I bought a light non-stick kuih bahlu pan at my recent trip back in Malaysia. This was not the traditional heavy kuih bahlu pan because I certainly wouldn't want to carry those. Since I got the pan, I wanted to test out the pan and I found the kuih bahlu recipe at Rainbows. I added pandan paste into mine because I was curious of how it would taste like. In my first batch, I sprayed the pan with some butter spray and all the pattern disappeared. So, I learned a lesson there. I didn't spray on my second batch and above was what I got. The pattern was not as clear cut because the indentation in the pan was not deep compared the the traditional mold.
Since I have not eaten any store-bought kuih bahlu or any kuih bahlu made with the mold for ages, I couldn't tell how this was. Thus I purposely made this to bring to my friend's house and let them be the judges. According to the hubby, it's better than store-bought and it was pretty good, he said the store-bought one was really dry. According to the wife, it's still a bit dry compared to the one her MIL made. I thought it was kind of chewy. How is it supposed to taste like huh?
Update: I did some research on the web and the texture of kuih bahulu is supposed to be dry, crispy outside and slightly spongy inside and best eaten with coffee/tea because of it's dry texture.
Ingredients: [Recipe from Rainbow]
3 large eggs
175 g castor sugar
175g plain flour
1/4 tsp bicarbonate of soda
First I sifted the flour with the bicarbonate of soda and leave it aside. I then beat the eggs in an electric beater til frothy. sugar is then added slowly while beating the eggs til mixture is pale and thick. I then add in the vanilla essence and gently fold in the flour in 3 to 4 batches. Do not over mix. I then use a spoon to fill up the batter in a lightly greased kuih bahulu moulds. Fill up to the surface level.
Bake it in preheated oven at 200 degrees C for 12 - 15 minute or til golden brown. Removed the bahulu from moulds and cool on a rack before storing in container.