Friday, January 25, 2013

Old fashioned Ji Dan Gao (传统烘鸡蛋糕) Kuih Bahulu

I have two traditional moulds that i must use in this CNY after i bought them for several months. One is this Ji Dan Gao (kuih bahulu) and another one is Kuih Loyang. I have attempted them several times for these two kuih and finally i settled with the recipe that suit to our family preference. Today let's see my kuih bahulu 鸡蛋糕..

IMG_6378 copy

I bet everyone also know what are the ingredients needed for Kuih Bahulu, basically egg, flour and sugar.. I wanted my Ji Dan Gao that taste like in old time, like 阿嬤 time,  very basic sponge cake that full of egg aroma !
And i am great that basically my recipe has achieved what i wanted ! when i enjoyed my 1st kuih bahulu with a cup of coffee, i feel like want to cry, 太感动了! a very basic Ji Dan Gao that full of egg aroma, light but not too dry..

IMG_6398 copy

I have no Ah Mah (grandmother) since i was young, so i can only learn the tips from Jane's Ah Mah..One tip i learnt from her Ah Mah is to sun dry the flour to make it light and dry, as to get a sponge and light cake...i did not sun dry instead i toast flour in the oven, quick and less hassle..another option is to dry fry in a wok ...

IMG_6427 copy

I also remembered last time my aunties they added Kam Zui (fizzy drink or carbonated drinks in Hokkien dialet) when made Ji Dan Gao,  i guess last time hard to get baking powder...this time i use my childhood's favourite Kam Zui  "Kikapoo" ,hehehe..(F&N orange or Ice cream soda also work well) .. i also realized that add this softdrink into batter also help to lighten the batter a bit and makes it easy when mix in flour at the last step..

IMG_6366

i know a perfect kuih bahulu is bake using the old-fashioned charcoal mould..but nowadays we choose to use this aluminium mould and bake in the oven..

IMG_6374

the mould must be hot and greased so cake will not stick to the mould when removing them..

IMG_6363

Next time i will try not to hold the mould using a baking pan, it should has nice golden brown crust but i just afraid it will be too hot to be handled.. 
IMG_6361

it is easy to use bamboo skewer to prick cake and lift out from the mould
IMG_6372

This recipe yield 5 x 12 =60pcs Ji Dan Gao and one mini cake like this..i only have one mould, so i have to bake 5 times..
Ya, i also saw a kuih bahulu recipe in a old flavour magazine, it required to heat up sugar but it did not explain why. After i google for the answer, and learnt that adding hot sugar is to make kuih bahulu shelf life longer which can easily keep for 1 month..I don't think my bahulu can keep for that long, because it was quickly gone just in a day ^_^..anyway, i still heat up sugar in this recipe, you may choose not to follow..

IMG_6443 copy

This recipe will not give you crispy kuih bahulu. When it hot from oven, it has crispy crust but it only last for 1-2 hrs..
And from my past experiences, use cold eggs straight from fridge give thick and stable batter..also make sure to beat for at least 20mins or more until very very stable and thick.


Old fashioned Ji Dan Gao (传统烘鸡蛋糕) Kuih Bahulu
(recipe source: learnt from Jane’s Ah Mah and flavours magazine, re-created by Sonia aka Nasi Lemak Lover)
*makes 60pcs + one mini loaf

5 eggs (large), cold from fridge
IMG_6391 copy 150g sugar
1/8tsp salt
170g plain flour or all purpose flour
3tbsp soda or fizzy drink

Cooking oil, for greasing

Method
1. Pre-heated oven to 180C. Put sugar in a shallow ovenproof dish and place in oven for 2mins or until sugar hot.
2. Add salt into eggs, beat over high speed (KA mixer at speed 8) in a mixer till fluffy (about 2-3mins).
3. Change to medium speed (KA mixer at speed 4), gradually add in hot sugar while beating. Continue to beat for 20mins until thick and pale. Beat over slow speed for another 3mins.
4. Put flour in a shallow ovenproof dish and place in the oven for 2mins, stir flour after bake 1min. Set aside to cool down, then sift flour on a clean paper.
5. Grease oil and heat Bahulu mould in the oven and set to 200C.
6. Add in fizzy drink. Then fold the two end of the paper, slowly pour flour over egg mixture and mix over low speed (KA mixer at speed 2) till combined and smooth. Do not over mix.
7. Remove Bahulu mould from the oven, spoon mixture into mould.
8. Bake for 14mins (no fan) at middle rack or until golden brown.
9. Remove mould from oven and put on wire rack, use a toothpick or bamboo skewer, prick cake with skewer and lift out. Cool on wire rack or bamboo basket. Store in air-tight container once cooled.
10. Grease warm mould again before use and put into oven to re-heat for another 2mins. Continue to bake until all mixture finished.
11. For slight crispy Bahulu, turn cakes onto tray and return to oven at 180C for 5mns. Cool on wire rack (optional).

