BAHULU

I got to visit the kitchen of the shop that sells Bahulu.  The shop people allowed me to go in and see them making the famous Malay cakes and to take photographs.

Bahulu is a Malaysian favourite during festivals. It is soft and the texture is slightly dry texture.  There are also ones that are a bit moist but the shop that I went to made them dry.  Kueh bahulu comes in different shapes, but the popular ones are the goldfish and the button.

RECIPE FOR KUEH BAHULU

Ingredients

3 egg yolks

4 egg whites

100gm sugar

Half teaspoon vanilla essence

100gm wheat flour

1 tablespoon tapioca flour

Quarter teaspoon baking powder

Directions

1. Sieve wheat and tapioca flour together with baking powder.

2. Whisk the eggs and sugar until stiff.

3. Add the vanilla essence.

4. Fold in 20grms of sifted flour with 100ml of egg batter. Preheat oven to 250 degrees centigrade. Lightly grease the mould (to prevent the bahulu from sticking) and spoon in batter. Do not fill to the top. Bake bahulu for about five minutes.

Alternatively, you can bake bahulu the traditional way – using charcoal fire. You have to place the hot coals on top of and under the mould.

Bahulu keeps quite well in an airtight container, but will harden with time.

Source: http://asiarecipe.com/maldesserts.html#Bahulu