• 1/4 teaspoon salt

Instructions

1. Prepare the Batter: In a large mixing bowl, combine rice flour, melted gula melaka, coconut milk, water, pandan extract, and salt. Mix until smooth.
2. Divide the Batter: Separate the batter into different bowls, adding food coloring to each to create your desired colors.
3. Layer the Cake: Grease a cake pan and pour a thin layer of the first colored batter into the pan. Steam for about 10 minutes until set. Repeat this process, adding each colored layer and steaming until all layers are completed.
4. Cool and Serve: Once the final layer is steamed, let the cake cool completely before slicing. Serve chilled or at room temperature for a delightful dessert experience.

Ice Kachang

Ice Kachang is a delightful and colorful dessert that perfectly embodies the unique flavors of Southeast Asia. This refreshing treat combines finely shaved ice with an array of vibrant toppings, making it a popular choice for hot weather. Typically served in a bowl or cup, it’s a wonderful blend of textures and tastes, including syrupy goodness and chewy elements. The coolness of the ice paired with sweet toppings creates a delightful experience that many enjoy.

Making Ice Kachang is also quite straightforward and can be customized to your liking. You can use ingredients like sweetened red beans, jelly cubes, and even fruits to personalize your dessert. It’s a cozy reminder of street stalls and local markets, where you can grab one while enjoying a day out. For those looking to whip up this treat at home, here’s a simple recipe you can follow.

Ingredients

• 2 cups shaved ice
• 1/4 cup red beans (sweetened)
• 1/4 cup palm sugar syrup
• 1/4 cup evaporated milk
• 1/4 cup green jelly cubes
• 1/4 cup corn (optional)
• 1/4 cup diced fruits (like mango or banana)
• 1 tablespoon sweetened condensed milk (optional)

Instructions

1. Prepare the base by placing the shaved ice in a bowl or cup.
2. Add a layer of sweetened red beans on top of the shaved ice.
3. Drizzle palm sugar syrup generously over the ice and red beans.
4. Pour evaporated milk over the dessert for creaminess.
5. Top with green jelly cubes and any diced fruits you prefer.
6. If desired, add a drizzle of sweetened condensed milk for extra sweetness.
7. Serve immediately and enjoy your refreshing Ice Kachang!

Ondeh-Ondeh (Glutinous Rice Balls)

Ondeh-Ondeh are delightful little treats that burst with flavor and texture. These glutinous rice balls are filled with rich palm sugar, offering a sweet surprise with every bite. Coated in grated coconut, they not only look cheerful in their vibrant colors but also provide a chewy and satisfying experience, making them a favorite among authentic Peranakan desserts.

Making Ondeh-Ondeh is quite simple, making it a great option for anyone looking for quick and easy Asian dessert ideas. These traditional Singaporean sweets are especially refreshing as a cooling dessert for hot weather. If you’re a fan of pandan-flavored desserts or coconut milk desserts, this recipe is definitely one to try!

Ingredients

• 1 cup glutinous rice flour
• 1/4 cup pandan juice (made from blending pandan leaves with water)
• 1/4 cup water
• 1/2 cup gula melaka (palm sugar), finely chopped
• 1/2 cup grated coconut, steamed and lightly salted
• Pinch of salt

Instructions

1. Make the Dough: In a mixing bowl, combine glutinous rice flour, pandan juice, and water. Mix until a smooth dough forms.
2. Prepare the Filling: Take a small piece of the dough and flatten it in your palm. Place a small amount of chopped gula melaka in the center and wrap the dough around it. Roll into a ball to seal the filling inside.
3. Cook the Balls: Bring a pot of water to boil. Gently drop the filled rice balls into the boiling water. They are ready when they float to the surface, usually in about 3-5 minutes.
4. Coat with Coconut: Remove the Ondeh-Ondeh from the pot and let them cool slightly. Roll them in the grated coconut until well coated.
5. Serve: Enjoy these delightful treats warm or at room temperature!

