How to make red jaggery sugar

Cheng Yew Heng Candy Factory was founded in 1947. It specialises in making rock sugar, as well as red and black jaggery sugar, which is used in many traditional and local desserts including putu mayam and kueh.

Here are some highlights on The Straits Times' food website - ST Food,


ST Food visited Cheng Yew Heng Candy Factory in Senoko last week for a peek into the making of rock sugar and red jaggery sugar at Singapore's oldest and only sugar manufacturer.

The family business was founded in 1947 and is now run by the third generation.

The factory opened its doors to the public for one-off tours last weekend as part of the Singapore Heritage Festival, which runs till April 22.

Singapore's oldest sugar manufacturer:


Durian season is upon us. Aside from eating the flesh straight off the seed, try these alternative ways to savour this fruit.

ST Food has put together a guide featuring eight innovative and newfangled durian dishes which range from durian steamboat to durian pizza.

Alternative ways to consume durian:


Try a recipe for beef rendang, made from scratch with a spice paste and freshly squeezed coconut milk.

Ms Hedy Khoo, who shared the recipe in The New Paper last week, braises the beef in a slow-cooker. She also has a recipe for chicken rendang, which can also be found on ST Food.

Beef rendang recipe:

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A version of this article appeared in the print edition of The Sunday Times on April 15, 2018, with the headline 'How to make red jaggery sugar'. Print Edition | Subscribe