A Lost Tradition – Ais Sagu (Sek Lau Zhi) @ Pasir Pinji, Ipoh
December 29, 2009 | 1,026 views| 49 Comments »
Recovered from a dastardly bout of food poisoning, no thanks to some stale prawns that I ate the night before. Yesterday was almost a fully-detoxifying day, with no more than 2 bowls of oats for meals, plus some crackers here and there. And I slept the whole day through. All 10 or so hours of my day. And thank goodness they were broadcasting some rather good shows on TV (The Incredibles was shown on TV2 in the afternoon !!!!), hence lessen the bore. I could not bring myself to surf the Net, nor read food blogs, for the sight of food was too revolting. Yes, I even felt like puking when I was viewing my own blog. Imagine that …. 
The Red Rubies (Sek Lau Ji), the Bee Tai Bak (the wriggly strands made from rice flour), and the condiments of coconut milk (santan) and syrup.
Hence, I’ll share something which I have always been intending to, but somehow various distractions and barriers stopped me from doing so. Have you heard of “Sek Lau Zhi”, or “Bee Tai Bak”? In Malay, this bowl of refreshing dessert is called Ais Sagu. In all of Ipoh, and even all throughout the many decades of my life (remember, I am from the Jurassic age okay?), I have only tried this particular version at a pushcart stall at the corner of Jalan Prince and Jalan Pasir Pinji in Pasir Pinji of Ipoh. Since I was a toddler, really. And since moving away from Pasir Puteh, I hardly returned to this Chinese-populated area, unless for some Big Tree Foot’s goodies aka Fried Liew, or Poh Lee Fried Chicken.
Passing by one evening, while on the way to Peng Tau for dinner, my eyes set sight on this stall, a most heart-warming sensation overwhelmed me. For it has been many, many years since I have relished and longed for that same old bowl of heavenly sweetness. I thought somehow this tradition has been lost with time, paving the way for the more common Ais Kacang (or ABC aka Ais Batu Campur), Cendol, and such. But to be able to witness the crowd standing around this simple, unassuming stall at a corner of a junction, happily tucking into their bowls of Ais Sagu? Priceless.
The stall is currently owned and run by the daughter of the original proprietor, whom in turn has been running his stall since the 70’s. The daughter’s name is Ah Ngan, and she only operates on weekends and public holidays, from 1-6pm only. Very short and exclusive time frame, hence be there early to avoid disappointment, as she may closes early once sold off.
Tastewise? Nothing mind-blowing, unlike those Durian Cendol, or even those vibrantly-colourful Mixed Fruit Ice. But the sheer authenticity of it all, and the perfect requiem for the scorching weather; The shaved ice concoction flavoured with sugar syrup and coconut milk, with chewy bites offered by the red rubies (sek lau zhi, made from tapioca flour and they’re not ’sagu’/Sago) and strands of ‘bee tai bak’ (made from rice flour with artificial colourings) render the experience a most satisfying one.
Those staying in Pasir Puteh/Pasir Pinji or at least grew up in the area must be familiar with this stall. Back then, when Ah Ngan’s father was peddling around the residential area, he used to shout “Kickapoo! Kickapoo!” and “Bee Tai Bak!!” to attract the crowd. We did not require blaring horns, fanciful music nor neon spotlights back then. Those fond memories ……..
Ais Sagu stall
Corner of Jalan Pasir Pinji and Jalan Prince
31650 Ipoh, Perak, Malaysia
This shop is located right in front of this famous Fried Liew (Yong Tau Foo) Shop
Opens from 1pm – 6pm on WEEKENDS and PUBLIC HOLIDAYS ONLY.
And here’s a GOOGLE MAP to the Ais Sagu stall.
Okay, a proper post to come soon enough …. Now let me grab a bite, before I faint from all the bland oats.
Thanks for the link.
What a weird name. Kakak…but actually if you...
