Many hands make light work. Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Ji Xiang Confectionary at Everton Park is one of the most famous ang ku kueh shops in Singapore - they really need no further introduction. For all you kueh lovers out there, we’ve compiled a bumper list of the best kuehs in Singapore - plus where you can get your hands on them The key difference being that of the much chewier red pastry skin that is primarily made out of glutinous rice flour, coconut milk, sugar and food colouring. Performance & security by Cloudflare, Please complete the security check to access. More interesting is the Kueh Platter that is suitable for gathering and celebration. “Ang / 紅” means “red”, while “Ku / 龜” refers to “tortoise” and “Kueh / … It is very cheap too. Please enable Cookies and reload the page. Albeit slightly thick in some areas (uneven distribution cuz they are all handmade), the beautiful crimson-red skin was so soft & mochi-like that it didn’t mind it at all. However, it’s their myriad of unique ang ku kuehflavours, in addition to the traditional ones, that they’re most popular for. Ranging from traditional flavours to modern varieties, check out the famous Ang Ku Kueh (from $12 for Box of 10) and take your pick from Peanut, Coconut, Mango, Durian and more! Ji Xiang Confectionery Block 1 Everton Park, #01-33 S(081001) Closed on Sundays . Complimenting these sweet treats is a succinct selection of fried snacks. The Best Ang Ku Kueh Hawkers in Singapore 紅龜粿 . Each tray of ang ku kueh takes only seven minutes to steam before it’s ready to eat. Ang ku kueh comes in the wildest forms over here at Poh Cheu. Check out the top Ang Ku Kueh restaurants : Fatt Soon Kueh (Peoples Park Complex), Kueh Ho Jiak (Tanjong Pagar Plaza Market & Food Centre), Ang Mo Kio 107 Carrot Cake and more. ANG KU KUEH. 78-year-old Neo Poh Cheu is the man who started it all. Most of the fillings are already cooked prior to being placed in the pastry skin. Their ang ku kuehs, which symbolise prosperity, is also a frequent feature as a gift to celebrate the turning of a month old of a child (满月). While ang ku kueh has its roots in China, most Singaporean stalls, including Ji Xiang, have adopted the Nonya style of making this delicacy. Today, Mr Toh has his two sons and daughter-in-law on board to help with the operations. • A multiple winner of The Green Book Best Food Awards and more recently, the Slow Food Singapore Heritage Hero Award, the story of this family run business is as endearing as that of the local delicacy that is ang ku kueh. Business for Mr Toh and Ji Xiang started out in 1985 by selling only two flavours, peanut and sweet bean paste, to itinerant stalls and hawkers around the area. The generous peanut filling added a good crunch & was extremely fragrant! Shop opens for business. Your IP: 138.197.1.192 Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Learn how to make Ang Ku Kueh ( 紅龟粿 ) also known as Red Tortoise Cake! Sorry, your blog cannot share posts by email. • Poh Cheu Block 127 Bukit Merah Lane 1 #01-230 S(150127) Closed on Sundays Borobudur Snacks Shop Blk 537 Bedok North Street … A typical worker can do four ang ku kuehs within a minute, while a skilled one can do six! A marketing genius initiative adopted by the stall sees them using a custom made mould with their shop name in place of the usually usual ‘寿 ‘ (meaning longevity) found in most other ang ku kuehs. Ji Xiang Confectionery is located at the following address. Change ), You are commenting using your Twitter account. Post was not sent - check your email addresses! Another way to prevent getting this page in the future is to use Privacy Pass. Each tray of kueh then takes only seven minutes to steam before they are sold to awaiting customers. ( Log Out /  Ang Ku Kueh / 紅龜粿 is the Hokkien (a Chinese dialect) name for a steamed glutinous rice flour cake stuffed with a sweet filling. If you are on a personal connection, like at home, you can run an anti-virus scan on your device to make sure it is not infected with malware. Box of Ang Ku Kueh from Lim Lam Hong (Peanut - Red, Sweet Potato - Pink, Durian - Yellow & Salted Bean - Grey) Ang Ku Kueh 紅龜粿 is the Hokkien (a Chinese dialect) name for a steamed glutinous rice flour cake stuffed with a sweet filling.