More Reviews at Ji Xiang Confectionery

More Reviews of good food at Ji Xiang Confectionery

Yam is quite nice, not so sweet, like orh nee. Coconut is a bit too sweet. Corn is just sweet tau sar with corn bits. Favourite is the salty tau sar! Skin is soft, chewy, thickness is just right. Filling amount is just nice too!

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Ang Ku Kueh (S$0.90/ pc)
Long queue during lunch time but managed to get Peanut πŸ₯œ θŠ±η”Ÿ, Corn 🌽 ηŽ‰η±³, Sweet Bean 豆沙
Not too sweet. Chewy and soft.
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Ji Xiang Confectionery 吉η₯₯纒龟粿
Address 🏠 : Blk 1 Everton Park, # 01-33, Singapore πŸ‡ΈπŸ‡¬ 081 001
Tel ☎️ : 6223 1631
Open πŸ•” :
Mon - Fri : 8.30am - 5pm
Sat : 8am - 5pm
Website 🌐 : http://www.jixiangconfectionery.com.sg
MRT πŸš‡ : Outram Park (EW16/ NE3)

Date visited: 21/04/2018 (Sat, 1pm)

This shop specializes mainly in one traditional Chinese pastry- ang ku kueh.

Ang ku kueh is one of the most common and important steamed cakes in Chinese culture.

Actually, the shop offers a wide range of flavours - peanut, sweet bean, salted bean, corn, coconut, yam and durian (seasonal) fillings.

However, most flavours were sold out by the time I reached the shop.

Didn't have to think very hard as I only had 2 flavours to choose from - the peanut filling or/ and the sweet bean filling. I decided to go for the peanut filling.

One of the staff told me if I buy 5, she will pack them in a (styrofoam) box (instead of plastic bags) for me.

I ordered 5 and when I checked with her how long I could keep the kuehs before they turn bad, she assured me I would finish everything that very night. Lol.

The soft red skin that wraps the dessert is made mostly from sweet potato and glutinous rice flour. Freshly made, the skin reminds me of the skin of ζ±€εœ† (tang yuan), a Chinese dessert - soft and chewy.

I love Ji Xiang handmade ang ku kueh because they generally have thinner/ softer skin compared to those made by machines.

The filling is equally good. The peanuts were ground to a good consistency (not too smooth). There was a slight crunch to the peanut filling when I bit down on it. Wonderful!

Ji Xiang ang ku kueh are good to keep for 3 days (refrigerated). If you buy them on a Monday, Wednesday should be the last day you consume them. Throw out on Thursday.

For the simple reason that ji xiang's Yam kueh wasn't pure silky yam, but had bits of salted bean in it 😐 (and I dislike salted bean) #angkukueh #burpple #burpplesg

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Sadly that most of the flavour are sold out when i was there. Only managed to get the peanut and mung bean ones. Generous fillings with thin and chewy skin.

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A must have when I'm in the area! Love the peanut filling the most ❀️

[Kueh Appreciation Day 2017]
Look at these BIG and FAT Ang Ku Kuehs that cost only $1 each! These are painstakingly made with an elegant thin coating, which means that the skin-to-filling ratio is πŸ‘πŸ‘πŸ‘ considering how huge these are. Fillings range from the traditional flavours to modern renditions such as durian, but my boyfriend likes the yam best!

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Yeahhhhh!! Some ang ku kueh for tea break today!! This has got to be the BEST ang ku kueh I have tasted in Singapore!! The owner is really generous with the fillings and I like how the skin is not too thick so I don't feel like just eating the flour only!! The ang ku kueh that I just ate still feels warm which means it's freshly made!! YAYY!!

These ang ku kueh come in many flavours and they are very generous with the fillings! The skin isn't too thick and I love the peanut one the most.

Today nostalgia day so must eat these nice local snacks!! $0.80 for 1 piece for sweet bean / peanut flavours. I bought for my colleagues to share. This brightens the work day..

