PUBLISHED August 3rd, 2023 06:00 am | UPDATED August 6th, 2023 10:54 pm
There’s always room for desserts! Whether it’s our hormones or dopamine to blame, sweet treats always make a satisfying end to the meal. Especially if they help us beat the tropical heat. Round up your meals with our list of the best local desserts; some are even good for you!
Ice Kacang
Originating as a syrupy ice ball in the 1950s, this classic dessert is still a big hit with people today. From the basic version with shaved ice, red bean, and attap chee (palm seeds), the Ice Kacang has evolved to include other ingredients such as jelly, corn, sago, and fruits. More than the colourful syrup, there are options with durian or mango puree and ice cream these days. Ice Kacang is widely available in hawker centres, and we believe you might even have a favourite stall, but if you don’t, try Jin Jin Desserts at Bukit Merah.
Chendol
Another popular shaved ice dessert is Chendol or Cendol, which dates all the way back to the 12th century Kediri Kingdom in Java. It’s discernible by its green, noodle-like jellies and red beans, as well as the lavish use of coconut milk and gula melaka (brown palm sugar). In Singapore, this rich yet refreshing dessert are served in bowls, while in Malaysia, they come in cups. Whichever way they are served, Chendol/Cendol is a gratifying number if you love coconut milk. A popular one to try is Old Amoy Chendol at Chinatown Complex.
Nonya Kueh
Besides their vivid and intricate clothes and accessories, the Peranakan culture is known and well-loved for their cuisine, especially their colourful Nonya Kueh. These sweet little morsels are commonly made with coconut milk, rice flour, or glutinous rice flour, with additional toppings of tapioca, gula melaka, and coconut. Typically soft and chewy, they inherit the best of both Chinese and Malay heritage, making it hard to stop at one. So, enjoying them on a platter like Rempapa’s Kueh Platter (available in four, eight or twelve) lets you try everything in one go.
Durian Desserts
Without needing to wait for the seasons to bestow us with the king of fruits, some establishments have cleverly crafted them into desserts so we can enjoy them all the time. Find our favourite thorny delights in desserts like the D24 Durian Mousse or Durian Sago at Tian Wang Desserts. Or indulge in French-inspired versions like Mao Shan Wang Durian Macaron and the crumbly choux – Mao Shan Wang Durian Craquelin at Ms Durian. Goodwood Park Hotel also runs an annual Durian Fiesta with durian-themed pastries and desserts.
Guiling Gao
This herbal jelly may have the word “turtle” in its Chinese name, but its modern-day variants usually use herbs to achieve the beneficial effects of the jelly. Guiling gao, or herbal jelly, is believed to have a cooling effect on the body, detoxifying and nourishing at the same time. It is said to be good for the skin, revealing a radiant complexion with regular consumption though its cooling properties make it unsuitable for pregnant ladies. Slightly bitter to taste, it’s usually sweetened with honey to make it more palatable. The Original Herbal Shop along Balestier is popular for authentic Guiling Gao.
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