Desserts
Singaporean desserts have a varied history and can be found in every hawker centre and food court in the region. A stall will usually have a large variety of desserts for sale, including but not limited to:
- Almond jelly, a smooth jelly made from almonds
- Beancurd barley (often with ginkgo and/or snow fungus)
- Bubur cha cha (also Bobochacha, momochacha), yam and sweet potato cubes served in coconut milk and sago, served either hot or cold
- Chendol ais, a coconut milk drink mixed with palm sugar, cendol (green, pandan-flavored starch strips), and shaved ice, modern variants may include more elaborate ingredients such as red bean
- Cheng tng, a light refreshing soup with longans, barley, agar strips, lotus seeds and a sweet syrup, served either hot or cold, analogous to the Vietnamese Ching bo leung
- Green bean soup
- Honeydew sago, honeydew melon cubes or balls, served in chilled coconut milk and sago
- Ice kacang, a mound of grated ice on a base consisting of jelly, red beans, corn and attap seeds, and topped with various kinds of coloured sugar syrups such as palm sugar, rose syrup and evaporated milk
- Kuih / kueh, small cakes or coconut milk based desserts that come in a variety of flavors, usually having fruit such as durian, banana, or sometimes pandan and commonly in Malay, Indonesian, and Peranakan cooking; Kueh lapis is a rich, multi-layered cake-style kueh using a large amount of egg whites and studded with prunes; Lapis sagu is also a popular kueh with layers of alternating color and a sweet, coconut taste
- Mango pudding
- Red bean soup
- Or-ni, a Teochew dish consisting of yam paste, coconut paste and ginko nuts, a popular dish in Chinese restaurants
- Pandan chiffon cake, a fluffy light cake flavoured with pandan leaves and is a characteristic green colour
- Pineapple tarts are made with pineapple jam in a pastry
- Pulut hitam, a creamy dessert made of black glutinous rice and served with coconut cream
- Red ruby, a Thai dessert made by boiling pieces of water chestnut covered in tapioca flour and red food colouring, and serving them over shaved ice, rose syrup and evaporated milk; also known as "mock pomegranate" since the chestnut pieces bear a resemblance to the seeds of that fruit
- Sugee cake, a soft cake made with semolina flour and a high concentration of egg yolks; served in Eurasian, Malay, and Chinese cuisine
- Sagu gula melaka, sago pearl pudding with coconut milk and palm sugar syrup
- Tau suan, mung daal beans in jelly, served hot, with dough crullers
- Tangyuan, glutinous rice balls (stuffings such as black sesame, red bean or peanut) served in soup; a variation known as "Ah Balling" also exists, often served with a peanut soup
- Tau huay, hot and soft soya beancurd sweetened with syrup
- Watermelon sago, watermelon cubes or balls, served in chilled coconut milk and sago
Read more about this topic: Singaporean Cuisine