“Ang 紅” means “red”, while “Ku 龜” refers to “tortoise” and “Kueh … If you’d prefer to play on the safe side, they have the usual peanut and salted bean ones. Ji Xiang Confectionery (吉祥红龟粿) - The Nonya Way of the Ang Ku Kueh, The Curious Case of the Black and Whites at Woodleigh Park, A Walk along the North-South Line (from Ang Mo Kio to Jurong East). They make only 6 types of ang ku kueh - all handmade, all traditional flavours. My mum loves their ang ku kueh a lot and I totally understand why because the skin of their ang ku kueh is so thin and soft and its filling is always thick and compact. We also handmade the customary Chinese pastry “Ang Ee” for baby’s full month celebration. The latter features a whooping 18 layers and takes a total of four hours to prepare. The shop sells a few types of traditional ang ku kueh – Their Ang Ku Kueh was really enjoyable! Sambal belanchan Home-made sambal belanchan. Completing the CAPTCHA proves you are a human and gives you temporary access to the web property. We're on Telegram! It is molded to resemble a tortoise shell and is presented resting on a square piece of banana leaf. During this time, his wife took up numerous baking classes and soon went into home-baking to help earn additional income for the family. Established in 1985 with only one goal in mind, to create the best ang ku kuehs and soon kuehs.Over the years, Poh Cheu Kitchen has incorporated many modern and unconventional flavours so that they keep up with the trends. Ang Ku Kueh Traditional Chinese Nonya snack, comes with peanut, green bean, yam and salted green bean. ( Log Out /  The key difference being that of the much chewier red pastry skin that is primarily made out of glutinous rice flour, coconut milk, sugar and food colouring. Prior to this, Mr Toh spent over 15 years as a welder at a shipyard in Jurong, bringing home just $60 a month to the family home in Jalan Bukit Merah. He founded his kueh business with his wife more than 30 years ago in 1985. 12 noon – 5pm – Preperations for the fillings start for the next day. Till today, Mr Toh, 67, is still the resident towkay or CEO of the business while his wife continues to be the chief baker. The skin, which is not too thick, does not stick to the teeth, one of the attributes of a good ang ku kueh. The skin is thin and tender. This small, nondescript corner outfit at Bukit Merah Lane 1 has been around for about 30 years. Ji Xiang insists on moulding each ang ku kueh individually to ensure that the texture and amount of filling is kept top notched. Today, Ji Xiang sells a total of eight flavours that include, salty bean paste, corn, coconut, yam and durian (seasonal), each easily distinguished by the different colour of the skin. Very tasty too. 9am – 5pm (Closed on Sundays) | Visit their Facebook Page HERE There are many flavour of Ang Ku Kueh sold here. Totally my kind of snack! Change ), You are commenting using your Google account. The staff totalling 16 sell upwards of 2,000 pieces of ang ku kueh a day! For the past 26 years, Ji Xiang Confectionery (吉祥红龟果, ‘吉’ meaning Luck and ‘祥’ meaning prosperity) has been a mainstay at Block 1 Everton Park, attracting an array of customers from the nearby offices and residences, who flock here daily … 8am – The remaining workers start coming in and together they help create 2,400 of the peanut and sweet bean paste kuehs within an hour! Each square will make up the pastry skin for each individual ang ku kueh. When I came by Alexandra Village Food Centre the other day and was just walking around to explore the neighbourhood, I spotted a