Food News

Ji Xiang Confectionery Has Rainbow Ang Ku Kueh At Bugis

Rainbow ang ku kueh at Ji Xiang Confectionery


Image credit: @seemonsimen

When it comes to ang ku kueh in Singapore, a popular brand that comes to mind is Ji Xiang Confectionery, an old-school confectionery that still makes all its ang ku kueh by hand. They have recently launched a rainbow ang ku kueh selection, only available for self-collection at their Bugis flagship store. 

These rainbow ang ku kueh are priced at $3.50 each, and require a preorder of minimally six pieces, via WhatsApp at 9888 8500.


Image credit: @mskuan.diary

You can choose from Peanut, Sweet Bean, Salted Bean, Coconut, or Yam fillings for the rainbow ang ku kueh. Do note that there is a minimum order of three pieces per flavour. These fillings are all enwrapped within rainbow-coloured skin, which is said to be delicate and chewy.

Image credit: @blurfoodie

You can also buy these ang ku kueh ala carte, which come in single colours that are no less vibrant. Their Peanut ($1) is my personal favourite, with gritty peanut filling encased within a bright red rice flour skin. Meanwhile, purists can opt for the Sweet Bean ($1) or Salted Bean ($1), which have the traditional mung bean fillings.


Image credit: @foodiebreadie

Their Coconut ($1) sees an emerald-hued rice flour skin wrapped around juicy shredded coconut. There’s also the lilac-coloured Yam ($1) ang ku kueh, which features a velvety yam filling that’s sure to please orh nee lovers.

While you’re here, check out our guide for kueh delivery services in Singapore, which includes traditional confectioneries, home-based businesses, halal options, and kueh platters for special occasions. 

Meanwhile, if you’re looking for more sweet treats, check out L.W. Cake Shop for old-school buttercream cakes, or our La Vie review, a minimalist cafe with lychee boba cake, Baileys tiramisu, and more.

Address: 235 Victoria Street, Singapore 188027
Opening hours: Daily 9am to 5pm
Tel: 9888 8500
Website

Priscilla Tay

My blood is made up of iced coffee.

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Priscilla Tay

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