Whenever I pass by this shop I cannot resist checking it out.
Ji Xiang Confectionary has been here at the void deck of BLK 1 Everton Park since 1988. It started as a home based business in 1986 but was "forced" to moved into a shop lot by government authorities. With bigger production capacity and word of mouth, Ji Xiang prospered.
Ji Xiang Confectionary knead their ang ku kueh skin from scratch with glutinous rice flour, hand make their fillings and steam their kueh at the shop. Everything is fresh. As a principle, Ji Xiang doesn't sell overnight kueh but they are always sold out anyway.
I pass by this way once in a while (it is 5 minutes walk from Outram Park
MRT station), and if the queue is short, I would pack home a few ang ku
kueh. Ji Xiang's ang ku kueh holds up quite well - best eaten straight out of the steamer but it still tastes good a
few hours after cooking.
They have just six types of fillings - crushed peanut, sweet bean (mung bean) paste, salted mung bean paste, sweet corn, grated coconut, and yam paste. During the durian season, they also have durian filling.
I just have my usual of peanut, mung bean and yam (orh nee).
Ji Xiang's ang ku kueh skin is quite thick but I like its soft-supple texture with
a slight squeaky bite like mochi. I don't like ang ku kueh with stiff skins which is
never an issue at Ji Xiang.
Set on a piece of banana leaf, the subtly sweet kueh skin infused a little bit of banana fragrance.
I like it that Ji Xiang's ang ku kueh fillings are not overly sweet. Like their ang ku kueh skin, the fillings are made from scratch from natural ingredients e.g. mung beans are boiled, mashed and fried to make the mung bean paste filling. All done at the shop.
Ji Xiang's ang ku kueh are also not overly greasy. I don't like ang ku kueh that after eating makes me feel as if I just changed engine oil for my car with my bare hands 😂
Written by Tony Boey on 26 Jan 2021
No comments:
Post a Comment
All comments submitted with genuine identities are published