Desserts are a universal language, bridging cultural gaps with sweetness and delight. Each country offers unique desserts that tell a story of its history, traditions and culinary innovation. This post will explore some of the world’s most famous desserts and how to recreate them, including through workshops at Nanatang, a renowned bakehouse and studio in Singapore.
South Korea is renowned for its exceptional desserts, from the frosty delight of bingsu to the charming artistry of bento cakes. The country’s rich tradition of dessert-making blends traditional elements with contemporary techniques, creating sweet treats that are as lovely to look at as they are to taste. Many of these creations feature local flavours influenced by global trends: fatcarons, a larger and more elaborate version of the macaron, showcase a delightful array of flavours and embellishments. Try them out at Nanatang’s Fat-Fat-Caron Workshops!
But that’s not all. Riding the Korean wave, a variety of other sweet treats have popped up with a tantalising Korean twist. The madeleine, originally French, has been reimagined with vibrant colours and innovative flavours, reflecting Korean aesthetics — think refreshing flavours like lemon and hojicha, tinged in pastel shades. Similarly, the financiers, a type of almond cake, now feature unique tastes like sea salt chocolate and caramel figs, often adorned with intricate, artisan decorations. These reinventions bring a fresh and modern flair to classic desserts, further strengthening Korea’s influence in creating and repackaging bakes and confections.
Make these Korean sweet treats and more with our top chefs at Nanatang.
France is synonymous with pastry, where desserts are treated as a fine craft. The country’s dessert repertoire includes the macaron, a delicate almond meringue cookie filled with ganache, buttercream or jam. The vibrant colours and intense flavours make macarons a favourite worldwide. Nanatang offers macaron workshops where you can make these delicate treats with a perfect balance of crispiness and chewiness.
Another quintessential French dessert is the croissant — a buttery, flaky pastry perfect for breakfast or a snack. While not directly available in a croissant-focused workshop for now, pastry-making techniques, such as those taught in the 2-in-1 Duo French Pastries: Choux X Fruit Tarts workshop at Nanatang, will give you the skills needed to tackle a range of French desserts.
Italy’s dessert culture is rich and varied, ranging from the creamy tiramisu to the crunchy cannoli. Tiramisu, made with layers of coffee-soaked ladyfingers, mascarpone cheese and cocoa, embodies the Italian spirit of simplicity and flavour.
Cannoli, a crispy pastry tube filled with sweet ricotta, often enhanced with chocolate chips, candied fruit or pistachios, offers a delightful contrast between its crunchy shell and creamy filling, making it a cherished dessert throughout Italy and beyond.
Japan’s dessert approach, like in wagashi, emphasises minimalism, beauty and seasonal ingredients. Mochi, a chewy rice cake often filled with sweet red bean paste, is a staple of Japanese confections. The Japanese Wagashi: Nerikiri workshop at Nanatang offers an immersive wagashi experience, mainly focusing on the art of shaping and moulding these delicate sweets.
Dorayaki, a beloved Japanese treat, consists of two fluffy pancakes holding together sweet red bean paste. It offers a delightful combination of tender, golden-brown cake and a smooth, subtly sweet filling, making it a popular snack enjoyed by all ages in Japan.
Middle Eastern desserts are rich, fragrant and often soaked in syrup, offering a symphony of flavours that delight the senses. Baklava, a layered pastry made with phyllo dough, nuts and honey syrup, is among the most well-known Middle Eastern sweets. It is celebrated for its delicate balance of crispy layers and sweet, nutty filling.
Another exquisite treat is knafeh, a dessert made from thin, shredded phyllo dough (kataifi) soaked in syrup and layered with soft cheese or cream. It provides a delightful contrast between its crispy exterior and creamy interior.
Mexico’s dessert offerings are as vibrant as its culture, with favourites like churros and tres leches cake. Churros are crispy, fried dough pastries often dusted with cinnamon sugar and served with chocolate sauce.
Tres leches cake, a sponge cake soaked in three types of milk — evaporated, condensed and heavy cream — is another iconic Mexican dessert. The result is a moist, rich, sweet, yet surprisingly light cake, often topped with whipped cream and fresh fruit. This dessert is beloved for its unique texture, where the cake absorbs the milk mixture without becoming soggy, offering a luxurious melt-in-your-mouth experience that perfectly embodies Mexican cuisine’s indulgent and celebratory nature.
Thailand is known for its tropical flavours, with desserts like mango sticky rice stealing the spotlight. This dish combines sweet, sticky rice with ripe mango slices and coconut milk, creating a perfect balance of flavours.
Kanom krok, a beloved Thai dessert, consists of small coconut pancakes that are crispy on the outside and soft on the inside, offering a delightful contrast in textures. Made from a batter of rice flour and coconut milk, these bite-sized treats are often cooked in a special pan, resulting in a slightly caramelised exterior and a creamy, custard-like centre. Kanom krok is typically enjoyed warmly and sometimes topped with green onions, sweet corn or taro, providing a unique blend of sweet and savoury flavours.
The United States has contributed several iconic desserts to the global culinary landscape, including apple pie and cheesecake. With its flaky crust and spiced apple filling, apple pie is a symbol of comfort and home. Nanatang’s Signature 6-in-1 Korean Fat-Fat-Carons & Fatcaron workshop focuses on modern interpretations of classic desserts, offering a fresh perspective on traditional baking techniques that could be adapted for making pies and other American treats.
Cheesecake, a rich and creamy dessert with a graham cracker crust, is another American favourite known for its luscious texture and indulgent flavour. The smooth, velvety filling or custard is made from cream cheese, sugar and eggs, creating a dense yet silky cake that contrasts beautifully with the slightly crumbly buttery crust. Sometimes topped with fresh fruit, chocolate or a drizzle of caramel, cheesecake comes in many variations, but its classic version remains a beloved choice, embodying the comforting and indulgent spirit of American cuisine.
Singapore’s dessert scene is a melting pot of cultural influences, reflecting the country’s diverse heritage. Traditional desserts like ondeh-ondeh and chendol are beloved for their bold flavours and unique textures. Ondeh-ondeh, for instance, is a chewy rice cake flavoured with pandan and filled with liquid gula melaka (palm sugar), then coated in grated coconut. These bite-sized treats are a burst of sweetness deeply rooted in Peranakan culture. Nanatang’s Signature 6-in-1 Korean Fat-Fat-Carons & Fatcaron workshop, while focused on Korean-inspired desserts, reflects Singapore’s love for innovation and fusion. This workshop teaches participants how to make macarons, a popular variation of the traditional macaron that is larger and filled with even more decadent fillings. While emphasising Korean dessert trends, it also highlights Singapore’s spirit of culinary fusion, where traditional techniques meet modern creativity.
Desserts are more than just a sweet ending to a meal — they reflect culture, history and creativity. From the delicate pastries of France to the vibrant flavours of Mexico, each dessert tells a story that transcends borders. At Nanatang, we bring these stories to life through our baking workshops, where you can learn to create these international desserts with your own hands.
Whether you’re looking to master the art of French macarons, explore the intricate designs of Japanese wagashi, or experiment with modern fusion desserts, our workshops offer something for every dessert lover. Join us at Nanatang and embark on a sweet journey worldwide, one dessert at a time.
