Best traditional desserts in Singapore
The craziest reinvented traditional dessert I’ve had is probably the Mr Bean cocktail from local bar Jekyll & Hyde. While I was impressed by how the cocktail made with Lao Ban beancurd, vodka, kaya, and Frangelico tasted, it’s not something I’d crave for all the time, unlike a good old bowl of red bean soup or cheng tng. For these old-school treats, here are the stalls where you can get the best traditional desserts in Singapore:
Best traditional desserts in Singapore:
This 58-Year-Old Stall Sells Rare Lotus Seed Dessert
Old-school desserts stalls in Singapore are dime a dozen, though few have truly withstood the test of time the way Soon Heng Hot & Cold Desserts has. Established in 1964, this hidden gem of a Chinese dessert stall used to be located at Tanglin Halt Food Centre. However, since that kopitiam was slated to close down, Soon Heng Hot & Cold Desserts recently moved operations over to the new Margaret Drive Hawker Centre.
Fans keep coming back to Soon Heng Hot & Cold Desserts for the nostalgia that comes steeped in each bowl. Some have been patrons since they were young children and recall the owner of the dessert stall making their wares from scratch, instead of relying on store-bought bean and yam pastes, for example.
There are around 30 desserts on the menu, most priced under $2. Quite a significant number of treats are priced at just $1.50, including Ice Kacang, Chendol, Bo Bo Cha Cha and more. One thing they’ve been well known for is selling lian ji suan, AKA Teochew Lotus Seed Dessert ($2.50). This is a rare find in dessert stalls these days, as it is quite painstaking to prepare and cook down. Lotus seeds are a costly ingredient and require multiple steps to get them to the soft texture you find in this dessert. One misstep and you get something grainy, and slightly bitter.
Tau Suan
Tau suan is a classic Chinese dessert soup made from mung beans. The sticky, thick sweet syrup topped with savoury, crunchy you tiao (fried dough sticks) can be served both hot and cold. Mung beans are also packed with healthy nutrients and are high in antioxidants.
Tau suan (sweet mung bean soup) brings back happy memories of my childhood. My late paternal grandmother used to buy it for me as a treat. The highlight of the dessert is the topping of you tiao. If you can’t get ahold of you tiao, simply go without – it just means less calories.
But if you do have you tiao, toast it and cut it into pieces just before serving. The savoury and crispy pieces complement the sticky sweet texture of the tau suan. It does require some patience to caramelise the sugar. Do it over low heat and you should get a beautiful rich caramel.
Tangyuan
Tangyuan made from glutinous rice flour, filled with black sesame (黑芝麻) paste
Tangyuan are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping pong ball,[1] and are sometimes stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival,[2] but because the name is a homophone for union (traditional Chinese: 團圓; simplified Chinese: 团圆; pinyin: tuányuán) and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì (winter solstice) festival.
Tangyuan are traditionally eaten during the Lantern Festival, which falls on the 15th day of the first month of a lunar new year, which is the first full moon. The festival falls each year on a day in February in the Gregorian calendar. People eat tangyuan for good luck and hopes of filling their life with sweetness and joy.
The traditional filling for tangyuan is made from sesame, peanuts, sugar, and animal fat. The Silk Road and the Maritime Silk Road enabled the exchange of goods and ideas. Sesame was imported from Central Asia during the Han dynasty (202-220BC), and peanuts entered the country through trade with Filipino merchants from the Philippines during the Ming dynasty (1368-1644)
Bubur Cha Cha
Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Singaporean cuisine and Phuket cuisine (Thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. Grated coconut, coconut cream and water can be used as additional ingredients. The ingredients are cooked in coconut milk, and the dish can be served hot or cold. Bubur cha cha is also sold as a street food in many parts of Southeast Asia.
Bubur kacang hijau
Bubur kacang hijau, abbreviated burjo, is a Southeast Asian sweet porridge (bubur) made from mung beans (kacang hijau), coconut milk, and palm sugar or cane sugar. The beans are boiled till soft, and sugar and coconut milk are added.
Slightly different names may be used in different regions of Indonesia, such as kacang ijo in Javanese areas. It is often served as dessert or snack but is also a popular choice for breakfast or late night supper. In Indonesia, warungs specializing in selling bubur kacang hijau are commonly found. They usually also offer grilled bread (roti bakar).
