The original Kueh Tutu was called “san” or light cake which came in the form of a large cake of rice flour without any filling and was steamed in trays. The kuehs consist of ground roasted peanuts or grated coconut with brown palm sugar fillings and this is unique to Singapore. The late Mr Tan Tuan Chiang learned about the cake when he joined his father’s trade more than 50 years ago. The Tans’ push-carts were familiar sights in Chinatown then. To ensure that he prepares the perfect old-style Tutu Kuehs, he pounds whole rice grains to make rice flour. The purity of whole rice grains ensures that his cake is pure white. The flour is sifted many times so that the cakes are truly “san” or light. Finally the cake is filled and steamed before being served on a piece of fragrant pandan leaf. Handcrafted from start to end, this is truly a nostalgic snack that diners can’t skip.