Tiong Bahru Galicier will never fail to pop up if you are hunting for traditional nyonya kuehs. But due to its popularity, it can be difficult to catch specific kuehs, like this one that I have been missing out for a long time. Set on a moist, fluffy Pandan sponge base, the Putu Ayu appeared dense but sank in nicely with a good balance of airiness. There are 2 flavours on top; half with gula melaka that’s was stronger in flavour than the other half with white desiccated coconut. Personally preferred the gula melaka for the sweeter kick and the white desiccated coconut seemed more suitable for their kueh dardar.