Kueh Bahulu

Summary Not available

  • 5 cold eggs (preferably big eggs)
  • 125 g raisin flour (sifted)
  • 125 g castor suar
  1. Beat the eggs and sugar together on medium speed in a standing mixer for at least 15 minutes till the batter is very creamy and thick

  2. Reduce the speed to lowest and add in the flour in 2 additions, allowing the mixer to stir in the flour for approximately 10 seconds each time

  3. (If flour lumps exists thereafter, use a spatula and gently stir into the batter

  4. ) Be caution and DO NOT overmix

  5. Preheat the kueh bahulu mould at 200 degrees C in the oven for at least 20 minutes

  6. Remove and spray non sticking coating or grease oil abundantly all over the mould

  7. Fill up the mould with the batter and bake in the oven for 12 minutes on NON-FAN mode

  8. Remove and use a satay stick to remove the kueh bahulu gently

  9. Cool completely before storing in containers

  10. Grease again and continue with the remaining batter

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