Just before Chinese New Year, my cleaner helper asked me if I want a Kueh Bahulu mould. She said another household wanted to throw away the mould and since she knew I like baking, she offered to bring it for me. As I knew this type of mould is not commonly on sale now, I told her that I am more than happy to keep the mould. She brought me this mould just a few days before Chinese New Year and I did not have a chance to prepare this snack before Chinese New Year. Therefore, I have decided to toy with this bronze mould today. I am baking some Kueh Bahulu – a traditional Malay snack.
Kueh Bahulu essentially is a type of sponge cake or baked Kueh Neng Ko. Ingredients are very simple comprising only eggs, sugar and flour. It is the baked version of the steamed sponge cake that were usually used for praying ceremony but differ in size, shape and preparation method. If you are interested to understand more about the steamed version of sponge cake, you can refer to this post: Back To Traditional Recipe of 1egg：1sugar：1flour- Traditional Steamed Sponge Cake (古早味鸡蛋糕）. Preparation is almost the same, beating eggs to light and pale and fold in the flour as light and as swift as possible.
Realizing lots of readers may not have the Kueh Bahulu mould which is rather difficult to get now, I have decided to experiment if it can be baked in other shapes. I just dropped some spoonful of the batter to a baking tray with parchment paper. I baked and it becomes very crispy like a type of thin biscuits. It is addictive and I finished all that I have prepared during the first bake. I love it so much that I have decided to specially prepare another 2 eggs for this macaroon looked alike Kueh Bahulu.
If you want the crispy version, you have to take into consideration the following hints:
The eggs have to be well beaten until when you hold it, it drips down rather than flow down;
You can go an extra step to stir fry or oven bake or sun dry the flour for a few hours before preparing the Kueh Bahulu.
You will also need to bake the bottom for additional few minutes to force out the moisture trapped at the bottom of the mould.
There is a need to completely cool the Kueh Bahulu before store in a container, otherwise, the water vapour will be absorbed back to the Kueh Bahulu making it a bit chewy.
To make it crispy again, re-bake in the oven (at about 100 degree Celsius) or oven toaster for additional 3-4 minutes. It will become crispy again.
WHAT IS REQUIRED
Servings: Prepare 30-40 Kueh Bahulu
125 grams of self raising flour or plain flour **
120 grams of sugar
Some vanilla essence (optional)
- 2 tablespoons of rice flour ***
** Self raising flour helps when your eggs are not well beaten. If your eggs are well beaten, plain flour is adequate as egg in itself is a raising agent.
*** Rice flour can be added to increase the crispiness if you prefer those crunchy type of kuih bahulu.
STEPS OF PREPARATION
Lightly grease a Kueh Bahulu mould and pre-heat the oven and the mould at 200 degree Celsius.
In a mixer, beat the eggs and vanilla essence until foamy and gradually add in the sugar. Beat until the volume expands to at least twice to three times the original quantity.
In this process, you will witness the egg volume starts to expand, getting paler and paler. It will also become stickier and stickier. Once ready, ensure that egg batter drips down rather than flow down towards the mixer. Carefully sift in 1/3 of the flour. Use a spatula to stir until well combined. Repeat the same for the other 2/3 of the flour.
- Heat up the greased Bahulu mould for at least 2-3 minutes before fill in the filling. This will help to reduce the chances of sticking to the mould. This process shall be repeated for every batch that is re-grease and pre-heat the mould.
Fill the Bahulu mould with the batter and bake in the oven for 8-10 minutes. If you want crispy version, Use a satay stick and take out the Bahulu and ensure that the bottom is facing up. Send back to the oven and bake for another 3-4 minutes (or until your desired texture). Let it cooled completely before store in the container.
If you do not have the Kueh Bahulu mould, try the following method.
In a baking tray with parchment paper, drop a teaspoon of batter on top of the baking paper. Knock the baking tray against the table top to get rid of any trapped bubbles. (Note: A well beaten batter should not spread like liquids, it should spread rather slowly. In addition, like macaroons, you can draw some circle in the baking paper and transfer the batter to a piping bag. Pipe the batter inside the drawn circle.) Leaves adequate space for expansion (about 1 finger wide). Bake in the oven at 180 degree Celsius for 10 minutes or until the top part turn golden brown. To ensure crunchiness, turn the Kueh Bahulu and baked for another 3-4 minutes. (Note that like cookies, it will be slightly soft when hot). Cooled completely on a wire rack before transfer to an airtight container.
This post came a bit late. It should be issued before Chinese New Year. However, since Chinese New Year is over and if you are still thinking of Kueh Bahulu, you may want to try baking it using the above 3 ingredient simple recipe. If you do not have a Kueh Bahulu mould, do try the macaroon looked alike version. It is equally tasty. Personally, I like the macaroon look alike version.. Remember the few points mentioned if you want your Kueh Bahulu to be crispy. If it become stale, send back to the oven again at low temperature (100 degree Celsius) and re-bake for 3-4 minutes, it will become crispy again..
Hope you like the post today. Cheers and have a nice day.
- A Trendy Mooncake Festival Snack Dan Huang Su AKA Salted Egg Yolk Flaky Pastry or 蛋黄酥
- Celery Braised Pan Fried Fish (芹菜半煎煮鱼）
- Chinese New Year Recipes–Mixed Nuts Florentine (杂果仁脆片）
- Classic Zucchini Slices (夏南瓜切片小吃）
- Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）
- Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）
- Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）
- Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）
- Cheesy Baked Prawns (奶酪烤虾）
- Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）
- Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）
- Fermented Black Soya Bean Minced Meat (豆豉炒肉末）
- Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- July 2019 (1)
- March 2018 (1)
- December 2017 (1)
- July 2017 (1)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
Error: No connected account.
Please go to the Instagram Feed settings page to connect an account.
- 7,329,892 hits