When you visit the Fu Xin Cooked Food stall (01-142) in the morning, you can sometimes spot the hawker at work, making each "kueh" by hand. This laborious process means the skin is a little thick but softly chewy (the texture reminds me a little of mochi).
My standard order is one piece each of the "soon kueh" (filled with chunky strips of turnip, dried shrimp and bits of pork) and "koo chye kueh" (filled with beautiful deep green chopped chives). For your dining pleasure, the hawker will cut up the "kueh", before pouring lots of "tee jeo" (a molasses-like sweet black sauce) and a sourish chilli sauce all over.
Besides these two types, he also makes others such as "zhu bee png kueh" (filled with glutinous rice). I have seen quite a few customers cart away several boxes of his traditional creations at one go for home parties.