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Really love how they don't stinge on their fillings! I had the peanut ang ku kueh, sooooo good!!

Smmmoooooth skin (think of it as a more substantial mochi) with a yummmy yammm filling (that's not too sweet and also really smooth). Can anyone say "mmmmmm"? 😊😊😊

Have you tried the best Ang ku kueh yet? Here it is! Having made over 20 years of kueh it's no wonder their AKK is so tasty!

The AKK skin: The texture is consistently chewy and soft across all the AKKs I bought! It has a slight mochi-ish bite to it and it goes well with almost every flavour!

The AKK (mung bean): honestly not a big fan of mung bean, but the flavour is strong and not too sweet.

The AKK (salted bean): Savoury with a slight peppery taste, it is a must have if you're feeling a bit exotic!

The AKK (coconut): Super yummy, perhaps the best out of all the AKK I sampled! The sweetness of the coconut filling is well balanced, and goes really well with the skin!

Price: 80 cents each
Personal grade:

Mung bean: B-
Salted bean: B+
Coconut: A+

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We need some coloured #angkukueh (AKK) in our lives.

Taste so good and comes in yummy flavors all for just 80cents each.
#Jixiang is an old household brand and caters wide range of AKK for all your ceremonial needs. .
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#tanjongpagar #exploresingapore #visitsingapore

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So happy when I see their Pop up store at suntec city. First time trying after many good reviews from colleagues. Indeed worth the queue, the skin are soft and filing are good. One of the best ang ku kueh that I have ate. Hope they will have more pop up store islandwide so that everybody can taste their kueh.

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My favourite ang ku kuehs.
So famous, I must queue gu gu 😁 😁.
Skin thin, soft and q like baby's pi gu.
The fillings inside melts in the mouth and smooth,
not overpowered by sugar but yet flavourful.
Light on the palate you can eat a truck full
even when you're full!
If you don't like them you're a fool!

My favourite are the traditional flavours: mung bean paste and peanut. But I also like their corn, and yam flavours.

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Ang ku kueh [$0.80 each], literally translates as "red tortoise pastry". I'll first talk about ang ku kueh in general, then describe why I think Everton's has the most popular ang ku kueh in Singapore.
πŸ”Έ
Ang ku kueh is a traditional Singaporean kueh, used to celebrate baby's first month or an elderly's birthday. Traditional ang ku kueh comes only in red (which to the Chinese is auspicious), printed with a tortoise on top, symbolizing longevity. The skin is made from glutinous rice flour that's soft and sticky, and filled with mung bean or ground peanuts with sugar. So you get it - soft, chewy, sticky and a little sweet, so it's teeth-friendly for the children and the elderly.
πŸ”Έ
To me, the magic of Everton's ang ku kueh is really in its skin - really soft and thin skin which is handmade daily. It comes in colours other than red, because they also have flavours such as salted bean, corn, coconut, yam and durian. I wanted a tasting of all their flavours hence I bought every colour on display, but the next time I would just get the ones with peanuts.
πŸ”Έ
Ang ku kueh has since evolved that you needn't wait for celebrations to eat them, as they're available for sale whole year round. However, I also fear that they're in danger of being forgotten by younger generations. I can't even remember when was the last time I've eaten ang ku kueh?

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One of my favourite kuehs from one of my favourite kueh places. Today i tried the one with the corn filling - and it was marvellous. The skin leans thick, which i actually like. The stretch and gluiness of the glutinous rice skin is - I daresay - more important than the filling for me. But it would be a disservice to give any less credit to the subtly sweet, smooth corn paste filling, which was punctuated with crunchy kernels.

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This ang ku kuehs from jixiang confectionery is da best! Their kuehs are freshly made, love the peanut filling ones!

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Heard of the Ang Ku Kueh from this stall and happened to chance upon their Durian flavour which got my curiousity. Liked how the Ang Ku Kueh wasn't too moist, but remained chewy while the mung bean filling was well flavoured with durian, though a tad artificial. But at the price, it's hard to complain.

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