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The steamed rice cake is soft, moist and fluffy which is best eaten hot when the gula melaka is still in its molten state. As I popped one inside my mouth, I could literally feel the rice flour melting away, revealing the luxurious gula melaka within while the fragrance fills up my oral cavity.

At $2.50 for five pieces, it may seem a little pricey but behind the production of this tiny little kueh is sheer hard work. Just processing the rice flour alone takes about two to three days.

It is a small price to pay for something so authentic and freshly handmade at the stall everyday.

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