Kuih bahulu again. Finally, I bought 2 kuih bahulu moulds. I could not wait any longer, I wanted to bake these little sponge cakes with my new moulds. I am happy to see the little sponge cakes coming out so nicely shaped. This time the little cakes had the beautiful appearance and were easy to remove from the moulds. I am delighted and satisfied with the efforts I had put in.
Recipe
Ingredients:
3 large eggs
120 g fine sugar
110 g plain flour
1/2 teaspoon baking powder
1/2 teaspoon ovalette
1/2 teaspoon vanilla essence
Method:
1) Put the moulds in the oven while it is preheating (about 10 minutes) Grease the moulds and leave in the oven while you prepare the batter.
2) Sieve flour and baking powder 3 times.
3) Put all the ingredients in a mixing bowl, beat at high speed until it becomes thick and foamy.
4) Fill the heated moulds 3/4 full of batter and put in the oven to bake for 15 - 20 minutes at 180 degree C.
hi, would like to know whether the kuih will turn 'hard' and chewy the following day. tq.
ReplyDeleteHi，Delia，the kuih will not turn hard and chewy the next day, because ovalette is added.
ReplyDeleteMine turned chewy the next day becoz no ovalette was added. How much ovalette do you add in (not stated in recipe)? tq.
ReplyDeleteOh, I am so sorry . i have modified my recipe to include this. tks for pointing it out. Pls see my recipe above.
ReplyDeletewhere did you get the mould?
DeleteThanks, will try it out again soon.
ReplyDeletehi veronica, i've tried tis recipe again last nite. It's sure is still soft the next day. Thanks for sharing a good recipe.
ReplyDeletehi delia, I am glad you have succeeded.
ReplyDeletewhere do u get a kuih bahulu mould
ReplyDelete??????????
Hi Malady Acosta, thank you for dropping by my blog. I got the moulds from Malaysia at a household ware shop. You can try at any of the cake baking ingredient shops. If you are in Singapore, you may be able to find them at any Phoon Huat & Co. Pte. Ltd branch shops.
ReplyDeletehow rude and demanding with the ???????, no please could you tell me where to get the mould and certainly no thank you afterwards, Malady Aacosta no one owes you anything.. please learn some manners.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteHi Veronica I tried your recipes on the above and it was N I C E ! Thank you sooo much for such good recipe. I have a question though and hope you can help me. I bought a few flower buttom kueh bahulu moulds (similar to yours) I preheated the oven on 190 degree for 10 mins before baking. I placed the moulds on the HIGHEST level of the oven but after it was done (15 mins later) the TOP was pale in color and the bottom was brown and nice. I thought by placing on the highest level of the oven the hot temperature will surely make the cakes nice and brown but sadly it turned not to be. Appreciated if you could tell me the reason on your experience. Thank you once again.
ReplyDeleteHi Veronica I tried your recipes on the above and it was N I C E ! Thank you sooo much for such good recipe. I have a question though and hope you can help me. I bought a few flower buttom kueh bahulu moulds (similar to yours) I preheated the oven on 190 degree for 10 mins before baking. I placed the moulds on the HIGHEST level of the oven but after it was done (15 mins later) the TOP was pale in color and the bottom was brown and nice. I thought by placing on the highest level of the oven the hot temperature will surely make the cakes nice and brown but sadly it turned not to be. Appreciated if you could tell me the reason on your experience. Thank you once again.
ReplyDeleteHi hi! How long should I whisk the ingredients? Thanks!
ReplyDeleteHi Veronica, I haven't try your recipe above. I had been try many different's recipes like added a spoon of Tapioka flour or Rice Flour the turn out chewy or dry after cold down.May I have you advice if I want it soft & moist yet the crunchy outer layer of Bahulu. Should I add ovalette to have this texture? Thank you.
ReplyDelete