It's One Thing To Indulge On Fancy Desserts, But These Delicious Local Desserts In Singapore Are Just Delightfully Comforting

Singapore is known for its stunning skyline and vibrant attractions, but did you know that its food and desserts are what truly reflect its multicultural heritage? Desserts in Singapore offer a wide range of flavours that suit every palate, from local traditional Chinese dessert to Indian delicacies and Malay kuehs.

Whether you're a local seeking a cold dessert to combat the hot weather or a tourist exploring the city for the first time, these desserts will satisfy your sweet tooth, and some can even be easily whipped up in your very own kitchen.

Before you impulsively grab just any local dessert recipe or saunter on to frequently recommended local dessert stalls like Ah Chew Desserts and Mei Heong Yuen Dessert, it's important to know what most traditional dessert stalls serve. And more importantly, which ones are actually worth your limited capacity for desserts!

Which is why we've compiled only the most delicious local desserts according to our team, so that you can have a glimpse into the exciting world of local desserts before diving in headfirst into a real sweet adventure.

Top 21 Delicious Local Desserts In Singapore To Try Or Whip Up For Your Next Dinner Gathering And Satisfy Any Sweet Tooth

1. Chendol

Chendol is an iconic traditional dessert often served at most traditional hawker stalls in Singapore. This beloved dessert is renowned for being a refreshing treat in the hot climate. 

It is a delightful blend of sweet and creamy flavours made from palm sugar syrup (gula melaka), coconut milk, pandan-flavoured rice flour jelly (green jelly noodles), and shaved ice. The gula melaka is melted into a thick consistency that adds a rich sweetness to the green jelly noodles. The mixture is then served alongside coconut milk over a generous helping of shaved ice.

Think chewy green jelly noodles which adds a delightful contrast to the caramel notes of the gula melaka and rich coconut milk. Some stalls even add red beans for an extra layer of sweet nuttiness.

2. Bubur Cha Cha

Bubur Cha Cha is another sweet treat that has roots in Peranakan culture, which is a blend of Malay and Chinese influences. These traditional desserts are typically served at family gatherings and festive occasions.

The creamy dessert is known for its vibrant array of ingredients. Sweet potato and yam, which are cut into cubes, are boiled with tapioca pearls until tender. These are simmered in coconut milk and palm sugar until well combined, then served like a soupy dish. 

Bubur Cha Cha is best served warm and boasts a wide range of textures. The starchy sweet potatoes and yam, chewiness of the tapioca pearls, and rich coconut milk base make for a comforting dessert that reminds Singaporeans of home.

3. Tissue Prata

Tissue Prata is a unique dessert that got its name from the extremely thin yet crispy texture that is similar to delicate tissue paper. 

Aside from sugar, Tissue Prata uses the same ingredients as the traditional prata, which are flour, water, and oil. The mixture is rolled out into a paper-thin dough before cooking it on a hot griddle until golden and crisp. It is then shaped into a tall, cone-like structure and drizzled with sugar syrup or honey.

Every bite of this goodness offers a satisfying crunch, making it a fun treat to share with your friends and family in Singapore's local Indian restaurants.

4. Pandan Cake

Pandan Cake, also known as Pandan Chiffon Cake, is a light and airy cake with a unique pandan aroma. Thanks to its distinctive pandan flavour and subtle sweetness, this cake has become a favourite dessert among locals and tourists who prefer lighter treats.

While Pandan Cake uses basic ingredients, pandan extract or juice gives the cake a light green colour, setting it apart from other cakes. One particular secret to give the pandan cake a creamier flavour and moist texture is to incorporate coconut milk into the batter before it is baked.

Fun Fact: Did you know that you can even bake your own pandan chiffon cake easily in a large non-stick pot like the Cosmo Casserole if you don't have a chiffon cake pan? ;)

5. Grass Jelly

If you prefer lighter desserts that are less sugary, you should try Grass Jelly, also known as Cincau in Malay. This dessert is one of the most refreshing local cold desserts around which is often served with sugar syrup, and is similar to another traditional Chinese dessert that some may be familiar with - guilinggao.

That said, these are very much different as guilinggao is known as a traditional Chinese dessert with medicinal properties, while the same can't exactly be said for grass jelly.

After adding starch to the boiled grass jelly leaves, they're left to cool until they form a firm gel that is slippery to the bite. The gel is sliced into cubes or strips and served with coconut milk, honey, or sugar syrup. Red beans or corn are scattered on top of the Grass Jelly mixture, making for a rather healthy dessert.

