A large part of Singapore's economy relies on the Travel and Tourism sector. Cultural and ethnic diversities have played a key role in the development of Singaporean cuisine. You get to know a country though its traditional cuisine. A meal is bursting with flavours from several regions across the globe. Desserts do not fall too far behind main courses when it comes to trying new food. Dessert is also a celebrated aspect of food in Singapore.
You won't be filled to the brim till you've indulged your cravings. Be sure to try out these mouthwatering desserts:
1. Tang Yuan
Tang Yuan is used to celebrate holidays including Lantern Festival and Winter Solstice Festival, thus it is a result of the expansion of Chinese culture in Singapore. The round ball shape is a lucky symbol for the family for the Chinese. The flour is made of fermented rice, ginger, red beans, peanuts, pandan, sesame, and rock sugar. Soak a large batch of glutinous rice first and then ground them into rice milk. Then then filter the water out to make the rice dumpling batter.
In Fook Yuen on either Electric road or Kings Road, it serves Tang Yuan in peanut, black sesame, red bean, walnut, etc.
2. Durian Pengat
Durian is a popularly eaten fruit in Singapore. When durian is added to various dishes and not consumed just by fruit, Pengat is a dish which is made by cooking root vegetables or fruits in the mixture of coconut milk and sugar. The Malays and Peranakans would commonly cook this.
This is best eaten with some glutinous rice, steamed mantao buns, apom or pancakes and resembles a semi-porridge. Cook the fruit until it has the consistency of a smooth mousse. The fermentation of the yeast gives rise to a slightly sour after-taste.
3. Tau Huay
Tau Huay is regarded by many to be the best dessert in Singapore. A comforting bowl of tau huay (hot or cold) will make a perfect midnight snack. Beancurd can also be a breakfast or after meal dessert.
The silky smooth texture is similar to that of panna cotta. It can be made with either gypsum powder or lactone. You can use organically grown soybeans to ensure that you get the best-tasting Tau Huay. Also, buy a couple of fried dough fritters to dip into your Tau Huay. Sweetness levels vary between brands.
4. Orh Nee
A traditional Teochew dessert made with yams doesn't sound delicious, but Orh Nee proves otherwise. The yam paste is served soaked in sugar syrup and served with gingko nuts and pumpkin. This is a bit laborious to make. Free up your weekend because it takes an evening and a morning to prepare. What constitutes a good bowl of yam paste is the quality of sugar and oils used. Coconut milk is used in most cases too. Use no oil at all for a healthier version and adjust the sweetness.
In China, this dessert is common in the Fujian province especially in the Fuzhou city.
This article is copyrighted by Travelers Today, the travel news leader
