Traditional Bahulu

 

Kuih bahulu or what we sometimes call Asian Madeleines. 

Perfect as an afternoon coffee snack or break . This is similar to making the traditional steamed Ji Dan Gao cake, except this is the baked version. Traditionally, we baked the cake using special brass-mould with a decorative pattern in an oven.  I love the simplicity of the cake itself.  The texture is soft and spongy on the inside and slightly crusty on the outside.

Kuih Bahulu

Ingredient

• 3 eggs
• 100 gm sugar
• 100 gm Wheat flour
• 1/2 tsp baking powder
• 1 tsp essence vanilla

Direction

• In a mixing bowl whisk eggs lightly till slightly foamy add sugar beat until fluffy.
• Add wheat flour +, baking powder and vanilla essence into eggs mix batter in batches until well combine. Whisk batter should leave a trail consistency.
• Scope batter into mould and tap lightly a few times to release any air bubbles before placing in Oven to bake.

Note: You may opt to add or not to 1 tablespoon of corn oil / Colavita extra virgin olive oil for healthier choice.

Baking: I am using normal dry method. Oven brand Used: KHIND OT 52R

Pre-heat 180c 10 minutes
Baking time
180 c - 20 minutes or until golden brown (depending on your own oven setting.

Fried Crispy Calamansi / Squid

 
FRIED CRISPY CALAMASI  / SQUID 

Ingredient 

• 500 g Squid
• Sufficient cooking oil 

Ingredient 

• 100 g All purpose flour
• 20 g tapioca flour 
• 20 g rice flour 
• 2 tsp chicken granules. 
• 1 tsp salt

Direction 

• Wash and cut squid around 2-3 cm. Pat squid using a clean kitchen towel until completely dry.
• Marinate using chicken granules and salt. Sprinkle and coat with flour.
• Set aside to marinate for 20 minutes. After 20 minutes coat with the balance flour 2nd coating.
• Set aside to rest 10 min before frying . 
• Heat up sufficient cooking oil to fry using high heat.
• Add in squid , stir fried until golden brown and crispy .
• When the batter are evenly golden brown they are ready to dish up .
• Drain on a kitchen paper to remove excessive oil.

Kuih Loyang

 

KUIH LOYANG 

Ingredient 

• 200 g Rice flour    
• 70 g corn flour
• 3 large egg
• 110 g  sugar
• 1/2 tsp salt
• 1/2  tsp kapur
• 220 g coconut milk or (from 110 g Kara brand coconut creamer  + 110 g plain water)

Sufficient coking oil  (for deep-frying)
Bee hives cookies mold

Direction 

• In a mixing bowl, combine all the ingredient, mixed well until smooth and combine well. 
• Sieve and set aside to rest for 20 minutes
• Heat oil in a wok. Dip mould to heat up a second or until hot.
• Stir batter before dipping the mould into it. Shake excessive oil away. Then dip into batter and shake excessive batter before dipping into hot oil without touching the bottom of the wok. In a second slowly shake to remove batter from mould. Repeat until complete the whole process until finished. 
• Transfer to a wire rack to drain off access oil.

Kuih Kaswi

 

Kuih Kaswi- Laysee's Kitchen

A: Coconut Topping

• 50 g freshly grated coconut, white top portion 
• A pinch salt
• Note: Steamed grated coconut with salt for 10 minutes. Set aside.

B: Ingredient - Pandan Extract

• 8  pandan leaves 
• 150 ml water 

C: Ingredient 

• 80 g sugar- for making syrup
• 250 ml water - for making syrup
• 1/3  teaspoon Kapur 
• Sufficient corn oil for greasing chinese teacup.

D: Ingredient - Batter 

• 40 g All purpose flour 
• 20 g  Rice flour 
• 30 g Corn flour 
• 30 g Tapioca Flour 

Direction 

• Blend pandan leaves get 150 ml pandan juice
• In a saucepan bring sugar and water to boil for syrup set aside.

• Combine all flours and kapur in a bowl. Gently add in pandan water 
• mix till you get a smooth batter, follow by sugar syrup  (Sieve for smooth batter)

• Grease teacups with oil. 

• Prepare a boiling hot water steamer, place tea cups into steamer, preheat for estimate 1-2 minutes

• Stir constantly before pouring batter into cups, remove excess bubble floating on the surface 

• Wipe the lid dry and steam for 15-20 minutes.

• Steaming complete server with coconut.

Important tips:

Open the lids after five minutes to remove the steam. Wipe the  lid quickly closed back.  Repeat a few times every 5 minutes. This will give a smoother surface.

This recipe makes 10 chinese teacups.  You will be able to get if your using a smaller teacups .  

Sunquick Orange Nutella Swiss Roll

 

Sunquick Orange Nutella Swiss Roll

Ingredient - Egg Mixture

• 5 egg yoke 
• 20 g castor sugar
• 60 g milk  
• 60 g corn oil  serimurni 
• 100 g Superfine Cake flour
• 1 tsp Orange essence
• 2 tbsp Sunquick Orange juice

Ingredient -Meringue 

• 5 egg white
• 60 g Castor Sugar
• 1/2 tsp cream of tartar

Filling

• 120-150 g Nutella 
• Sufficient hot water to blend into a thick paste.

Preheat Oven Upper and Lower to 160c  15 minutes
Baking 9" X 11" Spread parchment paper.

Direction for Egg Mixture

• Lightly beat egg yolk  (I strain it) then add castor sugar mixed till well combine. 
• Heat up a small sauce pan add in corn oil till lightly warm immediately switch off the heat. Add in milk mixed until well combine.
• Using a siever sieve in flour, a little at a time till well combine. 
• Add in Sunquick orange and  orange essence mixed till runny smooth no lumps.
• Set aside.

Preparing -Meringue

• In a mixing bowl, add cream of tartar into egg white, beat till soft foamy.
• Gradually add in castor sugar in 3 batches n beat till  stiff peak 
• Fold meringue into yolk batter in 3 batches using a hand whisk until well combined and smooth texture and we are ready to pour in our baking pan.

Baking at @160c Upper and lower knob setting for 20 minutes.