I would like to thank Helen Ong, Bee Ling's mom who bought this mould and Bee Ling for bringing it back to me all the way from Penang. Without their kind gesture, making this kuih and keeping up with traditional kuih, will not be possible. Thank you.
Kuih Bahulu is traditionally Malaysian, it will be served during the Hari Raya and Chinese New Year. The moulds were made from cast-iron with a lid, of which lighted charcoal will be on it. Baking is done by putting the mould over charcoal. Thank goodness for the oven, otherwise the younger generation will not be introduced to these cookies. BTW, should this kuih be a cookie or a cake?
Ingredients:
2 large eggs
3 tbsp sugar
1/3 cup all-purpose flour + 1 tbsp(for friends in Denver)
1/2 tbsp cornstarch/cornflour
1/2 tsp vanilla extract
1/8 tsp baking powder
1 tbsp oil(optional)
Oil for greasing the moulds
Method:
Oil for greasing the moulds
Method:
For friends at sea-level where humidity is high, dry fry the all-purpose flour in a wok over the stove or put in a parchment paper lined microwave safe bowl and microwave - time depends on the amount of flour. Cool before using.
Arrange oven racks to the lower rung of the oven. Turn on oven to 425f.
Put the moulds in the oven while it is preheating, it should be about 10 minutes.
Grease the moulds and leave in the oven while you prepare the batter.
Sieve flour, cornstarch and baking powder 3 times and leave aside.
Heat an inch of water in a small saucepan of which the mixing bowl can sit on. Mixing bowl must not touch the water.
Bring the water to the boil and then lower fire so that water is only simmering.
Put in sugar into the mixing bowl and then the eggs - these 2 should only be put together, only when the water is simmering.
Place mixing bowl over simmering water and whisk until the egg mixture is warm to the touch - about 105 - 115f.
Remove from the saucepan and beginning whisking on high until mixture has cooled and doubled and reached the ribbon stage.
Add in the vanilla extract and then the flour. Fold in gently, do not overmix.
Fill the heated moulds 3/4 full of batter and put in to bake for 10 minutes.
Remove from oven and leave to cool for awhile before removing kuihs from mould.
Cool and keep in airtight container.
This recipe should be enough to make 24 kuih bahulus so it will help if you have 2 moulds which have 12 holes.
Serves
7 comments:
ooo, this reminds me of of my childhood breakfast. its a pity i don't have the mould to make this, or else i could make them myself as uk doesn't really have these stuff
Thank you Helen Ong and Bee Ling for the kuih molds. Your generosity is greatly appreciated and adding another dimension of flavor to this blog. Thank you too goes to Lilying for her tireless efforts in sharing her wonderful tried and true tested recipes. I am Filipino true and true and I believe we have something like this which we call them "MAMON" and I believe they are sponge cakes. They have baking molds for them. Some innovative folks put a variety of toppings on them. Some brushed them with softened butter, grated cheddar cheese and table sugar. Some use whipped cream and finish it off with berries in season.
These are beautiful to look at. I'm guessing they are a cookie - perhaps with the texture of a madeline.
They look beautiful.....flower sponge
May I know how long do I need to fry dry those flour in the wok? It is one of my favorite kuih.
shirley
it does not have to be too long, becauce of the humidity at sea-level, the fried flour will be rid of some moisture and make the cake lighter. you can always sun the flour too. the most important step is to beat the egg and sugar mixture until thick and ribbon stage and fold in flour gently without deflating as much foam as possible. Getting the moulds heated to ensure proper browning
Hi aunty,
this happens to be one of my favourites. will try this out once i get the moulds. BTW, do you have the recipe for kuih cangkeh? it's green on top and gula melaka bottom, steamed in small tea cups.
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