Over the years, the Singaporean cuisine kept developing to the better significantly and still developing till now, choosing Singapore over all other countries in this post returns to greatness and the uniqueness of the Singaporean desserts.
And to make it easy for interested people, I'm going to mention my top 10 Singaporean dessert recipes and the easiest ones so you can start making your own Singaporean desserts or generally learn more about desserts in the Singaporean cuisine.
Top 10 Singaporean dessert recipes
1. Pisang Goreng
A snack food that is mainly made of bananas, Pisang Goreng is in origin Indonesian but it is very famous and known in Singapore that's why it's on my list.
Ingredients :
-4 Ripe bananas
-4 Eggs
-12 tablespoons Flour
-Oil for deep frying
-Cinnamon sugar
How To Prepare / Method
First, beat eggs and mix with flour and half (1/2) cup water (beat slightly).
Then and using a fork mash bananas and mix thoroughly with flour and egg mixture.
After that use a tablespoonful to deep fry banana and flour mixture in hot oil until golden brown.
Finally, drain with cinnamon sugar on absorbent paper.
Ingredients :
-4 Ripe bananas
-4 Eggs
-12 tablespoons Flour
-Oil for deep frying
-Cinnamon sugar
How To Prepare / Method
First, beat eggs and mix with flour and half (1/2) cup water (beat slightly).
Then and using a fork mash bananas and mix thoroughly with flour and egg mixture.
After that use a tablespoonful to deep fry banana and flour mixture in hot oil until golden brown.
Finally, drain with cinnamon sugar on absorbent paper.
2. Bo bo cha cha
Bo Bo Cha Cha, what a great dessert name, but do not get tricked by the name because you are going to make one of the greatest Singaporean desserts of all other Singaporean dessert recipes.
Ingredients :
-300g skin removed cubed sweet potatoes
-300g skin removed cubed taro (yam)
-one coconut milk
-few crushed and tied screwpine leaves
-salt and sugar
How To Prepare / Method
Using water cover sweet potatoes and yam then bring to a boil and add screwpine leaves.
Reduce heat and cook till yam is soft then add a pinch of salt and sugar and it gets dissolved add coconut milk and stir (be careful not to boil the milk).
Finally, serve (hot or cold by refrigerating).
Ingredients :
-300g skin removed cubed sweet potatoes
-300g skin removed cubed taro (yam)
-one coconut milk
-few crushed and tied screwpine leaves
-salt and sugar
How To Prepare / Method
Using water cover sweet potatoes and yam then bring to a boil and add screwpine leaves.
Reduce heat and cook till yam is soft then add a pinch of salt and sugar and it gets dissolved add coconut milk and stir (be careful not to boil the milk).
Finally, serve (hot or cold by refrigerating).
3. Pandan Chiffon Cake
Pandan or Umbrella Tree, Screwpine, Pandanus, Pandan Leaf, too many names, a leaf that comes from Screw-Pines trees and that is mostly located in Southeast Asia, Australia, Madagascar.
Ingredients :
-green Pandan extract
-8 egg whites
-1/2tsp cream of tartar
-6 egg yolks
-1 cup self-raising flour (sieved 3 times)
-1/3 cup vegetable oil
-3/4 cup sugar
-1 cup coconut milk
How To Prepare / Method
First beat egg whites with cream of tartar until stiff, Then and gradually add half (1/2) of the sugar.
Then mix flour, oil, egg yolks, coconut milk, the remaining half of the sugar and a few drops of the Pandan extract.
After that mix flour mixture and egg whites together.
Finally, bake in moderate oven (180 C / 375 F) for 45 mins.
Ingredients :
-green Pandan extract
-8 egg whites
-1/2tsp cream of tartar
-6 egg yolks
-1 cup self-raising flour (sieved 3 times)
-1/3 cup vegetable oil
-3/4 cup sugar
-1 cup coconut milk
How To Prepare / Method
First beat egg whites with cream of tartar until stiff, Then and gradually add half (1/2) of the sugar.
Then mix flour, oil, egg yolks, coconut milk, the remaining half of the sugar and a few drops of the Pandan extract.
After that mix flour mixture and egg whites together.
Finally, bake in moderate oven (180 C / 375 F) for 45 mins.
4. Durian Pengat
Durian is a fruit that looks like a pineapple and the word Durian means a spike in the Malay-Indonesian languages, it is known as "king of fruits" in many Southeast Asia regions and countries.
Ingredients :
-175g durian pulp
-175g durian puree
-1 cup fresh milk
-1 cup coconut milk
-4 knotted pandan leaves
-80g shaved palm sugar
How To Prepare / Method
First and in a pot put palm sugar, milk and pandan leave then simmer till sugar melted, After that add durian puree and durian pulp and simmer gently for 15 mins.
Next is to put in a half (1/2) cup coconut milk, Then add the remaining coconut milk when mixture boils and bring again to boil.
Finally, Serve chilled.
