As a child, I have always loved kuih bahulu. Interestingly, they come in all sorts of shapes — fishes, flowers and, most commonly, sea shells. I really could not resist them... I like to dipping it in milo or coffee....YUMMY! As my mom only made this once a year during Chinese New Year.😉
小时候，我一直很喜欢吃鸡蛋糕。它们有各种各样的形状如鱼，花和最常见的贝壳。我真的无法抗拒他们.... 我喜欢将其浸入milo或咖啡中来吃...美味极了！我的妈妈只是在每一年的新年才做这个来吃噢！😋
Ingredients:
150 g wheat flour
180 g sugar
5 eggs
1⁄4 tsp baking powder
Some oil
Method:
1. Bake sifted flour in a preheated oven at 220C for 3-5 minutes. Set aside.
2. Pour sugar into eggs and mix well. Start with the lowest speed and increase speed gradually. Add baking powder to flour and fold into the batter(sifted).
3. Heat greased mould for at least 5 minutes at 200Cor 180C fan-forced. Remove heated mould. Pour batter into it and bake for 8-10 minutes or until golden brown. Remove kuih bahulu with a bamboo skewer and brush oil into the mould before proceeding with the rest of the batter. Allow kuih bahulu to cool before storing them.
*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 kuih bahulu.
Tips:
- Bake or “dry fry” flour in order to create fluffy kuih bahulu.
- The mould must brush with enough oil and must first be heated in the oven before pouring batter.
-Generally, kuih bahulu can be kept up to 1 month in air tight containers. (mine all gone in 3 days)
Happy Baking!
小时候，我一直很喜欢吃鸡蛋糕。它们有各种各样的形状如鱼，花和最常见的贝壳。我真的无法抗拒他们.... 我喜欢将其浸入milo或咖啡中来吃...美味极了！我的妈妈只是在每一年的新年才做这个来吃噢！😋
Ingredients:
150 g wheat flour
180 g sugar
5 eggs
1⁄4 tsp baking powder
Some oil
Method:
1. Bake sifted flour in a preheated oven at 220C for 3-5 minutes. Set aside.
2. Pour sugar into eggs and mix well. Start with the lowest speed and increase speed gradually. Add baking powder to flour and fold into the batter(sifted).
3. Heat greased mould for at least 5 minutes at 200Cor 180C fan-forced. Remove heated mould. Pour batter into it and bake for 8-10 minutes or until golden brown. Remove kuih bahulu with a bamboo skewer and brush oil into the mould before proceeding with the rest of the batter. Allow kuih bahulu to cool before storing them.
*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 kuih bahulu.
Tips:
- Bake or “dry fry” flour in order to create fluffy kuih bahulu.
- The mould must brush with enough oil and must first be heated in the oven before pouring batter.
-Generally, kuih bahulu can be kept up to 1 month in air tight containers. (mine all gone in 3 days)
Happy Baking!
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