Pulut Hitam (Black Glutinous Rice Porridge)

Pulut Hitam, or black glutinous rice porridge, is a delightful and comforting dessert that hails from the vibrant streets of Singapore. This traditional dish features a rich, chewy texture and a naturally sweet flavor that is perfectly complemented by creamy coconut milk. It’s a treat that invites everyone to indulge, making it one of the must-try Singaporean desserts.

Making Pulut Hitam at home is quite simple, requiring just a few ingredients. The process of cooking black glutinous rice until tender and then mixing it with coconut milk creates a wonderfully satisfying bowl of goodness. Consider serving it warm or chilled for a refreshing twist, especially during hot weather.

Ingredients

• 1 cup black glutinous rice
• 4 cups water
• 1/2 cup coconut milk
• 1/4 cup sugar (adjust to taste)
• 1/4 teaspoon salt
• Gula melaka (palm sugar), grated (optional, for extra sweetness)
• Fresh mango or banana slices (optional, for serving)

Instructions

1. Rinse the black glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results.
2. In a pot, combine the soaked rice and 4 cups of water. Bring to a boil, then lower the heat and simmer for about 30-40 minutes, stirring occasionally, until the rice is soft and has absorbed most of the water.
3. Add sugar, salt, and grated gula melaka to the pot. Stir until dissolved, then remove from heat.
4. In a separate saucepan, heat the coconut milk over low heat. Do not bring it to a boil. You can sweeten it with a bit of sugar if desired.
5. To serve, ladle the black glutinous rice porridge into bowls, drizzle with warm coconut milk, and top with fresh fruit if using. Enjoy your homemade Asian treat!

Kaya Toast With Soft-Boiled Eggs

Kaya toast with soft-boiled eggs is a beloved breakfast dish in Singapore, combining the delightful sweetness of kaya jam with the rich creaminess of perfectly cooked eggs. The toasted bread, usually made from fluffy white bread, is slathered with a generous layer of kaya, a pandan-flavored coconut jam that highlights the unique flavors of Southeast Asia. Served alongside soft-boiled eggs, this dish creates a satisfying contrast of textures and tastes, making it a popular choice for both locals and visitors.

Making kaya toast with soft-boiled eggs is a simple affair, perfect for a quick breakfast or snack. The preparation requires minimal ingredients and can be completed in no time. This dish is not only easy to whip up, but it also captures the essence of traditional desserts from Indonesia, providing a taste of Southeast Asian comfort sweets that you’ll surely enjoy.

Ingredients

• 4 slices of white bread
• 4 tablespoons kaya jam
• 4 eggs
• 2 tablespoons soy sauce
• 1 teaspoon white pepper
• Butter, for spreading

Instructions

1. Soft-Boil the Eggs: In a pot, bring water to a gentle boil. Carefully add the eggs and boil for about 6-7 minutes. Once done, transfer them to an ice bath to stop the cooking process.
2. Prepare the Toast: While the eggs are cooling, toast the slices of bread until golden brown. Butter each slice while they are still warm.
3. Assemble the Dish: Spread a generous tablespoon of kaya jam on each slice of toast. Peel the soft-boiled eggs and place them on the plate.
4. Serve: Drizzle soy sauce over the eggs and sprinkle with white pepper. Enjoy your kaya toast alongside the soft-boiled eggs for a delightful meal!

Tau Huay (Sweet Beancurd Pudding)

Tau Huay, also known as sweet beancurd pudding, is a delightful dessert that offers a smooth, silky texture and a subtly sweet flavor. This comforting treat is a staple in many hawker centers across Singapore, showcasing the unique flavors of Southeast Asia. It’s often served warm or chilled, making it a go-to option for cooling desserts in hot weather.

This easy Asian dessert recipe is not only quick to whip up, but it also allows for customization with toppings like syrup, ground peanuts, or even a drizzle of coconut milk. Tau Huay is a beloved part of Southeast Asian comfort sweets, making it a must-try for anyone exploring traditional desserts from the region.

