FOOD Ang Ku Kueh
One of the local snacks that I’ve grown up with is Ang Ku Kueh. It is a Chinese pastry made with glutinous rice flour and generously stuffed with sweet centre fillings. It has a history that traces back to the province of Fujian in China. This also explains its name Ang Ku Kueh, which is in Hokkien dialect to mean red tortoise pastry. Back in the 1970s, my mum and my godma used to come together with a few friends to make this delicious pastry on weekday afternoons. However these days, most housewives have lost the recipe for this delicious pastry as it is easily found at the neighbourhood confectioneries and hawker centres.
One of the best Ang Ku Kueh that those from my mum’s generation would know is the ones made by Ji Xiang Confectionery. This is the shop I stumbled upon after a facial at Beaute by Kew in June, is located in the next block at Block 1 Everton Park.
What differentiates Ji Xiang’s Ang Ku Kuehs from those found at the hawker centres and most confectioneries in Singapore is the ultra-fine paste filling. For example most Ang Ku Kueh with peanut filling would be coarse, while those at Ji Xiang are ground to fine powder before being made into a paste. The glutinous rice skin has the right soft and chewy texture. Other than the popular peanut and both sweet and salted bean paste filling, Ji Xiang also offers yam, corn and coconut. Occasionally, there would also be durian paste variety.
To have a taste of all these wonderful flavours, it’s best to place an order ahead of time. As the shop only offers freshly steamed Ang Ku Kuehs, by early afternoon the remaining varieties left are peanut and sweet bean. So plan ahead if you would like to sink your teeth into these yummies.
Ji Xiang Confectionery is located at Block 1 Everton Park, #01-33. The shop closes once they have sold fresh stock, and it could be as early as 430pm.