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.
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.