Tropical Treats and Sweets: The Plants in Singapore's Desserts

Plants have an important role in our desserts, as in many of our other meals. Desserts are sweetened by sugars obtained from plants; they are flavoured by other ingredients also derived from plants. Singapore’s diverse culinary landscape has been shaped by multiculturalism and trade. Our local desserts feature ingredients sourced from plants native to Singapore and our immediate region, mixed with others imported here from the home cultures of early immigrants. This fascinating combination of influences makes our desserts truly unique. Popular items like ice kacang, cendol (shaved ice desserts) and kueh (traditional cakes), have become iconic—locally and internationally.

In this exhibition, we invite you to learn about the plants that are responsible for giving flavour, texture and character to some of the most iconic desserts in Singapore.

Exhibition runs till 31 Aug 2026
Venue: Level 2, Centre for Ethnobotany (Ethnobotany Garden)
Nearest Entrance: Bukit Timah Gate (Botanic Gardens MRT)
Open Daily* from 9am – 6pm
*Closed on the last Wednesday of every month
Admission is free