The lady boss has utmost confidence and claimed her Kueh is the best in Singapore, after trying many competitor's version. I was extremely Sus at first but ultimately won over, it's not in the same league.

Her legendary recipe consists of minimal ingredients, but the right processes(according to her many places are either wrong or didnt use good or ample ingredients)

The flavour was incredibly deep and well rounded. Texture wise it's perfect as well for this type, sufficiently moist, bouncy, has just enough resistance and reasonably smooth as well. She mentioned that if you oversoak the tapioca it becomes mushy but I do like the softer version. However there's absolutely no doubt that this texture is exceptional as well

This humble little store is now my favourite kueh place, thank god it's only a bus ride away. Best ubi bingka I've had as of 18/1/22