I can’t recall when was the last time I have eaten Kuih Bahulu. I remember when I was still a kid, my mum baked a lot of these as snacks. I love dipping kuih bahulu in the Kopi-O (Black Coffee with sugar) for breakfast.



So, when my mum came to visit me, she bought me 2 Kuih Bahulu Mould made of aluminium.
It was the first time CK tasted Kuih Bahulu and he loves them. He ate 6 of them at one go!! And there is no more space in his little tummy for rice. Today I made Kuih Bahulu again for a couple of reasons.
1. The texture from the original recipe is quite hard. So, I decided to improvise the recipe.
2. I ran out of eggs yesterday for a second try to improvised.
Anyway, the true reason should be I didn’t get enough of them yesterday. haha……

Here is the improved recipe to share with you.


Kuih Bahulu


Ingredients : 140g all purpose flour (sifted)
140g granulated sugar
4 eggs
1 tsp vanilla essence

Method
1. Add vanilla essence to eggs. Beat eggs with medium speed (I used a handheld electric mixer) until frothy.
2. Add sugar a little at a time while beating the mixture (switch to high speed) at the same time.
3. Beat mixture until it is pale white and thick.



(Hint : When you lift the beaters above the batter and the batter is thick enough to leave a ribbon trail, then it is ready. Beating time will be approximately 7-10 mins.)
4. Fold in the flour in a few batches. For best result sieve the flour again as you fold in to ensure a spongy texture of the kuih.
5. Spoon the batter into the individual greased mould (Refer Tips No. 2). Fill up to the surface.
6. Bake in preheated oven of 400F for 10-15 mins or until the top is lightly brown.


 Tips
  • The fresher the eggs, the beating time of the egg mixture will be lesser.
  • Before you fill the mould with the batter, put it into the oven to heat it up for a few minutes. Then brush some cooking oil onto it. Spoon the batter into the individual mould while it is still hot. This is to ensure easy removal when the kuih is ready. This will also give the kuih a nicer surface
  • I divide the batter into 2 batch. So, I fold half of the flour into the 1st batch. When the 1st batch flour mxture is almost done, I beat the remaining egg batter (which I haven’t added the flour) for another couple of minutes and fold in the remaining flour. This is to ensure that the texture of all the kuih will be spongy. Should all the flour were folded at the same time, you will notice the texture of the kuih that is baked at the later time e.g. the final or 2nd last batch will not be as spongy as the first few batches. The reason is the flour will ‘sink’ to the bottom of the batter after sometime which affect the texture of the cake.