Titi

The little town of Titi is situated in the district of Jelebu, in the state of Negeri Sembilan. Nooooo it is not BOOB village (a cheeky friend had asked me)! Titi means bridge in Malay. Funny thing was I didn't see any bridge there.

Driving to Titi, I felt like I drove miles and miles through a forest. Lucky roads were good. Upon arrival, it was all smiles. Little as it is, it was bustling with local people and bus loads of tourists. Titi is well known for its kuehs and sweet pineapples.

The town has only 2 big roads.

We stopped by this little wooden shack for breakfast. We had to share tables but it was all good. Had curry yong tau foo and pan mee. GOOD!

Curry yong tau foo

My favorite: mini sized bittergourd

Pan mee

Police station

After breakfast we took a stroll through the whole village. Interesting walk.

Old post office

Old post office

Back alleys

Flatened froggie

A cafe in the midst of houses

I find it interesting to peep between houses. There's always another house at the back.

Mural

Black sticky cake @ "Chu Yap Pan

Chu Yap Pan

Rattan good. Locally made.

Local biscuit shop. They make their own range of biscuits.

Main road

Bakery

Coffee shop

The new and the old shops, side by side

Empty plot of land in between shops

Little Chinese temple in the village

School on top of the hill

Temple mural

Temple mural

The famous Soong Seng bakery in Titi. By 11am, all cakes, snacks, desserts, rice, noodles, chicken rendang are placed on the tables to be sold.

Chicken rendang

The boss chatting with us in the Hakka dialect

Another stall selling its cakes

Yummy sweet pineapples

A crowd going after homemade kuehs

St Augustine Catholic Church

Cemetery on church grounds

Chu Yap Pan @ Ramie Leaf sticky cake

Ramie Leaves gives the cake an almost black color. You have to boil the Ramie leaves in hot water til soft and then grind them into a paste. Then you mix the paste with glutinous rice flour and sugar to make the skin of the cake. You can have it empty or some people like its filling to be mung bean. Hakka people like theirs salty so they would fill the cakes with salty sweet radish @ choi bou and dried prawns.