Ais Sagu @ Pasir Pinji, Ipoh – Sek Lau Zhi/Bee Tai Bak | Motormouth From Ipoh – A Malaysian Food Blog…
A traditional dessert that is probably never heard of, by the younger generations, Ais Sagu, or Sek Lau Zhi is sold by this very same pushcart stall in Pasir Pinji of Ipoh. Refreshing, classic, and very addictive….
yer another nice food which i havent got time to try oso >.<
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J2Kfm Reply:
December 29th, 2009 at 2:41 pm
Don’t worry lah, sure got chance one. Hahahaha, not like this stall’s gonna run away or something.
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phew, nice to hear u made a speedy recovery!
that looks like a great antidote for the heat on a sultry day! though the bright red colour is kinda scary…
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Glad to know you are much better now, mate. I know what it’s like getting food poisoning (esp. since I have a really sensitive tummy) – it is just hell!
As for the ais sagu, maybe taste-wise it’s not the best, but there’s nothing like it for eye-popping colour, is there?
.-= Life for Beginners´s last blog ..Have Yourself A Merry Little Christmas… =-.
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J2Kfm Reply:
December 29th, 2009 at 11:04 pm
Yes, and the sheer pleasure from spooning those goodness into one’s mouth while standing around the stall, in a cheery banter with the other patrons and Ah Ngan herself, makes it all worthwhile.
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This Sek Lau Zhi is a forgotten dessert for many and its nice seeing it in your blog. Great find, James.
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J2Kfm Reply:
December 29th, 2009 at 11:03 pm
Thanks CK. I was ecstatic once I saw this stall still running at full speed one fine evening.
No doubt the ONLY one in Ipoh, if I’m not mistaken.
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I’ve never tasted ais sagu before. Looks good!
Kickapoo? Haha! The pronunciation of this word reminds me of mistresses : )
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One thing for sure is I have never seen this before. War….agree…a lost tradition indeed. :p
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sek lau zhi,!! I love this!
Only had it once when it was made by a friend’s mum in penang. (she passed awy be4 i could learn the recipe from her) And this can’t be found in Pg either!
I really need a trip to Ipoh soon man!
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J2Kfm Reply:
December 29th, 2009 at 11:03 pm
Very hard to find this anywhere else. But some dessert outlets, those modern ones, already start to incorporate the rubies into the desserts, but they’re different from the Thai style Thab Thim Krob, in case anyone’s wondering.
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i’m staying in Pasir Putih, ipoh n now working in KL. i tot Bee Tai Bak is a lost tradition trade oredi. Ah Pek use 2 push his tricycle around my housing estate, jln chung ah ming. I use 2 hv a bowl on d spot 2 quench my thirst after school n “ta pow” 4 later in d afternoon 2 “enjoy d rubies” blissfully. TQ James.
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J2Kfm Reply:
December 29th, 2009 at 11:02 pm
Hi khpang!
I also thought so. I told my friends about Bee Tai Bak, and all of them came back with blank stares.
I was frustrated, for I myself have not been eating them since I was in my toddler years.
You’re most welcomed. Glad to see some Pasir Pinji/Pasir Puteh’s originals replying here.
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Ah… too bad that it’s only in the weekends….. coz’ I believe if they open everyday, people still come to buy since the weather is always hot most of the time
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Thanks for this post, JAMES…
I remember this sweet dessert from my tiny tot years…remember consuming this but forgotten where. Then, my brains were small….Memories were short…
By the way, what’s your surname again…?
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You share the same surname as my mom, James.
Yeah, busy body me did some research, hehehe…
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J2Kfm Reply:
December 29th, 2009 at 10:59 pm
Aiks! scary ….. *_* Hahahahha …. nice to know you then.
I also remember this back in those days.
So old liao me … sigh ….
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this one is quite special as they add in the Sek Lau Zhi.
was on incredibles ytr too
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J2Kfm Reply:
December 29th, 2009 at 11:00 pm
Hehehe, nice movie hor?!! Hahahah .. i was lying dead-fish on the couch all day. So caught some good movies, dramas etc.
