A little crusty, sweet and fat free and available in the cutest of shapes.I had them first in the Big Apple ,at the Berjaya Times Square Hotel, Kuala Lumpur with my breakfast expresso.
I know mine are not perfect,but I promise you,I'll get there
My coffee is sugarless and as we were up at 0530hrs(the time for Suhar as we had a flight to catch), that coffee was meant to alleviate a headache.A cute chef preparing the eggs suggested I try dunking these in my cup of Java.
And when I did I found them to be better that donuts that ought not to be dunked.
And when he told me that tjey had ZERO fat...I fell in love with these cute little Madeline like Kuih Bahulu.
He also told me that they were better stale.
I agree.
I got these two trays in Georgetown, Penang. There was a tray with fish too, but it was broken... and we never had the time to scout more.
After looking for the recipe and tips , I prepped for a disastrous first time.
It was a disaster, as the tray was not hot enough.
I managed to get the tray hot and my oven temp perfect for the next two trays...
That's all the sugar I can permit myself. Remember, Mission Weight loss.
You may never try to make them and envy me my trays ,but they are the cutest.
for the
Kuih Bahulu Zero Fat
you need
2 eggs
1/2 cup self raising flour
1/2 cup powder sugar
1/2 tsp vanilla extract
Preheat the oven to 180°C or 375°F and oil the trays and place the kuih Bahulu trays at the bottom of the oven to let them heat up.
You need them to be hot.
Crack the eggs and start whipping them with your stand mixer or hand mixer. I use my Hamilton Beach hand blender.
When the eggs froth up add a spoon full of sugar at a time and continue to whip them till they reach ribbon consistency.
Make your own self raising flour by removing a spoonful of all purpose flour from 1 cup. To this add 3/4 tsp baking powder , 1/4 tsp baking soda and a pinch of salt. Mix well and sift and bottle.
Use 1/2 cup of this flour in the Kuih Bahulu.
Whip the eggs and now add the vanilla essence and whisk again.
Using a metal spoon to cut and fold 1/2 cup self raising flour into the whisked eggs.
Pull out the Kuih Bahulu tray one at a time and place on a tea towel. With two spoons fill each hole upto 3/4 and pop back .
Speed is of the essence.
You'll need 8 odd minutes, and the tops will become golden. Pull the trays out after a minute and remove each cake with a skewer while hot.
Enjoy.
My first tray was not hot enough so the cakelets deflated, but the subsequent two were fantastic.
I stored them in tupperware, and the next day onwards, the little Kuih Bahulu were crustier and like cookies with a soft center.
Yummmm.
The breakfast banquet at the g Hotel, Kelawai, Penang served Kuih Bahulu in so many other shapes. The thing I rue, is not finding more shapes.
I am planning to do cookies in the tray next time after the next lot of Kuih Baluha.
So what are you baking today???