long queue at Poh Cheu which specialises in handmade soon kueh and ang ku kueh. Including 12 different flavours Ang Ku Kueh. Typically, the stall can sell upwards of 2,000 pieces of ang ku kueh in a day and are particularly busy during the Hungry Ghost Festival and 7th Day of the Lunar New Year (人日). Ang Ku Kueh is a traditional Chinese snack with its origin from Fujian, China. They have the peanuts, salty & sweet tau sah, yam, coconut and the best flavour is durain. Besides the different Ang Ku Kueh, Kueh Garden sells a variety of traditional kueh such as Soon Kueh, Ku Cai Kueh, Png Kueh, Ondeh Ondeh, 9-Layer Kueh and more. Ang ku kueh, also known as red tortoise cake, originated from southern Fujian. Block 1 Everton Park #01-33 Hand-made traditional Kueh like Ang Ku Kueh, Soon Kueh, Rice Kueh, Nine-Layer Kueh, Ondeh Ondeh and more. I have been passing the famous Ang Ku Kueh 紅龜粿 store at Everton Park countless times in the past few months on my way to the Singapore General Hospital for therapy.. Ang Ku Kueh is the Hokkien name for a steamed glutinous rice flour cake stuffed with a sweet filling. It may be hard to notice at first, but the ‘Red’ (红) of Ji Xiang’s kuehs actually have a tinge of orange to make it more appealing, and was done during the late 80s when there were worries about the harmful effects some food colourings had. 9am – Workers start to prepare the remaining flavours depending on the expected demand. Ang Ku Kueh 紅龜粿 is the Hokkien name for a steamed glutinous rice flour cake stuffed with a sweet filling.The name is derived from the traditional method of making red tortoise shell-shaped cakes as a symbol of longevity and good fortune. IT’S NOT JUST LUCK (吉) THAT LEADS TO PROSPERITY (祥). But Mr Ronnie Yeo, 53, who helps run the family-owned Ang Mo Kio Nonya Kueh at Hougang Avenue 3, confidently told me that the stall’s ang ku kueh stay tender for 24 hours. While she started out selling an assortment of kuehs, she soon found her forte in the unique delicacy that is ang ku kueh. Highlights include their kueh salat ($1), yam-flavoured ang ku kueh ($0.90) and the steam lapis ($1). Nearest MRT: Outram Park. Tel: 6223 1631 A fresh recruit visits the optometrist to purchase glasses and improve his vision. The who’s who all give their thumbs up to Ji Xiang Confectionery. While ang ku kueh has its roots in China, most Singaporean stalls, including Ji Xiang, have adopted the Nonya style of making this delicacy. Ang Ku Kueh 紅龜粿 @ S$0.70 each. In the meantime, here’s how a day pans out at Ji Xiang Confectionery. Best types of kueh in Singapore and where to get them. As suggested by its name, red tortoise cakes are traditionally red in color and has a sticky, chewy texture when eaten. For the past 26 years, Ji Xiang Confectionery (吉祥红龟果, ‘吉’ meaning Luck and ‘祥’ meaning prosperity) has been a mainstay at Block 1 Everton Park, attracting an array of customers from the nearby offices and residences, who flock here daily in droves to have a taste of their famous ang ku kueh (红龟粿). Ang Koo (this one is not our home made ang koo, but shot at a stall at Kuala Kangsar Road Market) (16 July 2008) Ang Koo, which is translated as red tortoise, is a Nyonya confectionery that forms part of the Full Moon offering.Traditionally, ang koo is only eaten during special feast days. Red tortoise cakes are shaped like tortoise shells because the Chinesetraditionally believed that eating tortoi… Dyed in red and moulded into the shape of a tortoise, ang ku kueh can be found in the Minnan region – namely Xiamen, Zhangzhou and Quanzhou in China – as well as directly across in Taiwan, which shares similar cultures and dialect. True enough, they were still as good. Angku is a small dark orange oval nyonya delicacy which is made with glutinous rice flour wrapped with green bean filling.Angku has a high ritual value and it is commonly used for Chinese …

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