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Sunday, 31 May 2015


Have been wanting to bake some crispy kuih bahulu
but many of the recipes I tried were
soft little zi tang kao

Gathering the informations from various bakers
I have finally arrived at this:

Crispy Kuih Bahulu

160g plain flour (replaced 1 Tbsp with rice flour)
1/4 tsp baking soda
3 eggs
150g sugar
1 tsp vanilla essence

oil for brushing moulds

1) heat flours in the oven 150'C for 10min, turning half way, let cool
2) beat eggs, add sugar & beat until thick, pale & sticky
3) add vanilla
4) fold in sifted flours & baking soda
5) grease moulds generouly & heat up the moulds, must be very hot!
6) fill the kuih bahulu moulds until almost full
7) bake in preheated oven 180'C for 10-15 until golden brown
8) lift up kuih bahulu from moulds with a toothpick
9) clean moulds before the next batch, repeat No.5
10) store in airtight containers, can last for 2 weeks

1) to make sure the moulds are well heated up before pouring
    in the batter. If not, the batter will stick to the moulds when baked.
2) When the mould get stuck with crumbs, clean the moulds!

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