Peanut, sweet bean, savoury bean, coconut, corn & yam flavours available.
Durian coming soon!
Sweet Bean 豆沙
Salted Bean 咸豆沙
Made To Order Ang Ku Kueh
Big Ang ku kueh (ka ta kueh)
$12.00 for a pair
During the 4th month or mostly when a baby turns one years old, there is an old Chinese custom where the baby step on a pair of kueh.The kuehs are pray to the gods first and with a new pair of shoes to be worn later prepared by the side, the baby is helped to step on the kuehs.
jiao ta does mean “step on”, after all. Cai,or “long and wonderful”, also means “step” when written with another character. Stepping on the Ang Ku-Kueh to symbolise that everything would be 顺顺利利 as the baby grow up gradually.
Medium Ang ku kueh (Tiong Ku)
Money Kueh 钱糕
Ang Ee 红丸
When a baby turns one month old, traditional treats such as ang ku kueh and red eggs are on the menu. These are given out to let relatives and friends know the birth and sex of your baby.Ang Ee are given out with the red eggs as gifts if the baby is a boy.
If the baby is a girl, Ang Ku Kueh with red eggs are given out as gifts.
At Ji Xiang, we pre-pack the goodies for you according if its a boy or girl, so all you need is to do is to give out the gifts.
Sesame Ball 芝麻球
Jian dui is a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough.The hollow of the pastry is filled with a filling usually consisting of lotus paste (蓮蓉), or alternatively sweet black bean paste (hei dousha, 黑豆沙), or less commonly red bean paste (hong dousha, 紅豆沙).Depending on the region and cultural area, jian dui are known as matuan (麻糰) in northern China, ma yuan (麻圆) in northeast China, and zhen dai (珍袋) in Hainan. In American Chinese restaurants and pastry shops, they are known as Sesame Seed Balls. They are also sometimes referred to as zhimaqiu (芝麻球), which translates to sesame balls in English.
Huat Kueh 发糕
$1.70 – $12.00
Fa gao (simplified Chinese: 发糕; traditional Chinese: 發粿; Pe̍h-ōe-jī: huat-kué) is a Chinese cupcake-like pastry, most commonly consumed on the Chinese new year, that is made of flour (usually rice flour), leavening (traditionally yeast, but can be chemical leavening), sugar or another sweetener, steamed (instead of baked), until the top splits into a characteristic “split top” of four segments. The batter is typically left to rest for fermentation prior to being steam-cooked.The name of the cake is a pun, as “fa” means both “prosperity” and “raised (leavened)”, so “fa gao” means both “prosperity cake” and “raised (leavened) cake”. These cakes, when used to encourage prosperity in the new year, are often dyed bright colors.
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Ji Xiang Ang Ku Kueh was first opened in 1988 by husband and wife,
Mr. Toh Poh Seek and Mdm. Toh Bong Yeo at 1 Everton Park, dreaming of selling one million Ang Ku Kuehs.
Today, Mr. and Mrs Toh have long surpassed their dream and Everton Park now sees thousands of customers daily.
Despite the popularity,
In 2021, Ji Xiang Ang Ku Kueh launched a new flagship store at 235 Victoria Street, helmed personally by Mr Toh's younger son, Mr. Kelvin Toh.
Just like the thin skin of our Kuehs, we continue to humbly bring the same goodness with the biggest feelings for you in a brand new location.