Experimenting with my Kueh Bahlu moulds

Recently I had bought 2 kueh bahlu moulds. I had seen the recipes somewhere but I guess I didn't bookmark it down then. After buying my moulds, I was very tempted to try out baking some kueh bahlu myself and I had came across some recipes for trial and error... So let's see which ones are your favourite??

These Kueh Bahlus were quite tricky. Getting the right texture wasn't easy, and I had read some of the comments that the flour has to be fried, sugar had to be toasted, the eggs & sugar had to be beaten till ribbon stage... Though all the simple ingredients that they had, getting the right texture was a challenge.

I had made some modificiations to 2 recipes that I had tried and finally got the right texture, the way I wanted them to be.

Crispy on the outside and soft in the inside. These kueh bahlus still stayed the same texture as they were when they were freshly baked. and even after a few days.

My hubby and the kids, my helper and my friends said that these bahlus were fantastic. Especially my hubby who finished quite a bit of them.

These are my moulds, the big one of 12s and the small one of 7s. You should be able to get them in those shops selling pots & pans, plates, kitchen utensils etc.

As I had mentioned earlier, I had tried different recipes.

One is from Kandy's Kitchen and the other from The Waitakere Redneck's Kitchen

These kueh bahlus are from The Waitakere Redneck's Kitchen

It has a very soft texture and it puffs up nicely at the bottom as u can see from the picture below.

Recipe calls for:

1 large egg

30g sugar

1/4 tsp vanilla essence

30gm plain flour

1/8 tsp baking powder

However these bahlus will turn soft and sticky the very next day.

These kueh bahlus are from Kandy's Kitchen

Recipe calls for

320g sugar

320g eggs (about 6 eggs)

225g plain flour (dry-fry for 15 mins)

These bahlus are great!

Except for one thing.

No baking powder...

It does not puffs up nicely at the bottom. So I had use the same recipe but added a little baking powder to get the puffing effect at its bottom.

Look at my comparision pictures below.

With and Without Baking Powder.

Comparing the texture from The Waitakere Redneck's Kitchen and Kandy's Kitchen

We personally preferred the ones from Kandy's Kitchen as they were crispy on the outside and soft on the inside and they still maintain the same texture for the next 2 days.

Recipe as adapted from Kandy's Kitchen

(with slight modifications, using 2 eggs portion, yeilds about 20 kueh bahlu)

Egg & Sugar ratio is 1:1

106g sugar

2 eggs

75g plain flour

(dry-fry for about 5 mins)

1/4 tsp baking powder 

(for the puffing effect)

Method:

1. Dry-fry the plain flour over low heat till light for about 5 mins. Set aside to cool.

2. Brush mould with oil and heat in a preheated oven at 200C till hot.

(Take note: Mould must be greased & very hot before you place the batter in)

3. Beat eggs & sugar together at high speed for about 10mins, till thick, ribbon stage, and the color becomes light & pale yellow.

4. Mix in the sieved fried flour into the egg batter. Mix well. (Do not over mix)

5. Pipe the batter into the hot oiled mould and bake for 10~15 mins or until it turn light golden brown. Unmould the kueh bahlu and let it cool. Store in a air-tight container.

Keeps well in an air-tight container for about 3~4 days.