Hands up for those who still eats ang ku kueh.

 

We probably spend most of our time finding good brunch places and forgot about the old traditional kuehs we used to eat when we were young.

 

I grew up eating Ang Ku Kueh and when I see it now, it brings back to many childhood memories I had. I remembered we used to eat it during Chinese New Year and I would always tear away the skin, eating only the bean fillings. Even till now, whenever there are ritual offerings at home, we would still buy ang ku kueh.

 

Lek Lim Nonya Cake Confectionery is a old traditional shop in Bedok which has more than 48 years of making its own ang ku kuehs, nonya kuehs and other festivals kuehs everyday. It is pretty rare because most of the ang ku kuehs we see in shops are from factories.

 

 

 

 

 

Ang Ku Kueh (红龟糕) is a small round Chinese pastry with soft sticky skin and fillings. It looks like a tortoise shell, hence the name. Tortoise represents longevity, hence it is eaten during religious offerings or during a child’s first month birthday.

 

I had the opportunity to try wrapping some Ang Ku Kueh, thanks to Gavin. His grandparents started making ang ku kuehs since the 60s, then his parents took over the business. Now that the parents are getting older, the 30 plus year old young man gave up his corporate job and decided to take over the business. It is so rare to find such traditional shops in Singapore now. And I am so glad Gavin, the third generation, continue to run this shop.

 

The aunty beside me sure wrap the ang ku kueh fast. When I finish doing one, she probably finished three! She tells me, there should not have any cracks on the ang ku kueh shell. Well, from the photo above, I am sure you know which ones were made by me. 

 

 

 

 

In the past, we only have the red colour ku kueh, but now, there are other colours such as yellow, grey, and green. The colors indicate the type of fillings inside the pastry. Traditional filings include bean paste, sesame, and peanut.

 

With the rising food prices, where can we still find food at 50 cents? But these traditional shop still sells their ang ku kueh at 50 CENTS each!

 

 

 

 

 

 

The Soon Kuehs and Ku Cai Kuehs here are pretty famous too. The ladies make them every afternoon and the skin is soft and slippery.

 

 

 

When steamed, the skin was translucent and thin, packed with big fat fillings. These kuehs are sold fresh everyday over the counter and contain no preservative. It costs 70 cents each.

 

 

 

 

This stall is actually halal certified! This malay aunty here was busy wrapping the Bulok Inti (50 cents each), which is a  sweet blue glutinous rice with coconut shredding on top.

 

 

There is also Kueh Lapis, 9 layers of different colors with coconut milk fragrance with a slight tinge of sweetness. Who can forget the nostalgic memory of peeling off each layer and extending the enjoyment when we were kids. The stall also created party set with 28 pieces nyonya kueh of 10 different choices. Each set is $18.

 

Now, are you craving for some ang ku kueh?

 

 

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