Goreng Pisang (Fried Banana Fritters)

Goreng Pisang, or fried banana fritters, is a beloved snack in Singapore that’s crispy on the outside and tender on the inside. Made with ripe bananas coated in a light, fluffy batter, these fritters are often enjoyed as a street food treat. The taste is subtly sweet, with a delightful crunch that keeps you coming back for more.

This recipe is simple and fun to make at home, making it a great choice for those looking for quick and easy Asian dessert ideas. Whether you savor them plain or dip them in a sweet sauce, Goreng Pisang is sure to satisfy your cravings for something comforting and delicious.

Ingredients

• 4 ripe bananas
• 1 cup all-purpose flour
• 1/2 cup rice flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup cold water
• Oil for frying
• Powdered sugar (for dusting, optional)

Instructions

1. Prepare the Bananas: Peel the ripe bananas and cut them in half lengthwise. Set aside.
2. Make the Batter: In a mixing bowl, combine all-purpose flour, rice flour, sugar, baking powder, and salt. Gradually add cold water until you get a smooth batter.
3. Heat the Oil: In a deep frying pan, heat enough oil to submerge the fritters over medium heat.
4. Fry the Bananas: Dip each banana piece into the batter, ensuring it’s well coated. Carefully drop them into the hot oil and fry until golden brown, about 2-3 minutes on each side.
5. Drain and Serve: Remove the fritters with a slotted spoon and drain on paper towels. Dust with powdered sugar if desired, and serve warm with a dipping sauce.

Kueh Dadar (Pandan Crepes With Coconut Filling)

Kueh Dadar is a delightful treat that captures the essence of Southeast Asian flavors. These pandan crepes are soft and fragrant, filled with a sweet coconut mixture that is both chewy and satisfying. The vibrant green hue of the crepes comes from fresh pandan leaves, lending a unique aroma that enhances the overall experience. Making Kueh Dadar is quite straightforward, making it a fun project for both beginners and experienced cooks alike.

This dish is not just a dessert; it’s a popular snack that can be enjoyed at any time of day. Offering a taste of authentic Peranakan desserts, Kueh Dadar pairs perfectly with other favorites like Chendol or Ice Kachang. If you’re on the lookout for quick and easy Asian dessert recipes, this one is a great addition to your collection.

Ingredients

• 1 cup all-purpose flour
• 1 cup coconut milk
• 1/2 cup water
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pandan extract or 1 cup freshly blended pandan juice
• 1 cup grated coconut (fresh or desiccated)
• 1/4 cup palm sugar, grated
• 1/4 teaspoon salt (for coconut filling)

Instructions

1. Prepare the Crepe Batter: In a mixing bowl, combine all-purpose flour, sugar, salt, pandan extract, coconut milk, and water. Whisk until you have a smooth batter. Let it rest for about 30 minutes.
2. Make the Coconut Filling: In a separate bowl, mix grated coconut, palm sugar, and salt until well combined. Set aside.
3. Cook the Crepes: Heat a non-stick skillet over medium heat. Pour a ladleful of batter into the skillet, swirling to form a thin layer. Cook for about 2 minutes until the edges lift, then flip and cook for another minute. Remove and repeat with the remaining batter.
4. Assemble the Kueh Dadar: Take a crepe, place a spoonful of coconut filling in the center, and fold it over. You can roll it up or fold it into a triangle.
5. Serve: Enjoy Kueh Dadar warm or at room temperature, and pair it with other popular desserts in Malaysia for a delightful treat.

Orh Nee (Yam Paste With Ginkgo Nuts)

Orh Nee is a delightful dessert that showcases the unique flavors of Southeast Asia. This traditional Singaporean sweet features a smooth and creamy yam paste, often paired with ginkgo nuts for an added crunchy texture. It’s mildly sweet and has a comforting, earthy taste that makes it a favorite among both locals and visitors.

