Originally Posted by StuckInYYZ

I think maybe you should give a shout out for your friend's coffee shop. When I go to Singapore, I'm usually staying in that area (have relatives there...) and wouldn't mind stopping by... I've been watching too many food vlogs so building up a large list of places I want to visit assuming they're still around.

When I was a young'un, all the ang ku kueh would be red and be laid out on a square banana leaf with crushed peanuts inside. But definitely looking at some of the more odd flavours now. It has given me some ideas. Just wish I had the time to action them.

I've ran into fried ang ku kueh before... not often (and I've never done it myself). But I guess it depends on how you do the frying. It should be similar to sweet nian gao... personally I would probably take one, give it an egg wash and then put it on an oiled frying pan... give it two or three minutes a side to heat the insides (longer if coming from a fridge) and crisp up the egg and then serve. If you want to get fancy, while it's "frying", sprinkle some shredded coconut on top. Depending on the companionship and time, if you have some ma tie gao (type of steamed cake done with water chestnuts) done similarly, that'd be a good lighter accompaniment.