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Unique SG Inspired Desserts

Unique SG Inspired Desserts

Not your typical traditional desserts but modern SG-inspired desserts All pictures are taken by me. And I pay for all my food unless otherwise stated
Joel Hoe
Joel Hoe
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Normal price is $4.50
*10% off till 31st May due to Mother’s Day month promo
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Vanilla milk cake layered with milk cream and topped with homemade candy chunks and a White Rabbit candy
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The white rabbit candy added a bit of novelty. Taste-wise the cake had a subtle vanilla flavour. The milk cream and homemade candy chunks overpowered the flavour of the vanilla
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#burpple #sgfood #sgdessert #vanilla #milk #cream #candychunka #whiterabbit #candy #cake #ThePineGarden #AMK

High Tea Buffet ($42++ per pax)
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The Orchard Cafe put their own spin on Tau Suan; one of Singapore’s most favourite dessert by infusing it with jasmine flowers and topping it with coconut milk
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The coconut milk brought a salty flavour whereas the jasmine tea provided an unique tea sweetness
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And thus each time I took a spoonful, I got a very unique combination of flavours from this tau suan dessert
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#burpple #sgfood #sgdessert #chilled #jasmine #scented #tausuan #coconut #milk #unique #salty #saltiness #jasminetea #tea #flavour #sweetness #sweet #orchardcafe

Created by Violet Oon
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Coconut panna cotta topped with sweet potato, yam, agar agar and gula melaka syrup
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The panna cotta have a perfect texture. It’s smooth and creamy.
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But however tastewise, the gula melaka was too sweet for my liking and it overpower the other components
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#burpple #sgfood #sgdessert #coconut #pannacotta #sweetpotato #yam #agaragar #gulamelaka #gulamelakasyrup #buburchacha #VioletOon #IonOrchard

$14/slice, $43/6” cake, $75/9” cake
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Pandan-infused sponge cake, layered with gula melaka crunch, dessicated coconut tossed in a gula melaka syrup and buttercream frosting
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The sponge cake was light and airy. I could taste the subtle pandan flavour. Also the sweetness from the gula melaka was perfectly balanced by the salty buttercream frosting
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And it’s one of the better Pandan inspired dessert cake I had
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#burpple #sgfood #sgdessert #pandan #gulamelaka #pandangulamelakacake #cake #peranakan #pandanspongecake #spongecake #dessicatedcoconut #coconut #buttercreamfrosting #syrup #VioletOon #IonOrchard

UPSIZED Chwee Kueh
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*Last chance to try this before Non Entree Dessert changed their current retro back-to-the-future series to a more colourful and vibrant ‘zen’ cake series on 27 April
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Made out of lightly whipped vanilla and almond mousse, topped with mini sago pearls and infused with kaya creme filling
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The lightly whipped vanilla and almond mousse provided a nice creaminess. The kaya creme filling wasn’t too sweet and the sago pearls gave a refreshing aftertaste
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Similar to the traditional chwee kueh, this chwee mueh was light. But I prefer this chwee kueh to be of a saltier version as the almond taste was a bit overpowering
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#burpple #sgfood #sgdessert #chweekueh #vanillamousse #almondmousse #kayacreme #sagopearls #NonEntreeDessert

A French twist on the traditional orh nee (Teochew yam paste)
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Gingko nuts and candied pumpkin are used to make the yam custard. It is then topped with caramelized sugar crust and served with a scoop of coconut ice-cream
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This yam custard stays faithful to the traditional orh nee; it is smooth and creamy
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The caramelized sugar crust had a nice crunch and a right amount of sweetness. And the coconut ice-cream gave a light refreshing taste to the overall creaminess of the yam custard
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#burpple #sgfood #sgdessert #yambrulee #orhnee #cremebrulee #gingkonut #candiedpumpkin #yampaste #coconut #icecream

1 Like

Chefs from The Botanic turn the classic Australian pavlova into a locally-inspired dessert. And the best part. It’s vegan free
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Consist of an eggless meringue; made from aqua faba (chickpeas) and coconut cream and is then topped with jackfruit granita, salted gula melaka and mango
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The eggless meringue is nicely done; crispy outer layer and soft inner layer. And had a nice chewiness bite to it
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Sweetness from both the haru manis Indonesian mango and the jackfruit granita and the saltiness from the salted gula melaka managed to combine a flavour similar to the chendol that we are most familiar with
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#burpple #sgfood #sgdessert #pavlova #chendol #veganfree #vegan #eggless #meringue #aquafaba #chickpeas #coconut #jackfruit #granita #salted #gulamelaka #chendol #TheBotanic

