Finally, I'm back to my Home Sweet Home after spending 5 days at my MIL's place. Very tiring until I said 'No' to some unnecessary chores. The cookies I made were finished within 2 days. It's a good thing so that I need not have to keep the leftovers.
I have several Kuih Bahulu recipes in hand. Some uses more sugar while others uses more flour for a 3 eggs recipe. Finally, I used this recipe from Ann [Anncoo Journal] which uses the least sugar and flour.
I have several Kuih Bahulu recipes in hand. Some uses more sugar while others uses more flour for a 3 eggs recipe. Finally, I used this recipe from Ann [Anncoo Journal] which uses the least sugar and flour.
Anyway, I'm not a fan of Kuih Bahulu and it's not easy to comment on whether they are good cos' I hardly eat this kuih but they are soft and fluffy and I like the mould.
Ingredients
[makes about 40 pieces using my grandma's kuih bahulu mould]
3 eggs [I used AA size eggs]
90 gm icing sugar
1 tsp vanilla essence
90 gm plain flour - sifted together with 3/4 tsp baking powder
- Whisk eggs at full speed for 1-2 minutes until light and fluffy
- Add in sugar and vanilla essence, continue to beat for 1-2 minutes until thick and creamy.
- Sift in flour in 3 batches and fold with a hand whisk [do not overmix].
- Preheat oven at 200 degrees C with the kuih bahulu mould.
- Lightly brush oil onto preheated mould.
- Using a small spoon, scoop batter to fill mould just to the top level.
- Baked for 7-10 minutes or until golden brown.
- Remove cake from mould with a skewer to cool on rack. Repeat Step 5-7 until batter is finished.
- Store in airtight container.
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