At Maxwell Food Centre last night, Ricky and I feasted like kings albeit on a pauper’s wallet. We shared: one char kway teow (S$3.00), two Fuzhou oyster cakes, (large, S$2.00 each), two popiah (S$1.00 each), one fresh sugarcane juice (S$1.50), one tau huay (S$1.20), and one longan egg tau huay (S$1.80).
Total damage: S$13.50. Satisfaction: priceless.
The last item, egg tau huay topped with canned longan, caught my eye. My first time coming across tau huay (super silken beancurd, normally served as dessert locally) made with egg, I was naturally curious. Besides longan, there are numerous toppings to choose from, such as fruit cocktail, mashed yam, or mango.
Quiveringly soft and silky, I was surprised that the beancurd was actually quite resilient. In fact, it was jelly-like in its springiness. Taste-wise, it was bland, perhaps to serve as a blank canvas taking on the flavors of the different toppings.
While it was a pleasant experience, the egg tau huay isn’t my cup of tea. I didn’t take to the jelly-like texture, and there was hardly any of the soy milk taste I love. I’m starting to think that maybe it’s supposed to be egg jelly; the “tau huay” suffix is just to illustrate its resemblance to the silken beancurd.
Ralli Sugar Cane Juice
Stall 49, Maxwell Market Food Centre
2 Murray Street