The most basic variant of bubur kacang hijau only consists of mung bean porridge, coconut milk and palm sugar. Bubur kacang hijau may also be served with black glutinous rice (ketan hitam) and bread. Black glutinous rice can also be made into bubur ketan hitam. Sometimes bubur kacang hijau is mixed with durian. It is served as is or together with bread. Bubur kacang hijau is usually eaten warm but can be served cold as es kacang hijau in Indonesia or ais kacang hijau in Malaysia. Es and ais mean "ice".
Cendol
Cendol is an iced sweet dessert that contains droplets of pandan-flavoured green rice flour jelly, coconut milk and palm sugar syrup. It is commonly found in Southeast Asia and is popular in Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar. Next to the green jelly, additional toppings might be added, including diced jackfruit, sweetened red azuki beans, or durian.
In Malaya, the word "chendol" was first mentioned in 1932 as one of the foodstuffs available in Kuala Lumpur as recorded in the Malay Concordance Project that collects Malay writings. There is a popular belief that the name "cendol" is related to, or originated from, the word jendol, in reference to the swollen green worm-like rice flour jelly; in Javanese, Sundanese, Indonesian, and Malay, jendol means "bump", "bulge", or "swollen". The Singaporean and Malaysian versions usually have sweetened red beans added and are served in a bowl. The palm sugar, often added as a dark syrup, is referred to as gula melaka
In most parts of Indonesia, cendol refer to the green rice flour jelly; while the concoction of that green rice flour jellies with coconut milk, shaved ice, areca palm sugar and sometimes diced jackfruit is called es cendol (in West Java) or dawet (in Central and East Java).
Cheng Tng
Cheng Tng or Ching bo leung (Chinese: 清補涼; also spelt ching po leung or qing bu liang; lit. 'refreshing, nourishing, cool') is a sweet, cold dessert soup of Chinese origin and commonly served in Cantonese cuisine, Hainanese cuisine and Guangxi cuisine. It is a popular dessert in Malaysia and Singapore. It is a type of tong sui. In Singapore it is known as 清汤 ("Cheng Tng" in the Hokkien dialect). It is known as sâm bổ lượng or chè sâm bổ lượng (chè meaning "sweet soup") in Vietnam.
Although the exact recipe may vary, the drink generally contains grains of yi mai (Chinese pearl barley), dried longans, red jujubes, lotus seeds, and thinly sliced seaweed, with water, sugar, and crushed ice. In place of the yi mai, pearl barley may sometimes be used, and thinly sliced strips of ginger and/or ginseng root, wolfberries, or ginkgo nuts may also appear as ingredients.
The Chinese form of the drink, ching bo leung, is the most popular in the Cantonese cuisine of Guangdong, Hong Kong, Macau. It is also popular as a dessert at food & hawker centres in Malaysia and Singapore. It is sometimes known as luk mei soup (六味湯, lit. 'six flavour soup').
Ais Kacang
Ais kacang literally meaning "bean ice", also commonly known as ABC (acronym for air batu campur ([air ˈbatu tʃamˈpʊr]), meaning "mixed ice"), is a Malaysian dessert which is common in Malaysia, Singapore (where it is called ice kachang) and Brunei.
Traditionally, an ice shaving machine is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorised. Many Southeast Asian coffee shops, hawker centres and food courts sell this dessert. Ais kacang was originally made of only shaved ice and red beans,[3] though the number and diversity of ingredients has since expanded. Today, ais kacang generally comes in bright colors and with various fruit cocktails and dressings.
In Singapore, traditional ice kachang is usually made from shaved ice, packed into a mountain-like shape and consists of red beans, creamed corn, attap chee, cendol, and grass jelly, similar to the Malaysian version, and drizzled with syrups made from gula melaka, red rose syrup, and pandan syrup. The dish has evolved to include fruits such as durian, mango, toppings such as Milo, peanuts, and sago pearls among others.
The rich legacy of Teochew Orh Nee
This beloved dessert is ingrained in our culture and has become an occasion for us to savor the pleasures of our shared heritage. Let's delve into the origins of orh nee and share a few intriguing facts about this delectable treat.