Perfect for those who enjoy quick and easy Asian dessert ideas, Orh Nee is surprisingly simple to make at home. With just a few ingredients and steps, you can whip up this comforting treat that embodies the essence of authentic Peranakan desserts. Serve it chilled for a refreshing finish to any meal!

Ingredients

• 300g yam, peeled and cubed
• 100g ginkgo nuts, shelled
• 150ml coconut milk
• 100g sugar (or to taste)
• 1 teaspoon salt
• Water (for boiling)

Instructions

1. Boil the yam cubes in water until tender, about 15-20 minutes. Drain and let cool slightly.
2. In a mixing bowl, mash the cooked yam until smooth. You can use a potato masher or a food processor for a finer texture.
3. Add the coconut milk, sugar, and salt to the mashed yam. Mix well until everything is combined.
4. In a small pot, bring water to a boil and add the ginkgo nuts. Cook for about 5 minutes until tender, then drain.
5. To serve, spoon the yam paste into individual bowls and top with the boiled ginkgo nuts. Enjoy warm or chilled.

Durian Pengat (Durian Mousse)

Durian Pengat is a creamy and luxurious dessert that showcases the unique flavor of durian, often referred to as the ‘king of fruits’ in Southeast Asia. This delightful mousse is rich and velvety, making it a refreshing treat, especially during hot weather. Its sweet and slightly pungent taste can be an acquired preference, but for those who love it, this dessert is truly indulgent and surprisingly easy to whip up!

Perfect as a cooling dessert after a spicy meal or simply as a sweet treat, Durian Pengat is a must-try among the popular desserts in Malaysia and Singapore. It pairs beautifully with other palm sugar sweets, and the creamy texture complements the tropical fruit flavors found in many traditional kueh recipes. If you’re looking for a unique dessert idea that stands out, this durian mousse is a delightful choice.

Ingredients

• 250g ripe durian flesh
• 200ml coconut milk
• 100ml sweetened condensed milk
• 1 tablespoon gula melaka (palm sugar), grated
• 1/4 teaspoon salt
• 2 teaspoons agar-agar powder (or gelatin for a non-vegetarian option)
• 200ml water

Instructions

1. Prepare the Base: In a saucepan, combine the water and agar-agar powder. Bring to a boil, stirring continuously until the agar-agar dissolves completely.
2. Blend the Mixture: In a blender, combine the durian flesh, coconut milk, sweetened condensed milk, gula melaka, and salt. Blend until smooth.
3. Combine: Add the warm agar-agar mixture to the blended durian mixture and stir well until fully incorporated.
4. Chill: Pour the mixture into serving bowls and let it cool at room temperature for about 10 minutes. Then refrigerate for at least 2 hours until set.
5. Serve and Enjoy: Once set, you can garnish with some toasted coconut flakes or fresh fruit before serving for added texture and flavor.

Discover the Magic of Singaporean Desserts
If you’re excited to try these Singaporean dessert recipes or want to find local businesses offering authentic treats, check out our dessert directory to discover small businesses near you. Supporting local dessert shops means you can enjoy fresh, inventive creations made with passion and skill.

For those who love experimenting in their own kitchens, why not share your favorite Singaporean dessert recipes with us? Submit your recipe here and become part of our growing community of dessert enthusiasts who celebrate the world’s sweetest flavors.

And if you’re a fan of all things dessert-themed, don’t miss out on our shop! We offer fun and unique apparel like churro-themed sweatshirts and dessert-inspired shirts that bring a little sweetness to your everyday style.

These 12 must-try desserts from Singapore offer an exciting mix of tradition and innovation. From creamy, coconut-infused delights and tropical fruit creations to rich textures and complex flavors, each dessert promises a taste of Singapore’s vibrant culinary heritage.

At Cream Filled Churros, we’re here to inspire your next dessert adventure. Try these irresistible Singaporean desserts and let us help you create sweet experiences that transport you straight to the bustling streets of Singapore!