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What a rare gem, I don’t think I have ever try this before…anyone knows whether it’s
available in KL.
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Hi James,
Wow..have not taken this for a long long time and this look authentic . Didn’t know you had food poisoning. Here is me and the Piggies wishing you speedy recovery and a Blessed and Happy New Year !
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J2Kfm Reply:
January 4th, 2010 at 9:26 pm
Thanks Elin. This may come a little late though.
I recovered well after the new year, slept for a good 10 hours or so, from NY eve til NY morning.
Wait, did that make me sleeping THROUGH the year?!
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Food poisoning = speedy detoxification. Good job! =P
In Pg, rat tail noodles is called bee-tai-bak . This dessert in definitely new to me. Interesting.
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ai yo.. look at the santan!?! very high cholestrol lor!
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About the Bee Tai Bak..my father always go there and buy..
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hey! glad to hear that you’re feeling much better!
i know what you mean about the sight of food being revolting to someone suffering from diarrhea. i felt exactly the same when i was down with food poisoning a couple of months back due to some fishy otak-otak!
that aside… this ais sagu looks most interesting! aiya i really must get down to ipoh very soon for a food trip
happy new year!
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similar to Thai dessert red ruby? the ruby made from tapioca flour only without water chestnut in it?
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hi james
Your must careful eathing out side food!I miss ipoh food !
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J2Kfm Reply:
January 4th, 2010 at 9:17 pm
Hi ah mai, glad to see you here.
I will be careful next time.
This stall is near to our old house in Pasir Puteh.
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hahah.you eat too much d..once a while clean your stomach also good ge…:p
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First look at the red rubies I thought they were chilies! lol. Nice find there
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A dessert that is alien to me.
Glad you’re recovering well… on time for the new year which means more food!
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bring back a lot of memories when I was small too
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tat would be life, to work on weekends only!
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J2Kfm Reply:
January 4th, 2010 at 9:16 pm
Hehehe …. she IS working another job on weekdays. This is like … a part time of sorts.
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You get well soon ok! I know how terrible it is eating oats the whole day. Yuck! But you can really lose some weight from there! (I’m sure you don’t need to, but I’m just saying.
) Happy New Year!
.-= iamthewitch´s last blog ..Crystal Jade La Mian Xiao Long Bau =-.
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This is definitely new to me. I’ve nvr seen this dessert before. Great post!
.-= kyh´s last blog ..Off to Bunaken =-.
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eh? i didnt know its sold at the stalls too! i thought it is only in thai restaurant!
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J2Kfm Reply:
January 4th, 2010 at 9:14 pm
hi xin, this is different from the Thai style of Thab Thim Krob, made entirely without the water chestnut/crunchy centre.
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This is something very new to me! Looks very refreshing and cooling. Hey rest more and take good care! Prepare for the new year party! Happy New Year!
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The last time I had it was the last century.
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J2Kfm Reply:
January 4th, 2010 at 9:15 pm
LAST century?!!! LOL. Yeah, ‘right’ …. But anyway, they’re still there. So go have a bowl before they really really extinct.
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It’s rare to find authentic or original food nowadays.A great effort to highlight this almost forgotten dessert which is hardly known among the modern generation.
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J2Kfm Reply:
January 4th, 2010 at 9:12 pm
Thanks Jun Yee. Just wish she will pass this tradition down to the next generation then.
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Yes, I remember the calling of the man, ‘Bee Tia Bak’, when I used to visit my grandma in Pasar Pinji 30s years ago, ahhh! … bring back so much memories …….
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J2Kfm Reply:
January 4th, 2010 at 9:11 pm
Yeahloh! And you know what? When I told my friends about this Bee Tai Bak dessert, they had those blank looks on their faces. Khek hei …..
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This is really a good stuff! Added to my hit list for Ipoh food trip
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Hmm.. I think they have nice Sek Lau Zhi at Stadium food court too
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