Ingredients: 500gm glutinuous rice (soaked overnight) 750ml coconut milk (from 1/2 or 1 coconut) 1 tsp lime paste (air kapur) 2 screwpine leaves a pinch of salt Ingredients (B):
350gm brown sugar/gula melaka/gula merah
150ml water
Wash glutinuous rice and soak overnight with 1 tsp lime paste water.
Then toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes or until the milk evaporates.
Once cooked take a fork and turn anti-clock wise and loosen the rice.
Leave it to cool.
Meanwhile, mix brown sugar and water and cook in a pan.
For those who are using gula merah sieve it first.
Leave the sugar syrup to boil at least 5 minutes
Lower the flame and mix in the glutinuous rice and mix it thoroughly.
Stir constantly for 3 minutes and close the flame.
Pour it into a cake pan and leave it to cool before serving.
KuihBahuluA favorite among many Malaysians of all races and ages, kuih bahulu is usually baked during the festive seasons such as Hari Raya and Chinese New Year. These sweet and eggy kuih go very well with coffee, and are always a crowd-pleaser during the festive seasons. A few kuih bahulu and a cup of coffee is a surefire way to greet your guests…
Kuih bahulu comes in different shapes, but the popular ones are the button and goldfish (pictured below). The kuih bahulu mold also come in different sizes–big and small. I used the small button and gold fish molds for my kuih bahulu because I simply adore cutesy size.
As the sweet aroma filled the air in my current home in California, a flood of fond memories were racing through my mind. I personally recall many kuih bahulu making and baking sessions with my late grandmother, my late mother, and my aunt. As we were busy baking the kuih bahulu, our anticipation of Chinese New Year and the warm thoughts of our family reunion brought much joy into our home kitchen. Making kuih bahulu has always been fun to me.
While French madeleines are hugely popular, I have to say that Malaysian Kuih Bahulu is no less than the madeleines. I personally think that kuih bahulu is our answer to madeleines, with a slightly different recipe but very similar methods.
Ingredients:
3 eggs
1 cup sugar
1 1/4 cup flour (sifted)
1 teaspoon vanilla essence
1/4 teaspoon bicarbonate of soda
2 tablespoons cooking oil/butter (optional)
Method:
Beat the eggs with an electric hand-mixer until frothy and then add sugar. Continue to beat until the sugar is well dissolved and the mixture becomes sticky.
Add in the vanilla essence and fold in the flour gradually and then add in the cooking oil/butter. Continue to beat the batter with the hand-mixer until well-blended. Grease the kuih bahulu moulds and fill up to the surface level.
Bake in preheated oven at 375 degree Fahrenheit for about 15 minutes or until golden brown. Remove bahulu from the moulds and cool on wire racks. Dust with powdered sugar, if desired.
Cook’s Note:
The traditional kuih bahulu recipe doesn’t call for cooking oil or butter, but I find them a tad too dry. Adding the cooking oil/butter makes the kuih bahulu comes off the mould easily. Also, as you can see, my kuih bahulu are over baked because I lost track of time. They should be light brown in color.
No comments:
Post a Comment