Wednesday, June 16, 2010

Kuih Bahulu Recipe



If not in Dallas, I would not be baking! :) Well the reason I did not bake in Malaysia because I did not have an oven nor a mixer. So to my Malaysian friends who are so surprised that I can actually bake and then start accusing me how come I did not bake for them - that is the real answer. I did not have an OVEN or a MIXER. My dear friends, you are welcomed to my humble home in Dallas USA and I will gladly bake for you :).

Kuih Bahulu is a Malay traditional sponge cake. A favourite among Malaysians of all ages and definitely me included. I remember I always can't resist buying them while I shop at Jaya Jusco as they always sell it straight from the oven. A couple of times, I would stand there just observing on how they actually make it and even boldly asking them what were the ingredients. :)

Kuih Bahulu is soft and slightly dry texture outside and it goes very well with black coffee. Yums!! I like my kuih bahulu slightly dry cos it taste so great when I dip it in my black coffee.

I bought the mould in Malaysia before I came to Dallas. I knew this would be something I will make and I had a feeling it may not be available to sell in Dallas.



I searched the net for recipes and found many and decided to improvise to the one I thought best to make my kuih bahulu.

Simple Ingredients :
1. 3 eggs
2. 3/4 cup sugar
3. 1 1/4 cup flour (sifted)
4. 1/4 teaspoon baking powder
5. 1 teaspoon vanilla essence

Oil to brush the mould

Simple Steps :
1. Preheat kuih bahulu moulds in the oven for about 10 - 15 minutes. I brush the mould with some cooking oil before putting it into the oven.

2. Next, whisk the eggs and sugar with a hand whisk or a stand mixer until light and fluffy.





3. Sieve in the flour, and baking powder and add just 1/3 into the egg mixture first. Fold in slowly and lightly. Repeat until all the flour is blended into the batter.



4. Grease the moulds and fill with batter until near full. Bake for 10 - 15 mins on preheated oven at 350F.



5. Bake until golden brown, remove from mould with a skewer stick. It should be removed easily. Remember to grease the mould again before putting in batter and repeat until done.



6. Leave it to cool completely before storing. Store in air tight container.

Get the coffee ready!! I am ready to dip in! :) Yums!!

24 comments:

baking.serendipity said...

I really like your step by step photography. These look great!

mysimplefood said...

Thanks! Yeah, Wanna try to do the step by step as much as possible. It comes in handy for myself when I need to make my recipes again :)

Anonymous said...

What should the texture of the mixture be like before it is pour into the mould?

sokeleng said...

I like your kuih bahulu . 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

Anonymous said...

Your kuih bahulu looks real good! May I know what type of flour did you use?

mysimplefood said...

I hope you will try out the recipe. Good luck!

huishan said...

thanks for sharing the kuih bahulu recipe and i had just tried it. But the kuih bahulu doesn't look so soft and the colour of the kuih bahulu doesn't well-distributed.=( Do you have any idea about it?

momo said...

juz tried out the recipe!!! its wonderful! easier to make than pineapple tarts! =)
abit too sweet for moi diabetic father (since he requested for it) so i guess i will cut down on the sugar next time...
and onli the first round was presentable. =( think coz the mould has "cooled" down so the rest was like stuck to the mould and not so nice... end up i had to keep putting the mould back in after taking out the bahulu so that it is heated up before i add in the batter... but its worth the trouble! and i put at ard 170C for 8mins onli... top part browned too fast...
omg i tok too much... haha... main thing is: THANK YOU SOOOO MUCHIE FOR THE RECIPE!!! HAPPY CNY~!!! =D

mysimplefood said...

Hui Shan - Thanks for trying the recipe. 3 possible reasons I can think of on why it may not be soft. 1. Too much flour 2. You may have bake a bit too long 3. Overbeat the batter.

If the colour is not even, it potentially could be your oven heating or the mould you use is not evenly distributed.

Try again.

mysimplefood said...

Momo - Really glad that your recipe turned out well. When you make the next batches just make sure you oil the mould each time so it does not stick.

Happy CNY!!!

Anonymous said...

Those Kueh Bahulu that I baked are sticky/moist and not golden brown at the top but the bottom are golden brown and dry. Why is it so?

Anonymous said...

Those Kueh Bahulu that I baked are sticky/moist and yellowish (and never golden brown) at the top but the bottom are also yellowish (and not golden brown) but dry. Why is it so?

Anonymous said...

Hi,

May i know what kind of cup used for measuring the flour?

Anonymous said...

Hi, Correct me if i m wrong but u don't use any butter in this recipe? Thx MKM

mysimplefood said...

Sorry for the late reply but you are right, no need to use butter for this recipe. Though butter would make it smell really good. Butter makes everything better :)

Anonymous said...

Your cup of flour is how many grams?

nwad said...

i've used measuring spoons to measure the amounts of ingredients needed, and when i added 1 1/4 cup of flour gradually, the liquid batter turned into kueh batter! Still i proceeded, and the result was dense, rock bahulu. (duh) So i think 1 1/4 cup is wayy too much. Or did u mean 1x 1/4 cup flour?

mysimplefood said...

Hi Nwad,

It is 1 cup and 1/4 cup. Is that what you put in? Anyway, you can reduce it to 1 cup too and check if the batter is ok. Also make sure that your eggs are large and not small eggs cos it will affect the density too.

I like to use cup cos it is just easier as I don't have to bring out the weigh machine. I will check next time, what is the gram equivalent.

Anonymous said...

My kuih came out chewy. I think I overmixed it but it did remind me of kuih bahulu. Thanks for posting this recipe!

Aishahbpe said...

Actually baking it is not so easy, i still remember when i was a kids, we(me n siblings) use hand,mix it till fluffy..just like make a meringue.. No need baking powder, no need vanilla, just use plain flour,sugar n eggs.. Its enough to make you own bahulu cakes.also can use any mould, no need to struggle to find it, just important,preheat your mould before bake..

Anonymous said...

How much flour in your recipe? Was it mentioned?

Feeling-Miserable said...

Sorry For Troubling. Idk How To Measure Ingredients By Cups >_<. Is It Possible If You Could Help By Giving Me The Recipe In Gram Instead ? >_<.

Jen Tey said...

are they hard?

Anonymous said...

Can u please advise how do u clean your bahulu molds after using it? I have the exact mold and experience great difficulty getting rid of the oil stain inside the holes after baking bahulu in the oven. Please help! Thanks in advance !

Susanna

Related Posts with Thumbnails