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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

Buttery toast topped with gula melaka cream, chendol, kidney bean and coconut ice-cream
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Sad to say, the buttery toast was burnt at the bottom
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But both the kidney beans and chendol were nice and soft
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However, the gula melaka cream overpowered all the components as it gave me a weird salty aftertaste
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#Burpple #sgfood #sgdessert #chendoltoast #butterytoast #gulamelakacream #gulamelaka #chendol #kidneybean #coconut #icecream
#EighteenChefs #Bugis

Horlick-infused genoise sponge, horlick mousse, horlick-infused french chantilly cream and topped with roasted hazelnut brittle
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Horlick-infused genoise sponge has a light and airy texture to it
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The horlick mousse was smooth. And both the mousse and the french chantilly cream contributed a strong rich malty flavour. The roasted hazelnut brittle had a good amount of nuts which gave a good crunch
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But however, I find it too rich/malty for my liking as my mouth feels rather dry afterwards
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#burpple #sgfood #sgdessert #horlickscake #horlicks #horlicksmousse #horlicksinfused #genoisesponge #mousse #french #chantillycream #roasted #hazenut #brittle #light #airy #malty #rich #crunchiness #CreatureS #LittleIndia

Back for a limited period only
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Pandan mousse, sponge cake and sticky rice topped with coconut shavings
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The pandan mousse is smooth and fragrant whereas the sponge cake is light and airy.
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Both the coconut shaving and sticky rice added a bit of crunchiness and texture
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Overall, a decent modern rendition of the classic Nyonya treat
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#burpple #sgfood #sgdessert #kuehsalatcake #kuehsalat #pandanmousse #spongecake #stickyrice #coconutshavings #Nyonya #modern #fragrant #pandan #light #airy #cake #crunchiness #McDonalds #McCafe #Bedok

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

2 Likes

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

Sometimes I try weird but interesting foods

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