Sunday, December 27, 2015

Soft and tasty

After eating duck kway chap at Lebuh Kimberley, we walked to Lebuh Cintra to buy food from the stall below:

What is this stall selling?

Bak Tong Gou (cantonese) - literal translation - White Sugar Cake. This is a traditional steamed rice cake - soft and best eaten warm to enjoy the rich fragrance of rice - delicious!

Only RM0.80 per piece. 

16 comments:

  1. It's white! Steamed some more? Don't think I've tried this - had something with that ant's nest texture but was yellowish or green (pandan). Not sure if it wasn't steamed.

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    1. Not sure whether you will like this white one or not.

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  2. I like the brown one...called Ma Lai Ko, I think.

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    1. I like to eat Ma Lai Ko too especially from Tim Ho Wan but Brown and white ones the texture is very different.

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  3. The texture of the cake looks familiar. I've had something like that before when I was a kid.

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  4. Same thing like previous post, if you ask for this, I will say: "Don't play lah, the Ma Lai Gou we get in KL is much better!"... I'm super biased...

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    1. Hehehe yes you are super biased and this is bak tong gou not ma lai gou.

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    2. I mean ma lai gou taste better than bak tong gou... hahaha

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  5. I loved eating them and had no idea of the name till today. Thanks for getting the name for me. I always simply called them white huat kueh in Hokkien. Silly me.

    I forgot to mention that the 2nd most famous Duck Kueh chiap stall is at the corner coffee shop right opposite the Pulau Tikus Church.

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    1. Thanks. Will try the pulau tikus duck kway chap the next time I go penang. Maybe in hokkien it is called white huat kueh?

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  6. Small lighted stall in the darkness like that, love it!

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