Why should I when I have a choice of other fully authentic kuehs to choose from. If you look at the shot of curry puffs being fried in the kuali (wok), you should notice the tray containing undistinguished green triangles. Well here is a case of being fooled by one’s looks as this is actually kueh lopes, still wrapped in their banana leaves in order to ensure their freshness. No green colouring is used here and you can taste it in the kueh, especially if you opt to only mix the lopes with the requisite coconut gratings when you are ready to eat it, as the stall is quite happy to supply you the gratings to take back. And again I need to say that this is no milk ejected leftovers that most kueh sellers are now wont to use, but pure fresh grated coconut. And when you pour the brown sugar over it, you can be assured that you will be eating something as good as home cooked, that is if you still can ask your mother to make it. The same brown sugar is supplied with their lompat tikam, the best I have tasted since I acquired a taste of it after buying some from the Ramadhan Bazar East Coast stallkeepers. I believe this is the Pahang version, as it does not have the red glob of glutinous rice, but just the coconut milk topping and flour custard that is good enough as it is. Another old recipe kueh that is a favourite with my kids is the kueh keria, glazed with sugar syrup as it should be and not with the little sugar dusting that is normal now, making such a traditional kueh more like a sweet potato tasting doughnut and not sweet potato flour rounds as it should be as you can get here.
Since I was a little bit early at the stall when I took the photos, their other kuehs like kueh kosui, masalodeh, kueh lapis and kampong style fried noodles or vermicelli were not ready yet to be displayed. Yes that is another reason why the kuehs here are so good, they are prepared on site. You can even see them preparing the curry puffs with a hand cranked curry puff making machine like you can see in the photo. As it is, I can only buy a small selection of kueh on each visit, as otherwise there would be a bit too much to consume. Imagine if I took a sample of each type of what was available today, there would be fourteen types of kuehs to take back home, way too much for my family to finish. My salute to Auntie Ina, may she long uphold her tradition of selling authentic old recipe Malay kuehs.