Orh nee, also known as yam paste, is a classic Teochew dessert that has graced the tables of Singaporean households and local restaurants for generations. Its roots can be traced back to the Chaoshan region in Guangdong, China, where the Teochew people originated. Like many culinary treasures, orh nee has traveled across borders and evolved over time to suit local palates, becoming an indispensable part of Singapore's food culture. The preparation of orh nee is an art form in itself. It starts with the humble yam, skillfully peeled and steamed until it reaches a velvety texture. The yam is then painstakingly mashed and transformed into a smooth paste, combining it with fragrant pandan leaves, rich coconut milk, and a touch of sweetness from sugar or condensed milk. The result is a luscious dessert with a harmonious blend of flavors and a melt-in-your-mouth consistency that delights the senses.
Orh nee is often enjoyed on auspicious occasions, particularly during festive celebrations such as Chinese New Year or important family gatherings. It symbolizes prosperity, abundance, and the continuation of family traditions. Just as our nation thrives on unity and the strength of our diverse cultures, orh nee serves as a reminder of our shared values and the importance of cherishing our heritage.
Bubur Ketan Hitam
Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut milk are added. It is often described as "black glutinous rice pudding" and is very similar to black rice tong sui made from black rice. It is often served as dessert or snack, for supper, for tea time, anytime of the day. However, it is a popular choice for breakfast for those who prefer sweet treat instead of its savory counterpart bubur ayam.
It is sometimes referred to simply as ketan hitam or pulut hitam, meaning "black glutinous rice", while bubur means porridge in Indonesian and Malay. In most parts of Indonesia, glutinous rice is called ketan, while in Malaysia and also Sumatra in Indonesia, it is called pulut. Slightly different names may be used in different regions of Indonesia, such as ketan item in Javanese areas, and bubuh injin or bubuh injun in Bali. Other than porridge, black glutinous rice is also can be made into fermented delicacies called tapai.
The most basic variant of bubur ketan hitam only consists of black glutinous rice porridge sweetened with palm sugar. While coconut milk, pandan leaves and a pinch of salt might be added to give aroma. However, in most part of Indonesia, bubur ketan hitam is always served with kacang hijau (mung beans), and accompanied with bread. This black glutinous rice and mung beans combo is often simply called as bubur kacang hijau. Sometimes, a more fancy restaurant's variant is served with additional toppings, such as slices of baked or fried banana, or cinnamon powder.
Cin Cau or Grass jelly
Grass jelly, also known as leaf jelly or herb jelly, is a jelly-like dessert originating from China. It is commonly consumed in East Asia and Southeast Asia. It is created by using Chinese mesona (a member of the mint family) and has a mild, slightly bitter taste. Grass jelly was invented by the Hakka people who historically used the food to alleviate heat stroke after long days working in the field. The dish was introduced to Southeast Asia by the Chinese diaspora. It is served chilled, with other toppings such as fruit, or in bubble tea or other drinks. Outside Asia, it is sold in Asian supermarkets.
Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves of Platostoma palustre (Mesona chinensis) with potassium carbonate and a little starch for several hours. The liquid cools to a jelly-like consistency, and this jelly can be cut into cubes or other shapes. The jelly is then mixed with syrup to produce a drink or dessert thought to have cooling (yin) properties, suitable for hot weather. The jelly itself is fragrant with a smoky undertone and is a translucent dark brown or black. Food coloring may sometimes be added to make it darker.
Preparation of other variants, known as green grass jelly, requires no cooking or heating process and is made from only a mixture of leaf extracts and water. Jelly produced in this way has been described as having a leafy, neutral flavor.
Hot & Cold Cheng Tng since 1939
Bedok Food Centre, 1 Bedok Road Stall 31, Singapore 469572
Cheng Tng, Tau Suan, Orh Nee: the old-person dessert trio that I refused to eat as a kid. But now I regret every bowl I’ve swapped out for ice cream and cake.
Ye Lai Xiang Hot & Cold Cheng Tng has been around nearly 80 years, drawing customers in droves with their SINGLE menu item served hot or cold, small or large. Their winning concoction has the basics down pat: lotus seeds check, honey dates check, dried longan, Chinese barley, white fungus, red dates check.
You’ll also find dried winter melon strips, sweet potato, dried persimmons, and tau suan floating around in this amber-coloured dessert. Perfect to stay cool – like the coolies in the olden days – in our mad weather.