Ingredients :
-175g durian pulp
-175g durian puree
-1 cup fresh milk
-1 cup coconut milk
-4 knotted pandan leaves
-80g shaved palm sugar
How To Prepare / Method
First and in a pot put palm sugar, milk and pandan leave then simmer till sugar melted, After that add durian puree and durian pulp and simmer gently for 15 mins.
Next is to put in a half (1/2) cup coconut milk, Then add the remaining coconut milk when mixture boils and bring again to boil.
Finally, Serve chilled.
5. Honey Grass Jelly
Grass Jelly, a jelly-like dessert that is famous in Southeast Asia regions and countries, also known as leaf jelly and it has many packages and sizes.
Ingredients :
-1 cup nata de coco
-1 tablespoon of honey
-1 block of diced unsweetened grass jelly
-200 ml of water
-1 can of diced heavily syruped peach (100ml of its syrup needs to be retained)
How To Prepare / Method
In a large dessert bowl place, grass jelly Then adds water and 50ml of peach syrup and stir in honey (stir gently).
Add in nata de coco dices and peaches and before serving put in the refrigerator to chill.
Ingredients :
-1 cup nata de coco
-1 tablespoon of honey
-1 block of diced unsweetened grass jelly
-200 ml of water
-1 can of diced heavily syruped peach (100ml of its syrup needs to be retained)
How To Prepare / Method
In a large dessert bowl place, grass jelly Then adds water and 50ml of peach syrup and stir in honey (stir gently).
Add in nata de coco dices and peaches and before serving put in the refrigerator to chill.
6. Ice Kachang
When it comes to frozen and cool desserts Ice Kachang is my best one, comparing its recipe to other icing Singaporean dessert recipes is not an easy job but in my opinion, it is the one with the most advantages, that is because it's easy to make, delicious and so famous out there.
Ingredients :
-50g cendol
-50g sweet corn
-50g cubed lengkong
-50g cooked till soft red beans
-50g cooked sago (add a drop of coloring)
-50g cooked agar strand
-2tsp sweetened condensed milk
-1 big bowl shaved ice
-100g mixed fruit in syrup
-4tsp brown syrup
-2tsp evaporated condensed milk
-4tsp red syrup
How To Prepare / Method
First, dissolve in boiling water to make red syrup, Then add a knot of pandan leaf and red dye.
In hot water dissolve brown sugar to make brown syrup, Then add pandan leaf and strain.
Then add a bit of all ingredient in a bowl and top with shaved ice in a form of a mountain (a steep one).
Next is to spoon a little of red and brown syrup (according to what fits your taste), and on the iced pour the two (2) kinds of milk.
Finally serve immediately (Serves 4-5).
Ingredients :
-50g cendol
-50g sweet corn
-50g cubed lengkong
-50g cooked till soft red beans
-50g cooked sago (add a drop of coloring)
-50g cooked agar strand
-2tsp sweetened condensed milk
-1 big bowl shaved ice
-100g mixed fruit in syrup
-4tsp brown syrup
-2tsp evaporated condensed milk
-4tsp red syrup
How To Prepare / Method
First, dissolve in boiling water to make red syrup, Then add a knot of pandan leaf and red dye.
In hot water dissolve brown sugar to make brown syrup, Then add pandan leaf and strain.
Then add a bit of all ingredient in a bowl and top with shaved ice in a form of a mountain (a steep one).
Next is to spoon a little of red and brown syrup (according to what fits your taste), and on the iced pour the two (2) kinds of milk.
Finally serve immediately (Serves 4-5).
7. Onde-Onde
Onde-Onde or onde, Ondeh-ondeh is a Kuih dessert, it is mainly made of boiled rice, glutinous rice flour and palm sugar.
Ingredients :
-150g chopped Palm Sugar
-250g Glutinous Rice Flour
-100g Grated Coconut
-200 ml Pandan Juice
-A Pinch Of Salt (Sea salt works great)
How To Prepare / Method
Combine the glutinous rice flour with Pandan juice in a large bowl and knead lightly, then drop a small piece (40-45g) of the dough into boiling water.
Remove the dough with a slotted spoon when it rises up the surface and shakes off the excess water.
Then mix back into the main dough and knead well to form a smooth dough, After that cover and set aside the dough for about 15 mins.
Using steam and a pinch of salt mix the grated coconut with for about two to three mins and let it cool (complete cool).
Bring to boil a pot of water And Pinch a 15g piece of dough and flatten lightly.
Next is to use palm sugar to fill the center of the dough, Then and in your palm roll to form a smooth ball and in the boiling water cook the glutinous rice balls.
Remove the rice balls with a slotted spoon when they float to the surface and shake off the excess water.
Finally and using grated coconut coat the rice balls and serve immediately.
Ingredients :
-150g chopped Palm Sugar
-250g Glutinous Rice Flour
-100g Grated Coconut
-200 ml Pandan Juice
-A Pinch Of Salt (Sea salt works great)
How To Prepare / Method
Combine the glutinous rice flour with Pandan juice in a large bowl and knead lightly, then drop a small piece (40-45g) of the dough into boiling water.