 
Thanks to Angie sent me this CNY card, feel so nice to receive this hardcopy of CNY card, nowadays peoples only sending e-card included me, hahaha.. She is very busy selling CNY cookies now, wishing her 生意兴隆 !

IMG_6440 copy


I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover




51 comments:

Bakeling said...

Beautiful n traditional!

Sheila Shafeareen said...

nice....my fv kuih bahulu...

Mel said...

Yum....I loves Ji Dan Kao. I like the types that is soft like cake type and not the hard ones. This is really good to go for a cup of coffee or Kopi O. I think I can smell the aroma of this little cakes!

joceline lyn said...

我和孩子们都喜欢这款鸡蛋糕。

Little blue said...

this is my grandma style, i love this...i still can remember when we are kids this type of small cake is popular in Chinese New Year!!

ling yuen chin said...

我没有鸡蛋糕mould, 可以用小小的muffin moulds吗?

Sonia ~ Nasi Lemak Lover said...

ling yuen chin, yes, you can use muffin moulds (i did this method earlier too),,but texture has slight difference..

Amelia said...

Hi Sonia, I love this kueh bahulu.. especially with a cup of kopi-o. yum yum.

Yours look very nice. I like to used F&N orange for this kueh but I yet start any CNY baking. :(

Have a nice day.

Esther Lau said...

I Love all the old fashioned things in this post, e.g. Ji Dan Kao recipe, flowers painted yellow tin plate, coffee cup....
Can't resist theses full of eggs aroma Ji Dan Kao!!!! My Kopi is ready.... :)

Honey Bee Sweets said...

Thanks for all the tips Sonia! I am do so making this kueh Bahulu! I too have the same mould but have not use it yet...looks like this year is the year, lol! :D *excited*

Somewhere in Singapore said...

I loves this but nvr cross my mind to do as beating eggs, not much confident...

Angel @ Cook.Bake.Love said...

Hi Sonia,

Very nicely baked and I really love this series of photos. Well done!

Ann@Anncoo Journal said...

I've made this ji dan gao once, also not crispy type. Yours look very pretty and I want to bring my coffee over too :D

Cass @ 揾到食 said...

Wow..Sonia,
That pot very classic leh :)

鲸鱼蓝蓝蓝 said...

小小一个,配咖啡我最喜欢了:)

Anne Regalado said...

I'm coming over , save some for me as well ! lol They sure look pretty delicious .

Mayck Law said...

我也有这个模,但是尚末开张呢!

Jane Chew said...

i think my amah also going to be famous due to ur big shout liao. Am going to make this next week using ur recipe. Thanks for sharing.

cquek said...

that is my favourite.. i love that..

Li Shuan said...

Love these 鸡蛋糕photos. Ur bahulu looks nice tempting. I bought my mould from last year till now I haven't use once. Since u highly recommended this recipe n somemore got tears.,, I must try try liao hehe...

Mich Piece of Cake said...

Sonia, if I find a mould, I'll be sure to make this!

divya said...

Superb recipe.. Mouthwatering..

huikhee and yoonlai said...

看见这小蛋糕,让我想起公公,因为他在世的时候,我们每逢新年必定做给他吃。好喜欢你这种咖啡杯,很有怀旧的感觉。 :D

Karen said...

Very beutiful Ji Dan gao.. i saw so many blogger friends made this .. i must try dy..hehe

Sue Sue said...

Hi Sonia, ya i remember my ah mah also added orange kam chui to it.

Little Corner of Mine said...

Love the mould! So pretty!

Lite Home Bake said...

Pretty little things you got there! This one is made by my MIL every year without fail. I feel so blessed to have her do that. These little cakes do evoke lots of childhood memories :) When I read the part on how your tears were welling up when you tasted your bahulu with the kopi-o, i felt my emotions choking up too ! Well done!

