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2013-05-03
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Nonya Kueh is a cornerstone of Peranakan culture. The colourful cakes seated atop pandan leaves are yummy and scrumptious and more often than not, characterized by a distinctive sweet and stickiness.Work-related matters saw me go by a confectionery specializing in nonya kuehs. Located innocuously along Hougang Ave 7 (I know, the store sign says Ang Mo Kio ) in a low of shop houses, the confectionery is simple - an undecorated store front stacked to the rafters with nonya kueh and the baking is d
Work-related matters saw me go by a confectionery specializing in nonya kuehs. Located innocuously along Hougang Ave 7 (I know, the store sign says Ang Mo Kio ) in a low of shop houses, the confectionery is simple - an undecorated store front stacked to the rafters with nonya kueh and the baking is done in the kitchen out back.
I asked for the store's signature kuehs and was recommended their Ang Ku Kueh and what they simply called "Hei Bi Hiam". The former is a common sight among the local Chinese populace, a distinctive red kueh with either coconut or peanut filling. I bought the peanut version which although came across a tad dry on the inside, was still very much chewy and enjoyable.
The "Hei Bi Hiam" turned out to be a simple looking rice cake, with generous filling of spicy prawn paste. This was my first try of this particular kueh and I really liked it for its contrast in textures - the smooth sticky rice cover, which allowed the heat from the grainy prawn paste to permeate throughout the entire kueh.At just $2 for 5 pieces of Ang Ku Kueh and anther $2 for 4 pieces of the "Hei Bi Hiam", it really makes for a cheap breakfast or tea snack. Check it out!
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