As a kampong boy, one of my favourite indulgences was to treat myself to traditional Chinese snacks in the afternoon. Just next to our house was a small stand-alone coffee shop with attap roof, owned by a Hock Chew man who we simply called, Fook Chow lou. (福州佬). He used to sell various types of snacks kept in cylindrical glass bottles. Besides the still popular items like Tao Sar Pia, most of them have become extinct – or so I thought. To my surprise, when I kept a lookout for them, many are still available in Singapore. So lately I have been buying them just for the purpose writing this post because I have forgotten some of the names. Anyway, I find that I don’t quite enjoy the taste anymore.
Here are just a few. If I find more, I will share with you later. By the way, all the names are pronounced in Cantonese
1) Luk Tou Pang (绿豆饼)
The way I ate this kueh was to first tear off and eat the circular edge before eating the main body.
2) Wan Pin Kou (云片糕)
They still pack it in pink colour paper; but the ones I used to eat were packed differently. Usually several pieces were wrapped in a single block about the size of a mobile phone. We would eat it layer by layer.
3) Hup Tou So (合桃酥)
I couldn’t find this biscuit in Singapore and was quite delighted to see it in a coffee shop in Yong Peng. I remember my kampong version was of a lighter, more yellowish colour compared to this one which came individually packed.