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
1/2 tsp. vanilla essence
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.
oh!! yeah,I bought 2 mold of bahulu in KL.I still didn't have the chance to make it yet!!.I try the one sell at Tesco,it's just dry too..btw,your look too good to eat!!I think I should start making all the kuih from the mold I bought.You won't believe,I also bought kuih bangkit,angku,tart,jellomkuih rose,mooncake and etc mold!!lol!!
ReplyDeleteThanks L. Did you buy the heavy one or this non-stick one? I went crazy just like you too and bought all the mold I didn't own before. LOL! Not sure when I will be back again so better grab it first. Know what, Mooncake Festival is coming, you can try this mold soon! LOL! :P
ReplyDeleteahaa god snack for my coffe morning ;)
ReplyDeleteah in indo, we call these bolu
ReplyDeletei love em too...and it is rather too convenient to purchase from a shop near me, it makes me lazy to try making this at home hehe
You are right Ching. Normally Kueh bahulu is dry and its good to dip and milo and coffee. I tried making some a few month ago in the kueh bahulu mould and man it was so difficult to remove it. I think your non stick one is much better. Going to get a few when I go home :)
ReplyDeleteYup Lia!
ReplyDeleteRita, if I can buy it, I probably won't make it myself either. LOL!
Gert, thank you! Now I know I didn't fail. :) Yeah I would have gotten two but at that time this was the last one I seen. I baked some in my mini muffin trays because I was too impatient to wait.
I love your site! It brings back such delightful memories of the food my mom used to make me. These look lovely and have always been one of my favorite treats.
ReplyDeleteThat's great to know Sharon, please visit often. :)
ReplyDeleteI havent had Kuih Bahulu for a long time!! Yours look great and I wonder where I could get the mold outside Malaysia :(
ReplyDeleteHi mycookinghut,
ReplyDeleteYeah, not sure where we can get the mold here as well.
hi..i think the bahulu is not suppose to look like that..it is not that crispy on the outside..for me as malaysian..it is horrible.
ReplyDeleteHey meme,
ReplyDeleteI agreed it's not supposed to be that crispy but thanks for saying my kuih bahulu is horrible.
Your bahulu looks great... don't worry about what others might say.. the worst critics are those who can't make it anyways lol
ReplyDeleteI bought some christmas cookies tray and am gonna try to see if i can make bahulu with them lol
hmm bahulu in the shape of santa anyone?
btw, I am a singaporean living here in California and am so missing the local food.. *sigh*
Thanks Ida. Yes, don't we all miss the local food. Since you are in California, you should fare better. You should have access to more M'sian/S'porean restaurants right? Oh, I think kuih bahulu in Christmas cookie shapes would be very cute!
ReplyDeleteHmm made some of the bahulu.. but not sure if anyone can help me out with this.. but why is my bahulu golden brown on the one side, and the other it is quite pale?!?!?! Why isn't it the same color, like the ones I buy at the store back home? bleh *sigh*
ReplyDeleteHmmm... Ida, perhaps there is a problem with your oven temperature and circulation of heat? Is the same problem occur when your baked cake or cookie?
ReplyDeleteI think so. You see, I am living in a military housing and our oven came with the house. Definitely not a new oven.. So mabbe that's why.. it's annoying tho.. I haven't baked anything from scratch except those Pillbury's ready to bake cookies and sometimes they turn out funky too lol.. So yep, I'll blame it on the oven than my less than perfect baking skills lol
ReplyDeleteYour buhulu look so good! I tried the link to get the recipe but I keep getting a blank screen. Can you maybe post the recipe? Thanks a lot!
ReplyDeleteRecipe posted Anon, enjoy!
ReplyDeletecan you help me by telling the differences between tradisional kuih bahulu and modern kuih bahulu....???
ReplyDeleteLokman, the traditional one used the heavy iron kuih bahulu mould and bake it on top of charcoal fire until golden brown. These days, most people use oven instead. I also read that if you add a tablespoon of oil into the batter, it will be less dry. The traditional one is without oil and dry.
ReplyDelete