Not all of them are traditional Singaporean desserts, but you definitely can find them in this country of diverse food cultures. The difference between Southeast Asian and European desserts, is how liquidly, cold and often ice-based they are to counter the tropical heat, whereas European ones are mostly cakes.
Shaved ice, topped with gula melaka (palm sugar), sweet azuki beans, pandan jelly and coconut milk. It is cold, sweet and refreshing dessert enjoyed by many Singaporeans and Malays.
The mooncake is not just a food. This is a very special cake eaten during the Chinese Mid-autumn or Moon festival as a symbol of prosperity and family reunions. Most often mooncakes are filled with lotus seed paste or red bean paste and are shared with the family and closest people in your life.
There are many Japanese grocery stores in Singapore where you can buy traditional Japanese desserts. This is daifuku mochi, made from glutinous rice flour -- ground, steamed and pounded into a sticky ball typically filled with anko (sweetened red bean paste made from azuki bean).
One of my favourites! Sago is starch extracted from pith (spongy centre) of tropical palm trees and this one is mixed with juicy sweet pieces of mango, refreshing pomelo parts and small ice pieces. It is a classic Hong Kong dessert served in nearly all Chinese restaurants in Asia. The best place to eat mango sago and many other delicious Chinese desserts in Singapore is Ah Chew Dessert.
One more of my favourites -- any kind of soya beancurd. It is made of coagulated soy milk (very rich in proteins) and can be topped with read beans, ginko or lotus seeds, longan, grass jelly or coconout jelly. Perfect afternoon snack or dessert.
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