Singapore’s desserts are even more colourful — literally — than its main courses. They’re hot or cold, sticky or clear, wobbly or firm, healthy or sinful.

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

• 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.
  
  
• Peanut Cream
  
  
• Sesame Cream
  
  
• Red Bean Cream
  
  
• Almond Cream
  
  
• Ice Kachang / Ice Kacang:
  ice ball with coloured syrup, beans and jelly.