This Kueh Stall At Maxwell Has $0.60 Handmade Ondeh Ondeh And Tapioca Cake

Xing Xing Ondeh-Ondeh Tapioca Cake has handmade kueh at Maxwell Food Centre

At Maxwell Food Centre, one stall has been the go-to place for traditional kueh. That stall is Xing Xing Ondeh-Ondeh Tapioca Cake, also known as Heng Heng, should you choose to read in dialect.

Image credit: @jimmyfooddiary

Xing Xing has been offering its handmade treats for several decades now, yet its patrons have remarked that the taste and texture of its fare have remained consistent over the years. Perhaps that’s because the stall has stuck to a relatively small range of snacks, allowing them to focus its efforts on perfecting them.

Image credit: @thatfoodadv

One of those snacks is, of course, the Ondeh-Ondeh. These are sold for $0.70 a piece or $3.20 for a box of five. This soft and chewy snack absolutely erupts in your mouth when you bite into it, oozing out its sweet and fragrant gula melaka filling. Coconutty notes accentuate its flavour as well.

Image credit: @justximplyme

The Tapioca Cakes are brilliant, too. Like with the ondeh ondeh you can get them at $0.70 a piece or $3.20 for a box of five. Covered with freshly grated coconut, each piece has a wonderfully bouncy and springy texture. Best of all, it’s said to melt in your mouth.

Image credit: @vanessa_kou

There is also the Kueh Kosu, which retails at the same prices as the other two snacks. Again, you can expect this cake to have a delightfully soft texture and the pleasant aroma of gula melaka and coconut.

If you’re looking for other places to get delicious kueh, have a look at our 12 best Nyonya kueh stalls listicle. For cheap and yummy dim sum around the Katong and Mountbatten hood, check out our Tanjong Rhu Pau coverage.

Address: 1 Kadayanallur Street, #01-31, Maxwell Food Centre, Singapore 069184
Opening hours: Mon-Sat 7am to 1pm
Tel: 9730 2833
Website
Xing Xing Ondeh-Ondeh Tapioca Cake is not a halal-certified eatery.

Feature image adapted from @thatfoodadv and @vanessa_kou.

Enze Kay

Enze has been a food writer for more than half a decade. He loves noodle dishes from all over the world, but has a special place in his heart for the local classics, such as bak chor mee, wonton mee, and hokkien mee.