This Tiong Bahru Stall Has XXL Tutu Kueh, Rice Flour Is Made Fresh Daily

Du Du Cooked Food sells traditional tutu kueh

Tutu kueh is one of those old-school snacks that are getting increasingly hard to come by. Thankfully, you can still find this traditional treat at a few family-run hawker stalls, including Kia Xiang Du Du Nyonya Kueh and Du Du Cooked Food.

The latter is located in Havelock Road Cooked Food Centre, an eight-minute walk from Tiong Bahru MRT Station or the new Havelock MRT Station.

Here, each tutu kueh is made fresh to order. First, the mould is filled with finely milled rice flour. Then, your choice of peanut or coconut is added. Thereafter, more rice flour is packed onto each mould, before its placed on the steamer to cook.

One unique aspect of Du Du Cooked Food is their rice flour is freshly pounded daily, using an old-school machine that’s said to be from the 1960s. It doesn’t get any fresher than this!

The regular tutu kueh is priced at $3 for five pieces. Each piece is separated by a small sheet of pandan leaf, which not only prevents sticking but also imparts a light floral fragrance to the snack.

There’s also a large version priced at $1.20 each. It’s much flatter and bigger—almost the size of my palm—but we recommend the regular-sized ones as they were a tad less dry.

Whether your go-to filling is peanut or coconut, the tutu kueh is best enjoyed straight out of the steamer, piping hot.

Do note that Du Du Cooked Food has another outlet in Jurong West that’s popular among the Westies.

If you’re looking for more delicious food recommendations along the new brown line, check out our Thomson-East Coast Line Food Guide, which includes cheap pandan waffles and Korean fried chicken! Alternatively, head to Lau Jiang Fishball Laksa Noodles for popular laksa near Tiong Bahru MRT Station.

Address: 22B Havelock Road, #01-05, Havelock Road Cooked Food Centre, Singapore 162022
Opening hours: Tue-Sat 7am to 1pm
Du Du Cooked Food is not a halal-certified eatery.

This was an independent visit by Eatbook.sg.
Photos taken by Chew Yi En.

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.