Скачать или смотреть Malaysian Madeleines | Kuih Bahulu | Bahulu Cermai | 传统烘鸡蛋糕 [Nyonya Cooking]

“Kuih Bahulu” is a fluffy egg cake with a slightly crusty layer and a welcome kuih (bite-sized snack) in Malaysia. It is also known as Asian madeleines. Give these cute desserts a try.

https://www.nyonyacooking.com/recipes...

As a child, I have always loved kuih bahulu. Interestingly, they come in all sorts of shapes — fishes, flowers and, most commonly, sea shells like those shown in this video. I really could not resist them for it is light with a subtle sweetness making it much healthier than the cakes out there.

Making these kuih bahulu may seem simple but it is actually quite a daunting task. Nevertheless, here are a few tips to help you along to achieving the perfect kuih bahulu

Bake or “dry fry” flour in order to create fluffy kuih bahulu.
Heat sugar to enable kuih bahulu remains fresh for up to 2 weeks.
The mould, filled with enough oil must first be heated in the oven.
Another tip which was not mentioned in the video is to pour tamarind juice into the mould and leave overnight before you start using the mould. The next day, rinse the mould quickly with water and place it a lightly heated oven until it dries completely. After that, continue with the baking process.

Generally, kuih bahulu can be kept up to 1 month in air tight containers.

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