6. Orh Nee

Orh Nee, a traditional Teochew dessert, holds a special place in many Singaporeans' hearts. Its rich and creamy flavours symbolises good fortune, making it a popular snack served at weddings and festive occasions.

Without a doubt, yam paste is Orh Nee's star ingredient, which is steamed and mashed until it becomes smooth and velvety. It is cooked with ghee and sugar to bring out its silky consistency.

Once ready, the mixture is topped with gingko syrup. Coconut milk is sometimes added for an extra layer of creaminess.

7. Black Glutinous Rice Porridge

Black Glutinous Rice Porridge, known by locals as Pulut Hitam, is one of the most famous desserts in Singapore. It's been part of the food scene here for many generations and is believed to have been brought here by Indonesian traders in the past. 

Black Glutinous Rice Porridge is often eaten as dessert after a meal. After soaking black glutinous rice overnight, it's boiled with pandan leaves and water until the starch and rice breaks down into a thick and creamy consistency.

Once ready, coconut milk and sugar are added to give the dessert creamy and rich flavours, contrasting nicely against the sticky and chewy texture of the black glutinous rice. Some even add a pinch of salt to balance out the sweetness. 

8. Peanut Soup

Peanut soup, or sometimes known as peanut paste, is one of the traditional Chinese desserts in Singapore that is commonly enjoyed during rainy seasons. Some prepare peanut soup by using a combination of ground and whole peanuts for more texture on top of its usual dense creaminess.

The peanuts are soaked overnight and simmered until soft and tender before being ground into a thick soup with a paste-like consistency. Rock sugar is then added to the paste for its sweetness. If you want a creamier version, you can opt to add coconut cream as well.

9. Ice Kachang

If you're looking for a cooling dessert to combat the scorching heat in Singapore, Ice Kachang is exactly what you need. It's usually served in a bowl, where syrups and toppings are poured on the shaved ice. Syrups come in flavours such as gula melaka, rose, or orange, making the dessert appear visually appealing. 

Common toppings include sweet corn, sweet beans, nata de coco, condensed milk, and grass jelly. The combination of these ingredients creates a delightful contrast of textures and flavours, making Ice Kachang a fun and refreshing experience.

Interesting Local Fact: Chendol and Ice Kachang are often mistaken for one another or used interchangeably. One easy way to recognise them is to remember that Chendol uses coconut milk as its "sauce", while Ice Kachang uses condensed milk instead.

10. Tau Suan

Tau Suan is another comforting dessert in Singapore that is known for its nourishing and satisfying flavours. This dessert is usually served with fried dough fritters.

To prepare this healthy dessert, mung beans are soaked to soften before boiling them with pandan for extra aroma. Potato flour is added to thicken the soup, turning it into a pudding-like consistency. 

A unique ingredient used in Tau Suan is sweet syrup, typically made from water and rock sugar. The syrup usually gives off a subtle sweetness without overpowering the natural flavour of mung beans. 

11. Sugee Cake

If you're a fan of indulgent desserts, you'll love Sugee Cakes. They're known for their moist and distinct almond notes and are usually served as a treat at festive occasions like weddings and Chinese New Year. 

The traditional Sugee Cake is somewhat crumbly with a dense texture, thanks to semolina flour as its star ingredient. Ground almonds are included in the batter as well for their flavour. Some bakers even add citrus zest or vanilla to balance out the almond notes and add some brightness to the rich and buttery cake. 

12. Ang Ku Kueh

The vibrant red colour and turtle shape are what make Ang Ku Kueh so memorable. Ang Ku Kueh also means red tortoise cake in Hokkien, symbolising good fortune and longevity in Chinese culture. Many enjoy having this for birthdays, milestones, Chinese New Year, and other auspicious holidays. 

The chewy texture of Ang Ku Kueh comes from glutinous rice flour. Once the dough is ready, red food colouring is added to give the dessert its signature red hue. Some bakers opt for blue pea flowers to create a modern blue version of this traditional dessert.

The red dough is wrapped around the fillings, such as peanut paste and black sesame paste. After pressing the dough into a tortoise-shaped mould, the dough is placed on a small piece of banana leaf and steamed until the outer layer has a glossy appearance.

13. Red Bean Soup

Red Bean Soup is one of the most comforting local desserts in Singapore. This warm treat is made from adzuki beans and is served as a light snack. Since Red Bean Soup helps boost energy and improve blood circulation, many enjoy having this sweet treat that doubles as a healthy dessert.

The main ingredients include adzuki beans, rock sugar, and pandan leaves. These ingredients are simmered in water until the beans turn tender. Some even add orange peel for extra flavour.

