Friday, April 6, 2012

Kuih Bahulu

M loves kuih bahulu. Its a Malaysian dessert similar to mini tea cakes. They're a bit crunchy on the outside, but soft and puffy on the inside. Simple yet wonderful. And the beautiful designs of the kuih bahulu pan make this 'cake' even more appealing. I had to make this a few times because M kept asking for more!

Here's the Kuih Bahulu recipe for all of you to try. Yummy-licious definitely!

Recipe: Kuih Bahulu
3 eggs
1 cup sugar
1 1/4 cup flour (sifted)
1 teaspoon vanilla essence
1/4 teaspoon bicarbonate of soda
2 tablespoons cooking oil/butter (optional)
Beat the eggs with an electric hand-mixer until frothy and then add sugar. Continue to beat until the sugar is well dissolved and the mixture becomes sticky.
Add in the vanilla essence and fold in the flour gradually and then add in the cooking oil/butter. Continue to beat the batter with the hand-mixer until well-blended. Grease the kuih bahulu moulds and fill up to the surface level.
Bake in preheated oven at 375 degree Fahrenheit for about 15 minutes or until golden brown. Remove bahulu from the moulds and cool on wire racks. Dust with powdered sugar, if desired.
Cook’s Note:
The traditional kuih bahulu recipe doesn’t call for cooking oil or butter, but I find them a tad too dry. Adding the cooking oil/butter makes the kuih bahulu comes off the mould easily. Also, as you can see, my kuih bahulu are over baked because I lost track of time. They should be light brown in color.

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