蚊子 said...

This few days i can found every kind of CNY dishes and cookies from your blog! really make me learn a lot of recipe!!

Chef and Sommelier said...

Hi Sonia! Congratulations! The shots were very well taken. The old coffee cup, basket and the tingkat container... so nostalgic... I love all the shots...

... and of course the all-time childhood favourite.. Kuik Bahulu! Thanks for sharing this... Thanks for the memories!

Eileen, Hundred Eighty Degrees said...

Hi Sonia, I am tempted to make this since I have this traditional mould bought 10 years ago.... nvr use before. Love the shots: )

Gloria said...

just beautiful Sonia!

Angelic Heart~ said...

Your kuih bahulu looks lovely~
Coffee and Kuih Bahulu is perfect match!
Thanks for the recipe~

Jessie-CookingMoments said...

Learned a few more tips for this kuih bahulu. Thanks!

Nadji said...

Ces petits biscuits sont magnifiques.
Je regrette de ne pas avoir ce moule.
A bientôt

Baby Sumo said...

Your bahulu looks nice, Sonia. Fortunately the Flavours magazine recipe works... I tried 3x recipe from the magazine and always fail one! Damn sad.

http://mintyskitchen.blogspot.com.au/ said...

Sonia, your recipe for kuih bahulu is sure a keeper. Thank you for sharing. I am going to try making this - for the very first time!

My Little Space said...

I love kuih bahulu with crispy and hard crust due to the sugar contained. And it lasted longer in a container too. This non crispy version is our Chinese style so don't be curious if it is not crispy. hehe... Yours turned out just beautifully.
Gosh, I really have no time to make any cookies this year.
Kristy

Anonymous said...

Hi, gonna try your recipe but how much fizzy drink in replacement of baking soda? 3 tbsps also. Thanks :-)
Gene

Nami | Just One Cookbook said...

Beautiful pictures Sonia! I love how you take pictures. These are especially dangerous as I can pop a few pieces into my mouth every time I pass by the kitchen after I bake. Looks so yummy...

Sem said...

your post just came in time, as i have just bought two kuih bahalu moulds from Melaka yesterday, would love to try your recipe as l like kuih bahalu very much.

Anonymous said...

Hi, Sonia. Thanks for sharing your interesting recipes and photos. So far I've made the pork jerky and it was tasty! Have tried making cake with cream instead of butter? Tender and fine texture:
http://www.realbakingwithrose.com/2010/01/whipped_cream_cake.html

Regards,
JY

Kit @ i-lostinausten said...

These kuih bahulu look so pretty & yummy! It's been ages I've not had this kuih. I should have bought the tin mould when I was back in M'sia last year! Love the shape of your kuih bahulu! ;)

kimmy said...

Hi Sonia, do I need to grease the mould for every batch of baking? I didn't do this but the cake can be easily removed.

Gwen Ng said...

Hellos! Chanced upon ur website as i was googling.for kuey bahulu recipe. Love how ur webby is - sincere and full of love. :)
Tried this recipe but failed terribly as the cakes became super hard when cold. Suspect it is due to the under beaten eggs (hand beaten... no mixing machine then).
Just wondering if u hv the recipe for those crispy type kuey bahulu? Thinking of trying again now tt i hv access to the mixing machine.

Sonia ~ Nasi Lemak Lover said...

Gwen, sorry I don't have a crispy type kuih bahulu. With these basic ingredients, it is hard to achieve crispy kuih, and I dont' want to know other substances that they have added to achieve crispy kuih..

ESPL Eteli said...

Hi Sonia, can you advise the location or shop where I can buy a traditional mould using charcoal method!! I think it's very fun though it's worth it

Gwen Ng said...

Oic, hahas. I shall attempt this recipe again nevertheless. Thanks!

Jenifer Ho Sor Lay said...

To make the kueh balu crispy and hard, you can try don't add flour into the eggs batter all at one time, you can use a soup bowl to scoop the batter about 2 big soup scoop and add the flour about 2-3 tbsp full and mixed it well, and quickly scoop into the mould and put to bake immediately. Adjust the flour and batter according to your taste texture.

Anonymous said...

Wow look nice I want to try to make it!

Anonymous said...

How long can we keep this kueh bahulu?

Mari House said...

Hi, may i know what is the weight of your eggs?

Blog Widget by LinkWithin