Another Kueh Bahulu?–Cupcake Kueh Bahulu (2) – 烘鸡蛋糕

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INTRODUCTION

When I issued my post 2 days ago on the traditional Kueh Bahulu and macaroon look alike Kueh Bahulu (If You Don’t Have The Mould Try This Macaroon Looked Alike–Kush Baulk (蛋花糕)), a number of readers are asking if it can be baked in the muffin tin.

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In fact it can, purely using the recipe from that post with 3 simple major ingredients (eggs, flour and sugar), it will become an angel food cake like structure and fall under the category of unshorten cake (by ingredients categorization) or foam cake (by preparation method categorization). However, being put in the muffin cups, it will be a huge mass of sponge cake that can be rather dry. Therefore, in my humble opinion, to make it more palatable, some oils/fats have to be introduced to the cake such that it is easier to down the throat.

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What I am sharing is 2 side variants of Kueh Bahulu. one is with minimum amount of butter and another one is with enough butter to transform it into a butter cake alike Kueh Bahulu. They still falls under the sponge cake category due to its preparation method. For the first part of preparation, it is exactly like preparing the sponge cake for steaming or CNY snack, cue baulk, but with an additional step of added melted batter to the sponge batter. For the normal butter cake preparation, what is usually done is the creaming of butter followed by adding eggs one by one, fold in the flour and bake..  (REFER TO CONCLUSON for more details)

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Though the output can be rather similar, however, due to its preparation method, I will still called it Kueh Bahulu as traditionally, this method is prepared using an  animal, rectangular or oval shaped Bahulu mould.  The cake was cooked over the charcoal fire rather than the oven. Elders called in 烘鸡蛋糕 or bake Jidangao.. The picture from the Wikipedia shows that the shape of Kueh Bahulu commonly sold.


WHAT IS REQUIRED

Servings: Prepare 9-12 muffin size Kueh Bahulu

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Recipe 1

  • 3 large eggs
  • 150 grams of castor sugar
  • 150 grams of self raising flour
  • 80 grams of melted butter /cooking oil

Recipe 2

  • 3 large eggs
  • 150 grams of castor sugar
  • 220 grams of self raising flour
  • 150 grams of melted butter / cooking oil

Note: if you use cooking oil, the taste will be more like traditional kueh bahulu

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STEPS OF PREPARATION

  • Preheat the oven to 175 degree Celsius

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  • In a mixer, beat the eggs and vanilla essence until foamy and gradually add in the sugar. Beat until the volume expands to at least twice to three times the original quantity. In this process, you will witness the egg volume starts to expand, getting paler and paler. It will also become stickier and stickier. Once ready, ensure that egg batter drips down rather than flow down towards the mixer. Carefully sift in 1/3 of the flour. Use a spatula to stir until well combined. Repeat the same for the other 2/3 of the flour.

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  • Gradually add in the melted butter, stir until well mixed. it is best to divide the addition of melted butter in three to five times. Ensure that no melted butter was settled down at the mixer.

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  • Transfer to the muffin cups at 3/4 full and baked in the oven at 175 degree Celsius at 20-25 minutes or until a skewer inserted comes out clean.


CONCLUSION

These two versions of Kueh Bahulu is less dry. I gave some to my neighbour and my neighbour loves recipe 1. She said it the type that she looked for but in the traditional flower shape. Therefore, you can also use the recipe using a flower Bahulu mould. Personally, I prefer recipe 2. I found that it taste just like butter cake. As for the name, be it butter cupcakes or Kueh Bahulu is up for you to decide…. It go just nice with a cup of coffee.

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I know it is confusing and I am confused too, so I have my first draft of this simple flowchart to remind me where should this cake be categorized. This diagram is prepared based on preparation method and hence Chiffon category were not included yet. I will try to re-study and update it again. I am no cake baking experts and I hope somebody can highlight to me if this diagram is acceptable  and I will appreciate any feedback.

COMPARISON

Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 10th February 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If You Don’t Have The Mould Try This Macaroon Looked Alike–Kueh Bahulu (蛋花糕)

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INTRODUCTION

Just before Chinese New Year, my cleaner helper asked me if I want a Kueh Bahulu mould. She said another household wanted to throw away the mould and since she knew I like baking, she offered to bring it for me. As I knew this type of mould is not commonly on sale now, I told her that I am more than happy to keep the mould. She brought me this mould just a few days before Chinese New Year and I did not have a chance to prepare this snack before Chinese New Year. Therefore, I have decided to toy with this bronze mould today. I am baking some Kueh Bahulu – a traditional Malay snack.

