Cheap Desserts in Singapore Under $10

Try: Belgian Dark Chocolate Fudge Brownie

Mai Hiam Buay Pai at 20 Ghim Moh Road is the value-brownie benchmark in Singapore. Their original Belgian dark chocolate fudge brownie is dense, rich, and properly chocolatey, and the per-piece price sits comfortably under $5 — which is absurd given the ingredient quality. The shop is tiny and home-based, with pickup windows rather than seating, so come prepared to grab-and-go. Rotating limited-edition flavours (salted caramel, sea salt, matcha) show up seasonally. Perpetually rated 4.8+ by the heartland dessert community for good reason.

Try: Belgian Dark Chocolate Brownie

One block from Mai Hiam Buay Pai sits Lucia Cakes at 21 Ghim Moh Road — the friendly rival. Similar concept (home-based, Belgian dark chocolate focus, $3–5 per piece), different texture (fudgier, slightly denser, some say more indulgent). Singapore's brownie community is genuinely split between the two. The pragmatic move is to do both in one trip — they're a three-minute walk apart — and decide for yourself. Lucia also does cakes by order, which makes them a strong pick for birthdays on a budget.

Try: Diamond-Shaped Egg Tart

Tong Heng on South Bridge Road has been making diamond-shaped egg tarts in Chinatown since 1935, and at around $2.50–3 per tart, they're the best dessert-per-dollar value in the heritage category. The crust is thin, flaky, and lard-based (not butter, which is the point); the custard is smooth, light, and dairy-free. Lotus mooncakes, pineapple tarts, and Chinese pastries round out the counter. Everything is handmade daily using methods that haven't changed in decades. The storefront itself is worth the visit even if you weren't hungry.

Try: HK-Style Egg Tart

Tai Cheong is the Hong Kong egg tart import that earned its place next to the local classics. Their Holland Village shop sells HK-style egg tarts for around $3 each — buttery cookie crust rather than flaky pastry, silky sweet custard, warm from the oven if you time it right. The contrast against Tong Heng's Cantonese-style tart is part of the fun; try both in the same week. Also does pineapple buns and polo buns at equally gentle prices. Small shop, casual queue, fast turnover.

Try: Steamed Egg Pudding

Ah Chew Desserts is the Bugis / Jalan Besar tong sui institution that everyone seems to have a story about. Steamed egg puddings, almond paste, sweet soups, and durian treats all hover in the $5–8 range, which is remarkable for the portion sizes and ingredient quality. The ginger milk pudding is the gateway order; the black sesame paste is the heartland classic; the durian sago is the indulgence. Multiple locations mean you're rarely far from one, and the late-closing hours make it a natural post-dinner stop. Cash still often preferred.

Try: Yam Paste with Ginkgo

Yat Ka Yan is where the yam paste purists go. Their creamy yam paste with ginkgo and coconut cream is one of the best renditions in Singapore, and priced at around $6 it's embarrassingly underpriced for the kitchen work involved. Yammy cendol is the warm-weather order; hot sweet soups are the cold-feet order. The multiple-location setup makes this reliable across the island, and quality is remarkably consistent between branches. Works well as a light-dessert stop after a heavier hawker meal.

Try: Mango Snow Ice

Mei Heong Yuen on Temple Street is the tourist-adjacent Chinese dessert classic that still delivers locally — their snow ice, almond paste, and sweet soups hold up for anyone comparing across the category. The mango snow ice at around $7–8 is the crowd pick; the walnut paste is the quieter masterpiece. Multiple locations make it easy to work into a Chinatown or suburban mall visit. Good for first-timers who want a proper Singapore-style traditional Chinese dessert without the learning curve of a heritage-only tong sui shop.

Try: Taiwanese Mango Shaved Ice

Mango Ice in Jurong Point is the west-side mango shaved ice destination — and at 4.9 stars on our internal data, one of the highest-rated budget dessert spots in our database. A tall bowl of Taiwanese-style mango shaved ice with fresh mango chunks and condensed milk runs around $7–8, which for the portion size feels like theft. The shop is small and mall-based so expect counter-service and casual seating. The perfect cooldown after a mall-walking afternoon in the west.

Try: Japanese Cheesecake Slice

Kiroi at 123 Bukit Merah Lane bakes Japanese cheesecakes daily, and at around $4–6 per slice they're the best-value Japanese cheesecake in the country. The recipes are classic — free of preservatives and additives — and the texture is the proper jiggly, pillowy Osaka-style that everyone queued for at Uncle Tetsu a decade ago, except permanent and cheaper. Whole cakes are also available, and they're still well under $20 for a full 6-inch. Works brilliantly as a low-key birthday cake option.

Try: Original Cream Puff

Beard Papa's is on this list because a $3–4 cream puff filled à-la-minute with Hokkaido vanilla cream is one of the great budget dessert experiences in Singapore, and has been for two decades. The shells are light and crisp, the cream is piped in on order so it never goes soggy, and rotating flavours (matcha, chocolate, seasonal Guanaja with Valrhona hazelnut) keep the menu interesting. Multiple mall locations island-wide, fast queue, zero fuss. The correct order when you need something sweet in under two minutes between shops.

Try: Gulab Jamun

Moghul Sweet Shop in Little India Arcade is the oldest Indian sweet shop in Singapore, and at $1.50–3 per piece, the cheapest dessert of any kind on this list. Their gulab jamun is warm, syrup-soaked, and made fresh daily; the jalebi is crisp, orange, and perfect with chai. The counter displays maybe thirty different mithai, so point-and-pick is a viable strategy. A mix of six or eight pieces costs around $10–15 and feeds two or three people. Prepare for sweetness that takes no prisoners — this is Indian dessert calibrated to Indian standards, not diluted for a general audience.

Try: Durian Chendol

Chow Zan Dessert (超赞甜品) is the durian chendol pick of the list. Their signature is a generous bowl of chendol — coconut milk, gula melaka, green jellies, red beans — topped with durian pulp, and at around $7–8 it's the most affordable way to try a proper SG-style durian dessert. The mango pomelo sago is the other crowd order, and the seasonal durian bingsu (during durian season) is worth a special trip. Multiple locations across the island make it easy to drop in. Correct order of operations: eat dinner first, then chendol — not the other way round.