Tan’s Tu Tu Kueh: Tu good to stop at one
The small and humble kueh tu tu kueh, or steamed rice flour cake, can be finished in just one or two bites, but you can be sure you’ll be asking for more of this addictive treat — if it is done well.
At Tan’s Tu Tu Kueh, one is definitely not enough. In fact, the tu tu kueh here are so popular that owner Tan Cheong Chuan has opened four more branches. They are at Food Republic in Wisma Atria, Block 964 Jurong West Street 91, Block 449 Clementi Avenue 3, and Block 925 Yishun Central 1. The original Havelock outlet has been in operation since 1971.
The tu tu cakes here are made from a family recipe that’s more than 80-years-old. They are slightly sticky but not overly wet. The rice cakes have just the right amount of moisture and are firm.
Two varieties of tu tu kueh fillings are available, peanut and coconut. Of the two, we preferred the coconut one. The shredded coconut was coated with delicious gula melaka and put in between two layers of rice flour in a flower-shaped metal mould. The filling had just the right amount of sweetness and paired well with the fluffy rice flour cake.
The other peanut version had a coarse peanut filling that also had just the right amount of sweetness, but it was a tad dry for our liking. Perhaps this could be fixed by grinding the peanut a little finer.
Overall, however, Tan’s version of the tu tu kueh is a great interpretation of this fast-disappearing traditional snack.
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