Visit Singapore

Singapore’s desserts are like the country, an absolute melting pot. Ever more colorful ranging from hot, cold, sticky, clear, wobbly, firm, sinful but always delicious

Almost every food centre and food court in Singapore has a dessert stall serving up an endless list of sweet temptations. Take your pick!

• Ice Kachang / Ice Kacang:
  ice ball with coloured syrup, beans and jelly.

• Almond Jelly with longans
  

• Chendol:
  mung bean jelly strips with shaved ice, coconut milk and brown palm sugar.

• Bubur Cha-Cha:
  tapioca dumplings, sweet potatoes and yam in coconut milk, served hot or cold.

• Ice Jelly:
  jelly topped with shaved ice, lime and a choice of fruit.

• Grass Jelly:
  herbal jelly served with syrup and a choice of fruit toppings.

• Cheng Tnq:
  a sweet soup of dried fruits, nuts and barley, served hot or cold.

• Tau Suar:
  mung beans in sweet syrup.

• Bubur Tengu:
  boiled white wheat berries with coconut.

• Pulot Hitam:
  boiled black glutinous rice with coconut milk.

• Or Nee:
  sweetened yam puree with ginkgo nuts or pumpkin.

• Tau Huay:
  soybean custard with syrup.

Recipe (Ice Kacang)

Ingredients : coconut jelly
Combination A
1 liter Young coconut water
20g Agar-agar powder
125g Castor sugar
2 Pandan leaves, shredded and knotted
Combination B
100ml UHT milk
A few drops of green food coloring
Young coconut flesh, scraped from the young coconut.
Method :
Bring combination A to a low simmering boil until sugar and agar-agar powder dissolve.
Add in B, mix and continue to cook for 4 minutes.
Remove mixture from the heat and leave aside for 5 minutes.
Pour coconut jelly mixture into a wet tray and add in coconut flesh.
Put aside to set then chill in the refrigerator before cutting into slices.