14. Tutu Kueh

Tutu Kueh, also known as Putu Piring, is a steamed rice cake that was once commonly sold by peddlers on the street. Nowadays, this beloved dessert is conveniently found at most hawker stalls and has become a nostalgic treat for locals who grew up enjoying it.

While Tutu Kueh uses simple ingredients, its preparation requires skill to achieve the desired flavour and texture. After lightly roasting the finely ground rice flour, they're pressed into flower-shaped moulds before wrapping fillings inside them. The cakes would be steamed on banana leaves, allowing the aroma of the leaves to infuse into them.

The fillings are the star ingredient of Tutu Kueh, offering a sweet contrast to the light base. Grated coconut with gula melaka gives off rich caramel notes, or you can opt for ground peanuts with sugar if you prefer a slightly crunchier option.

15. Tau Huay

Tau Huey is a soybean pudding that boasts a smooth and silky texture and can be enjoyed chilled or served warm. This versatile treat is usually served plain or with syrups and toppings. 

To make Tau Huey, soybeans are soaked and blended with water to produce soy milk. A coagulant, such as agar agar or gypsum powder, is added to the soy milk to solidify it into a silky consistency. While Tau Huey is traditionally topped with sweet syrup, you can find modern twists to this dish that incorporate grass jelly, red beans, and fruity syrups.

16. Potong Ice Cream

Potong Ice Cream, where potong means cut in Malay, is a traditional frozen dessert that is widely enjoyed by Singaporeans of all ages. Think ice lollies, but creamy. This iconic treat comes from frozen ice creams that are sliced into rectangular portions. Many locals associate this treat with their childhood days, reminding them of simpler times. 

While Potong Ice Cream comes in many flavours such as durian, coconut, sweet corn, and red bean, the main ingredients typically include coconut milk, sugar, and starch. These ingredients are simply blended before placing the mixture in the freezer. Once frozen, the ice cream is sliced into blocks and enjoyed on a stick for convenience. 

Thanks to the starch, Potong Ice Cream has a slight chewiness to it, making it quite different from the usual soft-serve ice cream or gelato that you may be more familiar with.

17. Ice Cream Sandwich (Vanilla Ice Cream Is A Classic!)

Despite its simple ingredients, Ice Cream Sandwiches are one of the sweet treats that evoke nostalgic memories among Singaporeans. This beloved dessert has been served by traditional ice cream vendors for many decades, making it a staple in Singapore's food scene.

To assemble this dessert, all you need to do is add ice cream between a folded piece of rainbow bread. You can opt for any ice cream you like, whether it's vanilla or durian ice cream. 

18. Bubur Terigu

Bubur Terigu is prepared by cooking wheat grains in a sweet, creamy base. It's one of the warm desserts commonly enjoyed during Ramadan to break the fast. The rich porridge is made by boiling soaked wheat grains until tender before simmering with palm sugar, coconut cream, pandan leaves, and a pinch of salt. You'll end up with a creamy porridge that provides a satisfying bite from the wheat grains.

19. Kueh Bingka

Kueh Bingka is a traditional Malay dessert that is made from cassava (ubi kayu). This dense, flavorful cake stands out among the other traditional kuehs, thanks to its fragrant aroma and rich texture. 

Aside from grated cassava, Kueh Bingka uses coconut milk, sugar, butter, pandan leaves, and eggs to create a cake with chewy and moist interiors, surrounded by slight crisp edges. The caramelised edges add a hint of smokiness to the natural sweetness of the cake, making it a delightful snack often served at Hari Raya.

20. Almond Paste

Almond Paste is known for its creamy, smooth texture and is typically served warm. Since almonds are believed to have cooling properties, many enjoy this treat as a nourishing dessert that also satisfies their taste buds. 

To prepare Almond Paste, almonds are soaked and grinded before blending it with water to extract its nutty aromas. After straining the almond milk, it's cooked with a thickening agent and sugar until it achieves a pudding-like consistency. 

21. Tang Yuen

Tang Yuen, or glutinous rice balls, are often served in a sweet soup. The round shape of these balls signifies harmony and completeness, making them a popular snack served at Winter Solstice, Chinese New Year, and Mid Autumn Festival. 

Tang Yuen is made from glutinous rice flour that gives them a chewy texture. Traditionally, they are filled with peanut paste, black sesame paste, and red bean paste. But you'll definitely come across modern variations such as salted egg yolk, matcha, and chocolate. The glutinous rice balls are then served in warm ginger syrup with pandan leaves.