Remove the dough with a slotted spoon when it rises up the surface and shakes off the excess water.
Then mix back into the main dough and knead well to form a smooth dough, After that cover and set aside the dough for about 15 mins.
Using steam and a pinch of salt mix the grated coconut with for about two to three mins and let it cool (complete cool).
Bring to boil a pot of water And Pinch a 15g piece of dough and flatten lightly.
Next is to use palm sugar to fill the center of the dough, Then and in your palm roll to form a smooth ball and in the boiling water cook the glutinous rice balls.
Remove the rice balls with a slotted spoon when they float to the surface and shake off the excess water.
Finally and using grated coconut coat the rice balls and serve immediately.
8. Peanut Paste
If you like liquid desserts or you consider them you first-choice desserts, then Peanut Paste is the Singaporean dessert recipe you will surely love and enjoy.
Ingredients :
-1L water
-sugar
-1tbsp raw white rice
-320g shelled roasted ground peanuts (unsalted and unsweetened)
-cooked in boiling water, black sesame glutinous rice balls (not required)
How To Prepare / Method
Combine water, peanuts, rice and blend till fine in a blender or a food processor, Next and into a saucepan pour the peanut mixture and bring to a boil.
After that, Reduce heat and simmer (for about 1 hour) or until the peanuts are tender.
If the mixture looks dry add some water.
For taste, purpose add sugar And set aside to cool slightly.
Again and into the blender or the food processor pour the mixture and blend until sleek.
Finally and between serving bowls divide the rice balls and then ladle the peanut paste over.
Ingredients :
-1L water
-sugar
-1tbsp raw white rice
-320g shelled roasted ground peanuts (unsalted and unsweetened)
-cooked in boiling water, black sesame glutinous rice balls (not required)
How To Prepare / Method
Combine water, peanuts, rice and blend till fine in a blender or a food processor, Next and into a saucepan pour the peanut mixture and bring to a boil.
After that, Reduce heat and simmer (for about 1 hour) or until the peanuts are tender.
If the mixture looks dry add some water.
For taste, purpose add sugar And set aside to cool slightly.
Again and into the blender or the food processor pour the mixture and blend until sleek.
Finally and between serving bowls divide the rice balls and then ladle the peanut paste over.
9. Bubur Pulut Hitam
Bubur pulut Hitam, bubur injun, Bubur Ketan Hitam or Black glutinous rice porridge is a dessert that is mainly made from the porridge of black glutinous rice, palm sugar, and coconut milk, for many people this is the best Asian dessert ever and after preparing it maybe you will share a common point of view.
Ingredients :
-2.5L water
-150g palm sugar
-8 pandan leaves
-300g black glutinous rice
-100ml coconut cream
-1tsp salt
How To Prepare / Method
First of all wash the black glutinous rice completely until the water runs clear, Then add the pandan leaves and water and bring to boil.
By being covered Let it boil for 40 mins then add the palm sugar and stir.
reduce heat to medium-low and boil again for 15 to 20 mins.
Finally and when serving drizzle on coconut cream.
Ingredients :
-2.5L water
-150g palm sugar
-8 pandan leaves
-300g black glutinous rice
-100ml coconut cream
-1tsp salt
How To Prepare / Method
First of all wash the black glutinous rice completely until the water runs clear, Then add the pandan leaves and water and bring to boil.
By being covered Let it boil for 40 mins then add the palm sugar and stir.
reduce heat to medium-low and boil again for 15 to 20 mins.
Finally and when serving drizzle on coconut cream.
10. Sugee cake
A butter cake and a soft one that is mainly made of semolina flour and egg yolks, one of the most known cakes /desserts in Southeast Asia, it makes a great dessert for feasts and holidays.
Ingredients :
-300g sugar
-250g plain flour
-250g semolina
-120ml milk
-3 teaspoons baking powder
-200 grams butter
-1 teaspoon vanilla essence
-1/4cup finely chopped almond
-6 eggs
How To Prepare / Method
First, sift dry ingredients, Then divide egg whites from yolks and beat the yolks, Next is to cream the sugar and butter and whisk in the yolks slowly.
Ingredients :
-300g sugar
-250g plain flour
-250g semolina
-120ml milk
-3 teaspoons baking powder
-200 grams butter
-1 teaspoon vanilla essence
-1/4cup finely chopped almond
-6 eggs
How To Prepare / Method
First, sift dry ingredients, Then divide egg whites from yolks and beat the yolks, Next is to cream the sugar and butter and whisk in the yolks slowly.
Then stir in semolina, baking powder, the plain flour with milk when mixing in the ingredients.
Alternate each ingredient until measured ingredients are over, Then and into the mixture fold in almonds, After that whisk egg whites until stiff and fold the egg whites into the mixture.
Now add vanilla essence then and into an 18 - 20 cm² greased baking tin pour the mixture.
Finally, bake for 40 mins or till cooked over moderate heat.
