Singapore may be a modern city, but our love for traditional bakes has never faded. Whether they come from a humble neighbourhood bakery, a wet market stall, or a heritage confectionery older than our parents, these nostalgic treats continue to bring comfort with every bite.

From buttery cakes to chewy kuehs, here are 10 traditional bakes that define Singapore’s food culture.

1. Pandan Chiffon Cake

Fluffy, airy, and fragrant with the unmistakable scent of pandan, this iconic cake is a staple at old-school bakeries. Its soft green crumb and light texture make it perfect with kopi or teh. Some argue it’s Singapore’s unofficial national cake… and honestly, they might be right.

2. Kaya Butter Cake

Imagine a classic butter cake, but elevated with the rich aroma of caramelised coconut and pandan. Kaya butter cake is a nostalgic favourite that blends traditional kopitiam flavours with a home-style bake. Dense, moist, and wonderfully fragrant.

3. Egg Tarts

No traditional bakery in Singapore feels complete without a tray of egg tarts. Whether you prefer the Hong Kong–style flaky crust or the Portuguese-style caramelised top, these silky-smooth custard tarts are timeless favourites across generations.

4. Banana Cake

This simple yet satisfying bake is found everywhere—from neighbourhood bakeries to kopitiams. Made with ripe bananas, it’s moist, fragrant, and often sold still warm from the oven. A true comfort food.

5. Tau Sar Piah

A beloved Teochew pastry, tau sar piah features layers of flaky crust wrapped around sweet or savoury mung bean filling. It’s best enjoyed fresh out of the oven and pairs perfectly with hot Chinese tea.

6. Ang Ku Kueh

This bright red, tortoise-shaped kueh is a staple at festive events and traditional ceremonies. Chewy on the outside and filled with peanut, mung bean, or coconut, ang ku kueh symbolises longevity and good fortune.

7. Kueh Lapis

There are two types Singaporeans adore: the colourful steamed Peranakan version with peelable layers, and the rich Indonesian-style kueh lapis legit, baked with butter, spices, and meticulous patience. Both are festive favourites for good reason.

8. Kueh Bakar

This Malay pandan custard cake is dense, creamy, and topped with a lightly caramelised crust. Traditionally baked in a flower-shaped mould, kueh bakar is a tea-time favourite with deep kampung roots.

9. Sugee Cake

A treasured Eurasian creation, sugee cake is made from semolina, butter, and sometimes brandy or almonds. It’s rich, crumbly, and often reserved for weddings, Christmas, and celebrations though honestly, every day is a good day for sugee cake.

10. Pineapple Tarts

No Chinese New Year is complete without these buttery, melt-in-your-mouth delights. Each tart balances sweet, tangy pineapple jam with rich, tender pastry. Irresistible during the holidays and just as dangerously addictive year-round.

These traditional bakes are more than just sweet treats, they’re part of Singapore’s culinary heritage. Whether you’re rediscovering old favourites or sharing them with younger generations, these timeless bakes always bring warmth, nostalgia, and a whole lot of flavour.

Get A Taste Of Tradition At These Renown Bakeries!

1. Dona Manis

Known for banana pies and chocolate tarts, Dona Manis Cake Shop is an old-school bakery selling fresh pastries in Katong Shopping Centre.

2. Balmoral Bakery

A long-standing Eurasian-style bakery (since 1965), known for classic pies, puffs, sugee cake, and old-school tarts.

3. Loong Fatt

Famous Teochew-style “tau sar piah” (mung bean pastry), and other traditional pastries.

4. Chin Mee Chin Confectionery

One of Singapore’s oldest kopitiam-confectioneries, established in 1925. Offers Peranakan and Eurasian pastries, simple cakes, traditional buns.

5. Sing Hon Loong Bakery

This old school bakery in Whampoa is said to bake the best toasted brown bread to go with kaya!

6. Katong Sin Chew Cake Shop

Family-run since 1962; famous for nostalgic bakes like curry buns and coconut buns, baked in batches the traditional way.

7. Bengawan Solo

Founded in 1975 by an Indonesian-Chinese founder, known for Indonesian-style kue, buns, cakes, and cookies, with a strong emphasis on items like kueh lapis and pandan cake.