This is the latest video for making kueh bolu
Ingredients:
Egg and sugar ratio is 1:1 part
320g sugar
320g of egg ( about 6 eggs)
225g of plain flour(dry-fry over low heat for 15mins)
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| Sieved fried flour |
(1) Dry-fry flour with pandan leaf(optional) over low heat till light. Leave to cool.
(2) Brush mould with oil and heat it in a preheated oven at 200°C till hot.
(3) Beat eggs (at room temp)and sugar together for about 30 mins, till thick and the color become light yellow. Please refer to my latest video.
(5) Repeat step 4 till mixture finishes.
(6) Store in an airtight container.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover
The old video showing homemade kueh bolu
Oh, we were making the same thing huh,,yours look good too. I noticed that you did not put a pan to hold the mould , not hot to handle the mould? But I can see you have nice and even color.,
ReplyDeleteOh quite ok may be I have thick skin :p...joking, anyway I place mould at the lower rack for the begin 5mins, later at the upper, so as to get a even colour. I made these yesterday and they are still crispy.
DeleteThanks
wow yours looks v v v yummy! may i ask purpose of dry frying the flour. can i skip that? why must step 4 be done in batches not all at once? i just bought d takada kueh bolu maker any idea if browning will be d same?
ReplyDeletetks much
By drying the flour throughly, the outer layer of the cake will be crispy and inside will be soft. Step 4 is done in batches so as to avoid deflation of the egg mixture. Once the flour has been folded into the eggs mixture, it will start to deflate slowly and at this point the cake batter needs to baked ASAP. If u have limited moulds as I do, u wouldn't want to mix everything together as by the time u are about to bake the last batch, the batter would've deflated substantially and result not so desirable. As for the kueh bolu maker, i'm not really sure as I haven't used it before.
DeleteI have never seen the fish shaped mould, may I know where you bought it?
ReplyDeleteOh, I bought it from Phooh Huat a few years ago.
DeleteHi Kandy, I made this too but not very satisfied with it. Thanks for sharing this recipe and the valuable tips about good kuih bahulu. I'll try again.
ReplyDeleteThanks! I hope you can try making again.
DeleteHi kandy, my dad tried your recipe yesterday. It was interesting to see the outcome after trying recipes that include baking powder. We did find yours sweet. Could we reduce the sugar without affecting the texture of crispy and soft?
ReplyDeleteThe cake will not be crispy at the outer layer if you are reducing too much sugar, otherwise it shoud be fine.
DeleteHi - I am very interested to find where y o buy the mould ? Can we also replace plsin flour for rice flour
ReplyDeleteFrom Phoon Huat. No cannot. Just use plain flour or cake flour.
ReplyDeletehi, may i ask, do i sieve the flour before dry frying or dry fry the flour first and then sieve it?
ReplyDeleteAfter you dry then sieve the flour.
DeleteHi Kandy, thank you so much for being so generous to share the tips. Can I ask why mine is only crispy for a while and then becomes soft? The bottom of the bolu is dark but Top (after pouring out the cake) is white. It is not as even and crispy as yours...
ReplyDeleteWhen the mould was not preheated properly, uneven color will happen and that why it was not crispy.
DeleteWhen the mould was not preheated properly, uneven color will happen and that why it was not crispy.
DeleteWhen the mould was not preheated properly, uneven color will happen and that why it was not crispy.
DeleteWhen the mould was not preheated properly, uneven color will happen and that why it was not crispy.
DeleteTo get an even color, I place the mould at the lower rack for the begin 5mins, later at the upper, so as to get an even colour.
ReplyDeleteThis recipe can make how many pcs?
ReplyDeleteCan you advise how to season new kueh bolu mould from Ailin Bakery?
ReplyDelete