Laysee's Kitchen

KUIH BAHULU

KUIH BAHULU

Ingredient

3 eggs ( Grade A, I weighted and it was 160 g eggs )
100 gm sugar
100 gm Wheat flour
1/2 tsp baking powder
1-2 tsp essence vanilla (this depend on the brand your using how strong you prefer)

Direction

In a mixing bowl hand mixer beat eggs lightly till slightly foamy add sugar beat until fluffy,
Sieve wheat flour and baking powder into eggs mixture batter in 3 batches until well combine Add in essence of Vanilla mixed until combine.
When raising the hand mixer the batter should leave a trail consistency yet not runny, that's is what we are looking for
Pour in batter into cupcakes mould on a baking tray, tap lightly a few times to release any air bubbles. Place baking tray on the 2nd level in oven to bake until evenly golden brown.

Preheat Oven
200c for 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 to Vanilla, Strawberry, Chocolate or Bananas essence.
One of the reason why kuih 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 kuih 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.

This Kuih Bahulu is from my 1st attempt making bahulu using bahulu mould.
Using the same recipe but sorry the print is not as sharp cos I amusing my mum 35-40 years old bahulu mould.

MATCHA GREEN TEA POPPY SEEDS CUPPIES

Matcha Green Tea Poppy seed Cuppies
Ingredient: Match paste

1 1/2 tsp Matcha green tea powder
3 tbsp warm water
(Dissolve matcha green tea powder with warm water)

Ingredient: Eggs Mixture

4 egg yolks
20 g caster sugar
45 g corn oil
60 ml milk
100 g Superfine Cake flour

Direction - Preparing Egg Mixture

Heat up a saucepan add in oil till lightly warm, you'll see tiny bubbles.
Add in milk combine until both well incorporated
Add in cake flour combine smooth texture and allow to cool down
Mixed egg yolk and castor sugar until well combine then set aside to rest

Ingredient: Meringue

4 egg whites
1/2 tsp cream of tartar
60 g castor sugar

Direction preparing Meringue

In a mixing bowl whisk egg white using electric hand mixer
Add in cream of tartar continue to whisk for 2 minutes, add in castor sugar in 3 stages until firm peak.
Add meringue in egg mixture in 3 stages until fully combine.
Add in 2 tbsp poppy seeds into meringue and combine evenly
Transfer the batter into cupcakes paper on a muffin tray,
Gently tapping 3-4 times to release air pocket. Place cake pan into oven

Preheat Oven 150c for 20 minutes.
Bake in oven temp
120 c- 20 minutes
150 c -20 minutes
160 c -10 minutes

Note:
Yield 11 cupcakes

For the Whipped Cream fillings
100 non dairy whipped cream
15 g caster sugar
1 tsp Vanilla Essence

Bottom Layer
90 g rice flour
15 g green pea Hoen Kwe flour
15 g tapioca flour
150 ml water

120 g sugar
240 ml pandan water ( from 10 blended pandan leaves + water =240ml)
1 tsp alkaline water (air abu)

Preparing the green layer
Heat up 240 ml pandan water, add sugar dissolved until become syrup set aside to cool.
Combine all 3 types of flour water to dissolved in in a mixing bowl until lumps free.
Pour in pandan syrup, lye water and mixed until smooth without lumps,
Sieve and set aside.

Direction for Double boiling
I used traditional double boiling method to thicken mixture to soft custard

In a medium heat bring batter to a double boiling method keep stirring slowly until slightly thickens and soft custard look alike.
I am using 16 x 13 cm aluminium pan
Pour into the steaming pan and steam with medium heat estimated 20 minutes
Touch the topping and the mixture must are free from wobbles before pouring white layer custard.

Let's proceed to the next white coconut layer

Ingredient for white coconut layer
Top Layer
40 g rice flour
20 g cornflour
150 ml water
1 1/4 tsp salt
300 ml fresh coconut milk

Direction
Combine rice and cornflour and water into a mixing bowl with water till smooth.
Gradually pour in coconut milk and salt, stir well then until batter are smooth, set aside.

In a medium heat bring batter to a double boiling method keep stirring slowly until slightly thickens .

When the green custard is ready steamed slowly and softly pour this on green layer custard.
Steam with medium heat for another 15 minutes or until well steam.
Cool completely normally takes 2 hours before slice.

Sharing images :

FOR SAMPLE ONLY

SESAME MALTOSE DODOL

SESAME MALTOSE DODOL
Ingredient A

100 g Glutinous rice
300 ml water

Ingredient B

200 g Maltose
150 g castor sugar
20 g cooking oil

150 g mixed toasted Black and White sesame seed.

Direction

Toast sesame seed in pan for a few minutes to achieve the nutty aroma & set aside to cool
Mixed glutinous rice flour with water until dissolve and set aside.
In low heat non stick wok and pour in sugar and maltose stir until sugar dissolve
Add glutinous mixture slow keep stirring non stop as the dough will slowly starts to thicken
As the dough thicken add in 10 g cooking oil keep stirring until becomes a dough.
Spread toasted sesame seed on a tray and pour on the dough making the desire shape.
You will have to continue sprinkling toasted sesame until all the dough are cover.
Cut desire shape.

MATCHA GREEN TEA CHIFFON CAKE

Matcha Green Tea Chiffon
Ingredient: Match paste
2 tsp Matcha green tea powder
2 tsp warm water
(Dissolve matcha green tea powder with warm water)

Ingredient: Eggs Mixture

5 egg yolks
20 g caster sugar
50 g corn oil
60 ml milk
80 g cake flour