Just love the strong jackfruit aroma.
Ingredient
- 3 eggs ( Grade A= 63 g)
- 100 gm sugar
- 100 gm Wheat Flour
- 1/2 tsp baking powder
- 100 g Jack fruit puree (heavy duty blender- blend without water)
- In a mixing bowl hand mixer- beat eggs lightly till slightly foamy
- Add sugar in 3 stages beat until fluffy like meringue.
- Sieve wheat flour and baking powder into meringue in 3 batches until well combine.
- Add in puree combine well.
- Batter should leave a ribbon trail consistency yet not runny, that's is what we are looking for.
- Pour in batter into paper cups. Ttap lightly a few times to release any air bubbles.
- Place baking tray on the 2nd level in oven to bake until evenly golden brown.
- Remove from oven and allow it to cool down.
- Return to the oven to bake another 15 minutes until you notice the topping caramelised.
180c 20 minutes
Baking time
180 c - 20 minutes
200 c - 20 minutes
Oven brand Used: KHIND OT 52R
Note:
- 3 simple main ingredient : flour, egg and sugar
- You may choose using flavors like Vanilla, Strawberry, Chocolate or Bananas essence.
- One of the reason why bahulu fails to stay crusty depends on the timing and skill of your baking, They must be all rounder evenly golden bake yet crusty in the outside .
- Do not reduce the sugar to have a crusty effect.
- Allow it to cool down before storing in a tight container.
- To ensure bahulu last longer. warm up sugar and flour separately in a microwave just to warm it up before using this will allow bahulu to be kept longer.
Sharing my previous plain Bahulu cupcakes.
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| This is using paper cup |
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| Using my old mum's 35 years Bahulu mould. Print are not so sharp anymore. |
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| This is using paper cup liners |