Singapore really embodies a selection of different cultures and influences in its cuisine. With late-night dessert bars, hawker stalls galore serving sweet bites, over-the-top icy mountains, colourful steamed cakes and street-side vendors slapping ice-cream and bread together (literally), Singapore has one serious sweet tooth.
So here's what... and more importantly how... to dessert Singapore-style.
Gula melaka, or palm sugar, is a sweet high flyer in Southeast Asian cooking. This Malaysian dessert is a popular Singaporean treat with chilled chewy sago, creamy coconut milk all topped with a splash of dark sugar syrup. Get the recipe here.
These open ice-cream sandwiches are just that, slabs of assorted ice-cream wrapped in white (or in this case multicoloured) bread and munched on enjoyed on the many sidewalks of Singapore.
Thirst-quenching desserts are very popular across Singapore and Malaysia and this bowl of 'iced beans' is more delicious than it sounds. Layers of shaved ice, flamboyant fruit jellies, assorted nuts, fruits and three kinds of sweet sticky syrup make this one icy treat.
Ondeh ondeh are bitesize nibbles that are made of potato infused with pandan juice, filled with palm sugar and rolled in coconut. Thank you Destination Flavour Singapore because you will not be stopping at one...
Once you've soaked your rice overnight you, too could have this pandan-infused black sticky rice. With some popular Asian ingredients of chilli, pandan, coconut and mango, this is one seriously good dessert bowl.
Among a myriad of Nyonya specialties, Poh Ling Yeow shares her mama's sponge cake – a cross between marshmallow and bread, with the flavour of custard, you may have already seen these soft sponges in all kinds of shapes, colours and sizes.
Who knew that sweet potato, taro and sago had a dessert-y side? This bubur cha-cha bowl did! Served with a coconut soup and topped with coconut crisps there's a party in this bowl and everyone's invited.
Watch Adam explores Singapore's sweet offering right here.