Traditional Food - Kuih Bahulu

The Origin of Kuih Bahulu

 

      Kuih Bahulu is a traditional  Malay cakes from the olden days. The duration to make Bahulu takes a long time of preparation mixture to the combustion process. Bahulu has become the main menu in Malay dish on feast days or on occasions of greatness, such as Hari Raya and Wedding Ceremony. Ability to provide good Bahulu in appearance and taste the pride of and individual because it is the focus on Bahulu's fan. On direct exposure to preparing Bahulu pastry from previous generations, then our present generation is determined to inherit the family continuity in the baking of bahulu.

      In other words, Kuih Bahulu are small sponge cakes, very soft. Traditionally were baked in special mold over coal oven, now baked in the home oven. Kuih Bahulu is also popular in Brunei, China and India.

 

 

Ingredients

 

•  175  grams of white wheat all-purpose flour

•  175 grams of sugar

•  3 egg

•  1/2 teaspoon of natural vanilla extract

•  1 gram of baking soda

•  15 grams of butter

 

 

 Nutritional Intake per 100 grams

 Vitamins 0%

 Proteins 9%

 Carbohydrate 80%

 Lipids 7%

 Fibres 1%

 Minerals 1%

 

 

 

 

 

How to make Kuih Bahulu

 

1. Whisk the eggs with sugar until fluffy and pale.

2. Add the vanilla extract and sift the flour and baking sod on top of the egg mix, a little at a time.

3. Grease with butter Kuih Bahulu molds and poor into the batter.

4. Bake in preheated oven at 200 degree celcius for 15 minutes or until golde brown on top.

5. Let cool and remove the Bahulu from molds

 

 

 

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