1 Like

UPSIZED Ong Lai Tart
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*Last chance to try this before Non Entree Dessert changed their current retro back-to-the-future series to a more colourful and vibrant ‘zen’ cake series on 27 April
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Caramelised pineapple, candied ginger coulis on a tart base and topped with a gold leaf
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Both the caramelised pineapple candied ginger coulis provided sweetness and tangness similiar to the pineapple jam but was a bit too overpowering. The tart base was butter and crumbly
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This ong lai tart captured the basic elements of a pineapple tart. But perhaps I prefer my ong lai tart to be slightly less sweet.
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#burpple #sgfood #sgdessert #onglaitart #pineappletart #pineapple #gingercoulis #tartbase #NonEntreeDessert

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UPSIZED Tu Tu kueh
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*Last chance to try this before Non Entree Dessert changed their current retro back-to-the-future series to a more colourful and vibrant ‘zen’ cake series on 27 April
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Consists of a coconut mousse exterior, vanilla infused gula melaka filling and coconut sponge interior which is layered with passion fruit punch
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The coconut mousse was light and airy; melted in my mouth with every bite. The desiccated coconut at the base provided a crispy crunch and strong coconut flavour. The vanilla infused gula melaka filling had a nice sweetness
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Overall, this dessert captured the basic elements of the tu tu kueh but had an extra tanginess from the passionfruit punch
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#burpple #sgfood #sgdessert #tutukueh #coconut #mousse #vanilla #gulamelaka #coconut #sponge #passionfruitpunch #NonEntreeDessert

1 Like

UPSIZED Ang ku kueh
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*Last chance to try this before Non Entree Dessert changed their current retro back-to-the-future series to a more colourful and vibrant ‘zen’ cake series on 27 April
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Red bean paste with pandan mousse center, covered with a layer of black sugar infused red dates curd, sprayed with yuzu scented jelly and atop a shortbread base
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It looked almost similar to the traditional ang ku kueh with the “tortoise shell” and a square of pandan leaf
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Similar to the traditional ang ku kueh, this ang ku kueh had a smooth silky jellylike texture. The filling melted in my mouth and had a nice tangy flavour to it. The shortbeard base was buttery and flaky
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#burpple #sgfood #sgdessert #angkukueh #redbean #pandan #mousse #blacksugar #reddate #yuzu #jelly #shortbread #NonEntreeDessert

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Nasi lemak in dessert form
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*Last chance to try this before Non Entree Dessert changed their current retro back-to-the-future series to a more colourful and vibrant ‘zen’ cake series on 27 April
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“Nasi” is created through a combination of coconut, pandan mousse and gula melaka sauce, “hard boiled egg” is made from mango “yolk” and yoghurt “whites”, onion tulip or shallot is used for the “kuning fish”, strawberry and lemongrass coulis are disguised as “sambal” and lastly ikan bilis with lightly salted peanuts
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As I dig open the “nasi”, I could see the pandan mousse and gula melaka sauce. Surprisingly, the “nasi” had a similar taste to a creamy crispy Nonya kueh. And being a Singaporean who like to mix his nasi lemak rice with sambal chili, I decided to add the “sambal” to the rice. Interestingly, it produces a nice combination of sweet and tangy flavours
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However the star of the show in my opinion was the “kuning fish”. The delicate crispy thin wafer adds a nice unami taste and pairing it together with the “nasi”, “sambal” and ikan bilis had a similar taste to the nasi lemak we are most familiar with
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#burpple #sgfood #sgdessert #nasilemak #nasi #coconut #pandan #mousse #gulamelakasauce #gulamelaka #hardboiledegg #egg #mango #yolk #yoghurt #white #kuningfish #shallot #strawberrycoulis #sambal #ikanbilis #peanuts #NonEntreeDessertCafe

1 Like

World’s first Bak Chor Mee dessert
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*Last chance to try this before Non Entree Dessert changed their current retro back-to-the-future series to a more colourful and vibrant ‘zen’ cake series on 27 April
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This deception-looking dessert had all the elements of a traditional bak chor mee
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Consists of passionfruit vermicelli “noodles”, gula melaka crumble “minced meat”, pineapple crush ice “pork lard”, red tea jelly “mushrooms” and a coconut parfait “fishball”
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To be honest, my brain couldn’t fathom this version of bak chor mee. It took me a while to get used to the sweet flavours. However after taking a few bites, the bak chor mee started to grow on me
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Each spoonful had different varieties of textures: springy passionfruit noodles, smooth red tea jelly, sandy gula melaka crumble, crunchy pineapple crush ice and rich coconuty parfait.
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Overall this BCM dessert was very refreshing and I had a nice experience savouring it.
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#burpple #sgfood #sgdessert #bakchormee #dessertversion #dessert #passionfruit #springy #vermicelli #noodles #redteajelly #jelly #mushrooms #gulamelakacrumble #gulamelaka #crumble #mincedmeat #pineapplecrushice #porklard #coconutparfait #fishball #NonEntreeDessertCafe

Sometimes I try weird but interesting foods

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