Ingredients
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150 gsieved
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180 g
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5
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1/4 tbsp
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for mold coating - avoiding kuih stiking on mold
Directions
Known as ‘kuih bahulu’ in the Malay language, these are Asian kuih or soft cookies or cakes found in malaysia, Brunei, and Singapore. They are dainty fluffy cakes made with slightly crusty outer layer but soft on the inside.
locally knows these as traditional cake or snack usually baked in brass molds. They usually come in all sorts of sizes and shapes like fishes, flowers and most commonly, sea shells as those shown in this video above. As the main ingredient is egg, kuih bahulu is sometimes known as egg sponge cake. Compared to many western cakes, kuih bahulu is much lighter, less dense and has a subtle sweetness. That makes it much healthier than the usual cakes we know.
Making these ‘kuih bahulu’ may seem simple but it is actually quite a daunting task nevertheless, here are a few tips to help you along to achieving the perfect result.
Reduce moisture in flour
Wheat flour used must be low in gluten. Before using the flour, it must be baked or ‘dry fried’ to reduce the moisture in the flour. To dry fry flour, pour flour in a clean and dry pan. At the lowest heat, carefully toss flour until its hot.
Longer lasting kuih bahulu
Sugar is a natural preservative for food. To ensure that kuih bahulu lasts longer, sugar needs to be heated up in a pan at low heat. Once it begins to melt, remove from heat and transfer sugar to the egg. This step will prolong the shelf life of kuih bahulu and it can last up to 1 month.
Avoid kuih bahulu from sticking to mould
Mould must be heated in oven before using. Then, fill the mould with enough oil and heat it in the oven once again for 5 minutes before filling it with batter.
One more secret tip – pour tamarind juice into the mould and leave overnight. Rinse with clean water and dry it before using it will help the kuih from sticking it to the mold.
How long can kuih bahulu be stored?
Kuih bahulu must be left to cool until room temperature before storing them in air-tight containers. It can be kept unrefrigerated for up to a month if you follow the steps to longer lasting kuih bahulu.
Thank you for the video . :
Steps
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1
Done
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Bake sifted flour in a preheated oven at 220 degrees Celsius for 3-5 minutes. |
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2
Done
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Heat sugar and remove once it begins to melt. Then, pour sugar into eggs and mix well. Start with the lowest speed and increase speed gradually. Optionally, add vanilla paste to the batter. Add baking powder to flour and fold into the batter. |
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3
Done
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Heat mold with oil for at least 5 minutes at 200 degrees Celsius. Remove oil from the heated mold. Pour batter into it and bake for 8-10 minutes or until golden brown. Remove kuih bahulu and brush oil into the mold before proceeding with the rest of the batter. Allow kuih bahulu to cool before storing them. |
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4
Done
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NoteRepetition process to finish the dough using one single mold will take up to 1 hours + |
