In a world of mechanisation, Ji Xiang Confectionery remains one of the few to make traditional ang ku kuehs by hand
Ang ku kueh, also known as red tortoise cake, is a traditional kueh that originated from southern Fujian, China. The tortoise can live to the grand old age of 150 years, so accordingly, the ang ku kueh, moulded into the shape of a tortoise, symbolises longevity, prosperity and wealth. It is most commonly prepared for a baby’s full month and first birthday, as well as an elder’s birthday.
Ang ku kueh arrived in Southeast Asia with Chinese immigrants who came to Malaysia, Indonesia and Singapore during the 19th and early 20th centuries. But the original taste and texture have long since changed.
Mr Kelvin Toh, co-owner of popular Ji Xiang Confectionery in Everton Park, explains, “The China version of ang ku kueh is very dry as it is made with less oil. The ones from Southeast Asia were influenced by the Straits Chinese, and are a lot softer and moist thanks to their use of ingredients such as coconut oil and milk. Most of the ang ku kuehs we find in Singapore are the Peranakan version.”
HANDMADE GOODNESS
There is something delightfully satisfying about biting into a piece of hand-crafted ang ku kueh. The soft and pleasantly chewy skin tears apart as you munch, revealing a deliciously soft sweet mung bean paste. The wonderful taste and texture you get from a handmade kueh cannot be compared to the ones produced by machines, which tend to be thicker and tougher.
Unfortunately, not many kueh shops in Singapore make them from scratch these days. To reduce cost and increase efficiency, most shops either mass produce them in their central kitchens or farm them out to factories, and as a result, the flavour and texture are compromised.
This story is from the March/April 2018 edition of WINE&DINE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the March/April 2018 edition of WINE&DINE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