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Kueh Bahulu essentially is a type of sponge cake or baked Kueh Neng Ko. Ingredients are very simple comprising only eggs, sugar and flour. It is the baked version of the steamed sponge cake that were usually used for praying ceremony but differ in size, shape and preparation method. If you are interested to understand more about the steamed version of sponge cake, you can refer to this post: Back To Traditional Recipe of 1egg:1sugar:1flour- Traditional Steamed Sponge Cake (古早味鸡蛋糕). Preparation is almost the same, beating eggs to light and pale and fold in the flour as light and as swift as possible.

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Realizing lots of readers may not have the Kueh Bahulu mould which is rather difficult to get now, I have decided to experiment if it can be baked in other shapes. I just dropped some spoonful of the batter to a baking tray with parchment paper. I baked and it becomes very crispy like a type of thin biscuits. It is addictive and I finished all that I have prepared during the first bake. I love it so much that I have decided to specially prepare another 2 eggs for this macaroon looked alike Kueh Bahulu. 

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If you want the crispy version, you have to take into consideration the following hints:

  • The eggs have to be well beaten until when you hold it, it drips down rather than flow down;
  • You can go an extra step to stir fry or oven bake or sun dry the flour for a few hours before preparing the Kueh Bahulu.
  • You will also need to bake the bottom for additional few minutes to force out the moisture trapped at the bottom of the mould.
  • There is a need to completely cool the Kueh Bahulu before store in a container, otherwise, the water vapour will be absorbed  back to the Kueh Bahulu making it a bit chewy.

To make it crispy again, re-bake in the oven (at about 100 degree Celsius) or oven toaster for additional 3-4 minutes. It will become crispy again.

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WHAT IS REQUIRED

Servings: Prepare 30-40 Kueh Bahulu

Recipe adapted from: Kueh Bahulu from Kimmy Pleasures

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  • 4 eggs
  • 120 grams of self raising flour
  • 120 grams of sugar
  • Some vanilla essence (optional)

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STEPS OF PREPARATION

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  • Lightly grease a Kueh Bahulu mould and pre-heat the oven and the mould at 200 degree Celsius.

  • In a mixer, beat the eggs and vanilla essence until foamy and gradually add in the sugar. Beat until the volume expands to at least twice to three times the original quantity.

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  • In this process, you will witness the egg volume starts to expand, getting paler and paler. It will also become stickier and stickier. Once ready, ensure that egg batter drips down rather than flow down towards the mixer. Carefully sift in 1/3 of the flour. Use a spatula to stir until well combined. Repeat the same for the other 2/3 of the flour.

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  • Fill the Bahulu mould with the batter and bake in the oven for 8-10 minutes. If you want crispy version, Use a satay stick and take out the Bahulu and ensure that the bottom is facing up. Send back to the oven and bake for another 3-4 minutes (or until your desired texture). Let it cooled completely before store in the container.

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If you do not have the Kueh Bahulu mould, try the following method.

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  • In a baking tray with parchment paper, drop a teaspoon of batter on top of the baking paper. Knock the baking tray against the table top to get rid of any trapped bubbles. (Note: A well beaten batter should not spread like liquids, it should spread rather slowly. In addition, like macaroons, you can draw some circle in the baking paper and transfer the batter to a piping bag. Pipe the batter inside the drawn circle.) Leaves adequate space for expansion (about 1 finger wide). Bake in the oven at 180 degree Celsius for 10 minutes or until the top part turn golden brown. To ensure crunchiness, turn the Kueh Bahulu and baked for another 3-4 minutes. (Note that like cookies, it will be slightly soft when hot). Cooled completely on a wire rack before transfer to an airtight container.

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CONCLUSION

This post came a bit late. It should be issued before Chinese New Year. However, since Chinese New Year is over and if you are still thinking of Kueh Bahulu, you may want to try baking it using the above 3 ingredient simple recipe. If you do not have a Kueh Bahulu mould, do try the macaroon looked alike version. It is equally tasty. Personally, I like the macaroon look alike version.. Remember the few points mentioned if you want your Kueh Bahulu to be crispy. If it become stale, send back to the oven again at low temperature (100 degree Celsius) and re-bake for 3-4 minutes, it will become crispy again..

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 10th February 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1500 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

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