Much of the food at Floccus Floccus looks far too adorable to eat! The charmingly crafted offerings at this new café and pastry shop will definitely delight not just your stomach but your social media feed as well.
The brainchild of partners Carol Tan and H H Yeoh, this eatery is on a mission to innovate and introduce traditional kuih to new generations.
“We both grew up enjoying kuih. But nowadays, many people don’t seem to be eating traditional treats such as angku anymore. It’s sad. So we thought it would be good to try and modernise them a little,” Tan told FMT Lifestyle.
Floccus Floccus started off as a Seri Kembangan home bakery in 2021 before developing into a shop with a centralised kitchen. Today, it stands as a brick-and-mortar café, its rustic trappings offering customers a sense of zen and tranquility in the heart of bustling Kuala Lumpur.
Kuih making runs in the family for both founders: the KL-born Tan picked up her culinary skills from her grandmother, while Yeoh, whose family hails from Penang, was inspired by her mother.
Their café’s unique name comes from a bit of wordplay: Yeoh’s Chinese name means “cloud”, of which “floccus” is a species.
All of Floccus Floccus’ offerings are handmade and crafted with locally sourced ingredients.
According to Tan, much trial and error went into developing the aesthetics and composition of their treats: while it was good to improve the kuih’s appearance, they did not want to alter it so much that it lost its essence.
One highlight here is the sushi angku kuih, which, as the name suggests, is the traditional Chinese glutinous rice treat – now with Japanese influences.
Vibrantly coloured, it is available in two flavours – shredded coconut and mung bean – and comes in a variety of designs, including tamago egg and tuna.
Another popular choice is the Perfect Parfait, the café’s take on chee cheong fun. It is created with 10 ingredients, including dried shrimp, shallots, and their very own secret sauce. The result is a satisfying medley of crispiness and savouriness that dances on the tongue.
The teddy bear siew pau, composed of chicken and edamame, is also a bear-y good choice. Or try the deconstructed pulut tai-tai (steamed glutinous rice cake) called “Earth”, thanks to its white, green and blue hues.
It’s best savoured with their kaya, which is homemade using duck eggs and gula Melaka. Plus, everything here is pork-free!
For Tan, introducing people to the joys of kuih was one of the greatest delights of setting up Floccus Floccus. The café also occasionally organises food-crafting workshops to encourage the public to view what they consume in a different, more artistic way.
“Sometimes we get family members from three generations who all enjoy our food on different levels. The older folks get to enjoy their favourite foods, while the younger ones like how cute everything is. It’s very nice to see,” Tan added.
So step into Floccus Floccus – with its door handle in the shape of an angku kuih – and try these stylised treats for yourself.
But do come early: while the team makes about 500 pieces of kuih daily, they have been known to be snapped up by 2pm!
Follow Floccus Floccus on Facebook and Instagram.
Floccus Floccus
85-1, Jalan Sultan,
50000 Kuala Lumpur
Business hours: 10am-5pm (Tuesdays-Sundays)