Monday, February 14, 2011

Kuih Bahlu 2 (Chinese Egg Sponge Cake, 鸡蛋糕)


I did a Pandan Kuih Bahlu before in year 2008 and never try it since.  Because I found the recipe a bit dry.  This year I had no plan on making kuih bahlu but while I was browsing and jumping blogs, I decided to check out Sinner's blog.  And then I saw her kuih bahlu recipe posted last year.  I quickly compared her ingredients with the one I made before and found that hers uses less sugar and flour and she also stated that hers produces soft kuih bahlu.  So, I got interested and prompted me to try out her recipe.  I was glad I tried because it is indeed soft and slightly chewy.  Edda and myself couldn't stop popping a few of this once it was cooled.  :-P  However, after I kept it in the container, it turned sticky and moist unlike the dry kuih bahlu we used to.  Almost like the mini egg sponge cake I did in 2007.  So, I don't think this can be kept long.  Guess I will have to play with the old recipe again, like adding oil.


Guess you have noticed the ugly looking kuih bahlu I have right?  I don't have the pretty kuih bahlu mould so I used the mini muffin pan to make this instead.  If you too don't own the mould and wanted to make this, check out my instruction on the next page.  The method is about the same but slightly different.  You can still enjoy the kuih bahlu without the mould.  I guess the next time I go back to M'sia, I need to buy myself two kuih bahlu moulds.





Recipe adapted from Sinner, from Kitchen Redneck.  Thanks Sinner!

Ingredients:

  • 2 large eggs
  • 60gm sugar
  • 1/2 tsp, pure vanilla extract
  • 60gm all-purpose flour
  • 1/4 tsp. baking powder

Method:

1.  Beat eggs with electric beater until light and frothy, about 2 minutes.

2.  Add in sugar and vanilla.  Beat until thick and yellow, about 2 minutes.

3.  Add in sifted flour and baking powder and use a spatula to blend well.

4.  Preheat oven to 375'F.  Grease the mini muffin tin with cooking spray.

5.  Scoop batter by tablespoon into mini muffin tin evenly until it reaches the top, not too much.

6.  Bake for 5 minutes or until golden brown.  Take it out with a toothpick and cool on wire rack.

7.  Store in air-tight container when cooled.

Makes about 22 pieces.  Recipe can be double.

15 comments:

Roxan said...

Yum, this looks delicious. I bet it would be amazing with a little matcha powder!

Baking Fiend said...

I've tried this recipe before and it's definately a good one. Dun worry about the mold, once it's delicious, it does not matter! LOL

tigerfish said...

I enjoy soft and fluffy 鸡蛋糕 anytime!

No need to keep long - just finish them all :P

Joy said...

That looks so cool. I am loving this recipe.

daphne said...

oo. i havent had this for years! and yes, having to remember and transport moulds back from sg and kl! LOL sounds like u guys may be heading there for a trip soon?

Mochachocolata Rita said...

not ugly at all! if i were to make them, it'd be something like this shape too heheheh

Jess @ Bakericious said...

my inlaws love this, looks nice.

Belinda @zomppa said...

What a great idea to put these in muffin tins!! Perfect breakfast, teatime, late night dessert!

j3ss kitch3n said...

the texture looks so fine! i would love to try this out!

sweet&spicy said...

your kuih bahlu is look amazing ching, the ingredients r very simple too, luv it :)

Min {Honest Vanilla} said...

Your Kuih Bahlu looks so cute! :)

noobcook said...

I think the mini muffin shapes are nice for a change, not ugly at all. the cake looks fluffy and light.

Little Corner of Mine said...

Roxan, I bet it would. I loved it with Pandan paste. :)

Baking Fiend, LOL!

Tigerfish, this one is delicious if we finish it in a day. But fattening or not?

Thanks Joy.

Daphne, not at all, that's why I said if. Not this year again, hopefully can go back next year.

Hehehe...Rita.

Thanks Jess.

Yes Belinda, quite irresistible!

j3ss, it's very nice actually, just don't keep it until the next day.

Thanks sweet and spicy.

You are too nice, Min. :)

Thanks noobcook. I just used whatever pan I have at home. :P

Juliana said...

Oh! This recipe is so simple and yet the cakes look so yummie...will have to try this one out :-) Thanks for sharing!

pigpigscorner said...

THey still look cute to me!