If you’re a food lover, you’ve got to check out Singapore’s delicious kueh! These little treats are beautifully designed and come in various flavours that reflect the country’s diverse cultural mix. Singapore’s kueh offerings will satisfy your cravings, from steamed and colourful to sweet and sticky. Here are Singapore’s top 10 traditional kueh that every foodie should try.
Soon Kueh: A Teochew Delight
Singapore is known for its famous traditional kueh called Soon Kueh, which originates from the Teochew community. This delicate kueh has a unique blend of flavours and textures. Its skin, made of translucent rice flour, is filled with jicama, dried shrimp, and mushrooms, providing a delicious burst of umami flavour. Dip the Soon Kueh in dark soy sauce and chilli paste to enhance the taste for an extra kick. To taste the best Soon Kueh, visit Yong’s Teochew Kueh on Upper Serangoon Road in Singapore.
Crystal Skin Kueh: A Shiny and Tasty Treat
Shui Jin Bao, commonly known as Crystal Skin Kueh, may look like Soon Kueh but has its distinct taste and texture. The skin made from rice flour is transparent and has minced pork or chicken fillings. Occasionally, it is sweetened with red bean paste or ginkgo nuts. It’s best to relish the Kueh hot as the skin becomes tough when cold. For the most exquisite Crystal Skin Kueh in Singapore, visit Tiong Bahru Lien Fa Shui Jing Pau.
Huat Kueh: Symbol of Prosperity
Huat Kueh, or Fatt Kao in Cantonese, is a traditional Chinese kueh often served during festive seasons and auspicious occasions. The name “Huat” means prosperity, and these steamed palm sugar kuehs are believed to bring good luck and abundance. The batter is steamed until the top splits into four characteristic segments, resembling a “split top.”
Wa Ko Kueh: Colourful Cupcake-Like Delicacy
Have you heard of Wa Ko Kueh? This delicious treat originated from the Fujian province in China and is a smaller, colourful version of Huat Kueh. It’s steamed in small porcelain bowls with black or brown sugar, giving it a unique and delightful taste. If you want to try this traditional kueh, head to Toh Chuan Kee in Bedok North Street. You will be satisfied by the visually appealing and flavour-packed Wa Ko Kueh.
Yi Bua Kueh: A Hainanese Delight
Yi Bua Kueh is a traditional treat from Hainan, made with glutinous rice flour and filled with a delicious combination of roasted sesame, chopped peanuts, coconut flakes, and ginger. It’s a popular choice for celebrations and gatherings in Hainanese households. For the best Yi Bua Kueh in Singapore, check out 海南小吃 意粑 Yi Bua at Kim Keat Palm Market & Food Centre.
Png Kueh: A Teochew Classic
Have you tried Png Kueh, also known as Peng Kueh? This traditional Teochew kueh is widely available in hawker centres across Singapore and is made from glutinous rice cakes. Png Kueh is available in different shades of pink and has various fillings, including dried shrimp, mushrooms, and peanuts. To enhance the savoury flavours of Png Kueh, it can be steamed or pan-fried and served with sweet dark soy sauce and sambal chilli. For an authentic taste of this classic Teochew dish, visit Ji Xiang Confectionery in Everton Park.
Kueh Koswee: A Nonya Favorite Pudding
Kueh Koswee, Kuih Kosui, is a Nonya favourite pudding-like kueh. Made with coconut milk and gula melaka (palm sugar), this kueh has a wobbly and jade-like texture achieved through steaming. Kueh Koswee is sliced into cubes and tossed with lightly sweetened and salted grated coconut flakes to enhance the flavours. Head to Chalk Farm at Paragon Orchard Road for the best Kueh Koswee in Singapore.
Kue Dadar: A Pandan Crepe Delight
Kue Dadar, also known as Kuith Tayap, is a famous Nonya kueh with a rolled pandan crepe filled with sweet grated coconut stuffing. The green crepe, made from freshly squeezed pandan juice, has a smooth and nice texture. The coconut filling is usually made with high-quality gula melaka or Malaysian palm sugar. Try the best Kue Dadar in Singapore at Chong Wen Ge Cafe on Telok Ayer Street for a delightful afternoon tea.
Pulut Inti: A Sweet Glutinous Rice Delight
You must try Pulut Inti, also known as Rice Kueh! It’s a delicious bite-sized treat made by steaming glutinous rice with sweet coconut milk. The pyramid-shaped Pulut Inti is filled with grated coconut cooked with cane sugar and jawa or palm sugar. Some variations have a beautiful blue hue from dyeing the rice with pea flowers. It’s the perfect choice for afternoon tea or as a sweet dessert. You must use the best Pulut Inti at Borobudur Snacks Shop Pte Ltd on Bedok North Street in Singapore.
Kuih Ambon: A Unique Indonesian Delight
Kuih Ambon, also known as Bika Ambon, is a unique traditional kueh with a characteristic vertical honeycomb structure. This Indonesian and Dutch hybrid cake is made with a batter that uses up to 40 egg yolks, resulting in a rich and tender cake. The strands of the cake are stretched and pulled, creating a satisfying texture. To taste this unique delight, visit Bengawan Solo, a renowned Indonesian cake and sweets shop with multiple locations.
To sum up, the traditional kueh of Singapore offers an enjoyable journey of diverse flavours and textures. From the classic Teochew Soon Kueh and Png Kueh to the beloved Nonya Kueh Koswee and Kue Dadar, each kueh has a story that reflects the country’s cultural heritage. When you visit Singapore, try these traditional kueh to experience the true taste of the country.
It’s important to remember that these kueh are not just desserts; they also reflect Singapore’s rich history and food culture. So, take a bite and savour the flavours passed down through generations.
