Sweet Surprises: Top Traditional Desserts To Try On Your Singapore Tour

Anyone who visits Singapore surely has food on their minds. The country has stunning attractions, beautiful stay options, and a thriving culture that provides an immersive experience. But its food makes up a large portion of the experiences you will have. With the country's population encompassing Chinese, Malaysians, and Indians, Singapore is a potpourri of rich cultures that reflect on its food very well. From the iconic hawker centres with their lip-smacking street food and over 50 Michelin-star restaurants, it's safe to say Singapore is a paradise for foodies. And the best way to enjoy the country's ethnic diversity is by tasting some of its traditional desserts. 

If you plan to visit soon, here are some top traditional desserts you must try on your Singapore tour.

Ice Kachang

'Tis the season for ice creams and all kinds of cold desserts. The delightful flavours of ice kachang, a quintessential thirst quencher beloved across Singapore, make for the perfect summer cooler. A mound of shaved ice topped either with vibrant rainbow-coloured syrup, velvety condensed milk, or the decadent caramel notes of gula melaka syrup, this icy treat is reminiscent of the falooda we get back home in India. Beneath the frosty surface lie treasures like tender sweetcorn, creamy red beans, chewy attap chee (nipa palm seeds), and a spectrum of colourful agar agar (jelly), each bite offering a burst of flavour and texture.

Where to try: Jin Jin Dessert and Pin Wei Dessert.

Pandan Chiffon Cake

Crowned as the 'National Cake of Singapore' by CNN, this creamy, fluffy cake is a beloved local dessert in Singapore. The pandan chiffon cake is a delicacy believed to have roots in Indonesia or Malaysia and has a touch of Dutch influence. Its vibrant green hue, reminiscent of lush pandan leaves, infuses this dessert with a unique visual appeal and elevating its flavour profile is the addition of coconut milk, a staple ingredient in Southeast Asian cuisine, imparting a creamy richness that perfectly complements the cake's airy texture.

Where to try: Uncle Lee Confectionery and Pure Pandan.

Pulut Hitam

Originating from Indonesia, pulut hitam highlights the essence of Southeast Asian flavours with a blend of coconut milk, pandan leaves, and palm sugar. This delectable dessert combines black glutinous rice, simmered until tender and creamy, which is then infused with the aromatic sweetness of palm sugar and pandan leaves. Served with generous swirls of coconut milk, pulut hitam offers a comforting indulgence and is a hit amongst locals and tourists. A beloved fixture in Singapore's vibrant hawker centres, pulut hitam transcends its status as a mere snack, emerging as the dessert of choice for many.

Where to try: The Clifford Pier and PeraMakan.

Apom Berkuah

Apom Berkuah, a cherished Peranakan delight, is a pancake crafted from fermented rice flour and coconut milk. While its popularity may have waned over time, pockets of tradition still thrive, particularly along the East Coast, where these sweet treats are served throughout the day. What sets Apom Berkuah apart is its distinctive blue swirl nestled within the pristine white pancake base. Modern adaptations utilise food colouring for this signature touch, but historical renditions saw Peranakans ingeniously incorporating batter infused with Blue Pea flowers. These bite-sized wonders are often accompanied by a choice of banana sauce or caramel, adding an extra layer of indulgence to the experience. Whether enjoyed on their own or dipped into the accompanying sauce, Apom Berkuah is an irresistible blend of flavours and textures.

Where to try: Appam Aunty and Tong Shui Desserts.

Nyonya Kueh

Nyonya Kueh artfully combines the culinary traditions of Chinese and Malay cultures. These colourful, bite-sized rice cakes hold a special place in celebrations, particularly weddings, where they symbolise joy and abundance. The primary ingredients are coconut milk and rice flour, which craft a chewy texture that melts in the mouth with a delicate sweetness and mostly smothered with an array of nuts, coconut flakes, and fruit syrups. The quirky shapes and designs of the dessert, including rainbow-layered cakes to blocks and rolls, make these bite-sized treats a visual feast, often presented in an assorted array that adds to their appeal.

Where to try: Lek Lim Nyonya Cake Confectionery and Molly’s Nyonya Kuehs.