Friday, January 23, 2009

Kuih Bahulu



This cookie or I should say cake because they tasted more like cake and are quite similar to Madeline too. The Kuih Bahulu was baked in a heavy Tea Cake pan instead of the traditional cast iron mold.

Kuih Bahulu

Ingredients

6 Large Eggs
160 g Sugar
1 tsp Vanilla Extract
200 g Pastry Flour or Cake Flour, sifted
2 Tbsp Corn Flour, sifted
1/2 tsp Baking Powder, sifted
A pinch of Sea salt

Method

Preheat the oven to 180˚C and lightly grease the baking tray.

Combine the flours, baking powder and sea salt and set aside.

In a large bowl, whisk the eggs and sugar until pale in color. Then add the vanilla extract and continue whisking for a couple of minutes.

Fold in the sifted flours and baking powder gently until well combine. Fill the batter onto the mold and bake for about 15 minutes or until they are light golden brown in color. Lift the cake out with a thin skewer or toothpick and let it cool completely and store in an airtight container.
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12 comments :

  1. Joie de vivreJanuary 23, 2009 at 9:49 AM

    Those are so sweet. I love the little shapes. I was confused what you baked them in. Were those little bundt pan shapes?

    ReplyDelete
  2. Angie TeeJanuary 23, 2009 at 10:09 AM

    Hey Joie de vivre, yes they are the little bundt pan shapes and the recipe is from Malaysia and traditionally baked during the festival season:)

    ReplyDelete
  3. divaJanuary 24, 2009 at 9:19 AM

    wow!! these are pretty and looking at the recipe ingredients, they must taste beautiful. they remind me of these flower-like cakes i used to eat as a child. i wonder if they were the same thing.

    ReplyDelete
  4. Andie SummerkissJanuary 24, 2009 at 9:49 AM

    We have this too in our traditional market. I love them. I did try a recipe that somebody gave me but it turned out all wrong.

    Thank you for the recipe. I will try making them soon.

    Jun @ IndoChineKitchen.com

    ReplyDelete
  5. Angie TeeJanuary 25, 2009 at 3:51 PM

    @diva: Thanks for the comments. I'm not sure whether they 're the same but they should taste spongy inside and bit crusty on the outside of the cake.

    ReplyDelete
  6. Angie TeeJanuary 25, 2009 at 3:56 PM

    @Andie Summerkiss: Sorry to hear that. If you do make them later pls let me know how they turn out. Thanks:)

    ReplyDelete
  7. sokelengDecember 30, 2010 at 4:02 AM

    I like your bahulu cakelet and the lemon and almond cake. It look so delicious. I just bought my
    bahulu mould    , will try out your recipe this weekend. Thanks for your informative website and your hardwork.

    Happy New Year

    ReplyDelete
  8. San SanFebruary 7, 2011 at 8:40 AM

    Hi Angie,

    Gong Xi Fa Cai! Your Bahulu looks so sweet & delicious. =) Best of all, the colours are so evenly bake! Wow! =) I never like Bahulu because those I bought were extremely dry. Your Bahulu looks moist and soft to me. Can you please advice me if I have to set my oven function control to top & bottom or just bottom? I hope mine will not turned out to be hard like a rock on the outside and semi cook on the inside. =P

    ReplyDelete
  9. Angie TeeFebruary 7, 2011 at 6:57 PM

    @Melody: Yes, those Bahulu were moist and soft. Baked using the heat from the bottom of my oven.

    ReplyDelete
  10. SusannaSeptember 14, 2013 at 10:59 AM

    Hi angies,
    I have the same pan - can u please advise whether I need to preheat the pan at the same time when preheating the oven?

    Regards,

    ReplyDelete
  11. joJanuary 5, 2014 at 6:16 AM

    hi angie! can i use a mini muffin pan for this?

    ReplyDelete
    Replies
    1. Angie TeeJanuary 5, 2014 at 9:22 PM

      I'm not sure, but I think heavier/thicker pan is better for this type of "kuih".

      Delete

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