It is usually served either with a clear sweet syrup alone, with ginkgo seeds suspended in the syrup, or in a sugar syrup infused with pandan.
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In Singapore and Malaysia it is more commonly known by its names tow huay or tau huay in Min Nan, or by the Cantonese name (tau fu fa) with the Cantonese variation being more common in Malaysia, in fact it is almost exclusively known as tau fu fa there while tau huey is generally associated with Singapore.