This looks really simple, right ? Only 3 ingredients, mix and bake. That’s it. But when I was doing it, I realised it doesn’t seem as simple as it seems. First, you might tend to over-mix easily, which will yield a hard and tough cake thereafter. Secondly, the batter sticks horribly to the baking pan if it is not hot enough and greased well. Thirdly, the ratio of egg to flour has to be right to bring out the eggy taste of it. Well, I encountered all 3 of the problems above !! Hahaha !! So sway lor !!
But after some tries, finally gotten it right and the hang of it. There are a few recommendations that I gotten from online, such as stir frying the flour before using it, which I attempted on an earlier attempt. Well, I would say, the difference is not so significant, so I gladly skip that thereafter. Then there was also the recommendations to flip the cake over and bake it further to yield a more crusty skin. Personally I prefer a non-crusty skin for one, secondly when I flip over and bake it further, the cake turns even drier and slightly harder upon cooling. To be honest, I much prefer it as a soft sponge cake instead. So you can be sure I eliminate this step as well on the next attempt.
It’s actually up to individual preferences I guess… But the most important I would think is the mixing part. Over-mixing is a big no-no. Otherwise your whole batch of batter might just go to waste. So do take caution when mixing.
Enjoy !!
- 5 cold eggs, preferably big eggs
- 125g self raising flour, sifted
- 125g castor sugar
- 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.
- 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. (If flour lumps exists thereafter, use a spatula and gently stir into the batter.) Be caution and DO NOT overmix.
- Preheat the kueh bahulu mould at 200 degrees C in the oven for at least 20 minutes. Remove and spray non sticking coating or grease oil abundantly all over the mould. Fill up the mould with the batter and bake in the oven for 12 minutes on NON-FAN mode.
- Remove and use a satay stick to remove the kueh bahulu gently. Cool completely before storing in containers. Grease again and continue with the remaining batter.
