Kuih Bahulu
April 04, 2016
Kuih Bahulu or bite-size sponge cakes are familiar sight adorning tables during festives season, be it Eid-ul-Fitr or Chinese New Year.
It was pure hardwork/laborious task to bake these little cakes during those flower power era (60's - 70's). Grandmothers and mothers in those eras, just 'cook' these sponge cakes using the same mould as I did in the video / photo, no oven but charcoal heat instead.
This task may require 2 or more family members to be involved. One family member would 'whisked' eggs till pale using only a big 'spring like' whisk.
While whisking egg to reach its fluffiness, or until her shoulder ache and dropped off (just kidding ;P), second person would start the charcoal fire going...huffing and puffing away.
I guessed the smokey taste makes this Kuih Bahulu even more desirable :D
Kuih Bahulu is one of my all time favourites, I guess I am an old soul, I love traditional cookies, and to witness how kuih bahulu were cooked those days, makes me appreciate these bites even more.
If you live in Perth, you can find this mould at a shop in Canning Vale, next to the big Asian grocer (sorry...can't recall its name).
And if you dont have mould nor live in Perth, don't fret....I guess the next best alternative would be the madeleines mould :D
Hope you enjoy my little video below
kuih bahulu
Yield:
20
Prep time: 26 MinCook time: 30 MinTotal time: 56 Min
Little sponge cakes are known as Kuih Bahulu
Ingredients
- 100g plain flour
- 15g corn flour
- 115g caster sugar
- 4 eggs (separated)
- Oil for greasing
Instructions
How to make kuih bahulu
- Preheat oven to 225C.
- Put in the molds if you are using the traditional Kuih Bahulu molds, otherwise, the madeleine pan is okay too, but watch for the doneness.
- Separate the eggs.
- In a stand mixer, whisk egg whites with caster sugar till light and stiff (meringue-like stiffness).
- Add egg yolk one at a time.
- Whisk until the batter thickens.
- Add flour in four batches, and gently mix the flour in each addition.
- Take molds from the oven.
- Oil the mold.
- Spoon batter into the mold.
- Bake at 220C for 10-12 minutes or until golden in colour.
- Use a skewer to remove cakes from mould.
- Transfer to cooling rack.
- Keep in an air-tight container.
Nutrition Facts
Calories
39.71Fat (grams)
1.62 gSat. Fat (grams)
0.34 gCarbs (grams)
10.2 gFiber (grams)
0.19 gNet carbs
10.01 gSugar (grams)
0.05 gProtein (grams)
1.7 gSodium (milligrams)
12.64 mgCholesterol (grams)
32.74 mg
looks beautiful and delicious
ReplyDeletethank you :D
Deleteselamat hari raya!
ReplyDeleteyour bahulus sangat cantik!
xoxo
Raya comes early no Che Muna ;P
DeleteThank you, yang, oghang Aberdeen nak order dak ;P?
Wah syiokk kalau dapat cicah dengan ayaq kopi hangat.
ReplyDeletebetui tu, gu ngan ayaq kopi hangat *thumbs up* :)
DeleteHihi, may i know how many can your recipe yield? Thank you.
ReplyDeleteNa
Hi Na,
Deleteabout 40-50 pieces (lost count as soon as it pops out the oven, my daughter popped it into her mouth ;) )
I have seen kuih bahulu recipes all using whole eggs to beat with dugar. Yours beated the whites 1st.Is there any reason?
ReplyDeleteHi Anon (Appreciate if you could let me know who am I writing to :) )
DeleteBeat the egg white first to create air within so the bahulu will not be dense.
Hi Anon,
ReplyDeletedalam 40 to 50 biji :D