Kuih Bahulu

I would like to thank Helen Ong, Bee Ling's mom who bought this mould and Bee Ling for bringing it back to me all the way from Penang. Without their kind gesture, making this kuih and keeping up with traditional kuih, will not be possible. Thank you.

Kuih Bahulu is traditionally Malaysian, it will be served during the Hari Raya and Chinese New Year. The moulds were made from cast-iron with a lid, of which lighted charcoal will be on it. Baking is done by putting the mould over charcoal. Thank goodness for the oven, otherwise the younger generation will not be introduced to these cookies. BTW, should this kuih be a cookie or a cake?

Ingredients:

2 large eggs

3 tbsp sugar

1/3 cup all-purpose flour + 1 tbsp(for friends in Denver)

1/2 tbsp cornstarch/cornflour

1/2 tsp vanilla extract

1/8 tsp baking powder

1 tbsp oil(optional)
Oil for greasing the moulds


Method:

For friends at sea-level where humidity is high, dry fry the all-purpose flour in a wok over the stove or put in a parchment paper lined microwave safe bowl and microwave - time depends on the amount of flour. Cool before using.

Arrange oven racks to the lower rung of the oven. Turn on oven to 425f.

Put the moulds in the oven while it is preheating, it should be about 10 minutes.

Grease the moulds and leave in the oven while you prepare the batter.

Sieve flour, cornstarch and baking powder 3 times and leave aside.

Heat an inch of water in a small saucepan of which the mixing bowl can sit on. Mixing bowl must not touch the water.

Bring the water to the boil and then lower fire so that water is only simmering.

Put in sugar into the mixing bowl and then the eggs - these 2 should only be put together, only when the water is simmering.

Place mixing bowl over simmering water and whisk until the egg mixture is warm to the touch - about 105 - 115f.

Remove from the saucepan and beginning whisking on high until mixture has cooled and doubled and reached the ribbon stage.

Add in the vanilla extract and then the flour. Fold in gently, do not overmix.

Fill the heated moulds 3/4 full of batter and put in to bake for 10 minutes.

Remove from oven and leave to cool for awhile before removing kuihs from mould.

Cool and keep in airtight container.

This recipe should be enough to make 24 kuih bahulus so it will help if you have 2 moulds which have 12 holes.

Serves