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..
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 ...
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..
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..
the mould must be hot and greased so cake will not stick to the mould when removing them..
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..
it is easy to use bamboo skewer to prick cake and lift out from the mould
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..
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
150g sugar
1/8tsp salt
170g plain flour or all purpose flour
3tbsp soda fizzy drink (Not baking soda!!)
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 ！
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover
71 comments:
Beautiful n traditional!
nice....my fv kuih bahulu...
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!
我和孩子们都喜欢这款鸡蛋糕。
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!!
我没有鸡蛋糕mould, 可以用小小的muffin moulds吗?
ling yuen chin, yes, you can use muffin moulds (i did this method earlier too),,but texture has slight difference..
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.
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.... :)
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*
I loves this but nvr cross my mind to do as beating eggs, not much confident...
Hi Sonia,
Very nicely baked and I really love this series of photos. Well done!
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
Wow..Sonia,
That pot very classic leh :)
小小一个，配咖啡我最喜欢了：）
I'm coming over , save some for me as well ! lol They sure look pretty delicious .
我也有这个模，但是尚末开张呢！
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.
that is my favourite.. i love that..
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...
Sonia, if I find a mould, I'll be sure to make this!
Superb recipe.. Mouthwatering..
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
Very beutiful Ji Dan gao.. i saw so many blogger friends made this .. i must try dy..hehe
Hi Sonia, ya i remember my ah mah also added orange kam chui to it.
Love the mould! So pretty!
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!
This few days i can found every kind of CNY dishes and cookies from your blog! really make me learn a lot of recipe!!
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!
Hi Sonia, I am tempted to make this since I have this traditional mould bought 10 years ago.... nvr use before. Love the shots: )
just beautiful Sonia!
Your kuih bahulu looks lovely~
Coffee and Kuih Bahulu is perfect match!
Thanks for the recipe~
Learned a few more tips for this kuih bahulu. Thanks!
Ces petits biscuits sont magnifiques.
Je regrette de ne pas avoir ce moule.
A bientôt
Your bahulu looks nice, Sonia. Fortunately the Flavours magazine recipe works... I tried 3x recipe from the magazine and always fail one! Damn sad.
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!
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
Hi, gonna try your recipe but how much fizzy drink in replacement of baking soda? 3 tbsps also. Thanks :-)
Gene
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...
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.
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
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! ;)
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.
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.
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..
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
Oic, hahas. I shall attempt this recipe again nevertheless. Thanks!
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.
Wow look nice I want to try to make it!
How long can we keep this kueh bahulu?
Hi, may i know what is the weight of your eggs?
Thank you for this reliable and awesomelicious recipe!!! My grandma and family loves it!!!
Just a quick check how can I prevent it from sticking onto the mould?
I tried the method of applying oil, but sometimes it still sticks to it.
Hope to hear from you soon!
Hello there. Anyone can teach me on how to not let it stick to the mould? I tried greasing already but it still sticks. Thanks!
you mentioned that you did not sun dry instead you toast the flour in the oven, can i know how long and what is the temperature? Thank you.
Ann
I luv browsing your recipes as they appeared to be very professional and neat. I have a question though, I just bought a few flower buttoms kueh bahulu molds. I of course pre heat oven till hot before baking. I greased the mould and baked at the highest level of the oven to that I thought the cakes will turn brown and nice BUT it was the other way, top was pale in color 99% cooked but the bottom was nice and brown. What was wrong with the top (pale color)? Appreciated if you could solve my small problem here.
Ann, i did mention toast flour step in the recipe, please check.
yasmin, maybe the top heat of your oven is not hot enough, try to change to top heat only to bake till brown.
Hi Sonia, I tried the same recipe but it turn out bitter. I suspected it was due to 3 tbsp. soda and it is too much. May I confirm the ingredients is 3 table spoon?
Bee Ling Wong, oh no, is not baking soda, but soda drink eg ice cream soda soft drink , 7up, sorry for the confusion .
My kuih bahulu didnt appear to have smooth appearance and the texture is chewy after cooled. Furthermore, even i grease and warm the mould after every bake, some of the kuih still stick to the mould 😭😭 I tried to figure out why ...
Hi Sonia. Thanks for sharing thise nice pictures and method of baking this Kuih Bahulu.
I have Brass Mould, would that make any difference when baking e.g. baking hours?
The soft fuzzy drink u written.. is it Gasy orange drink, Coke or Ice Cream Soda?
Hi Sonia. Thanks for sharing thise nice pictures and method of baking this Kuih Bahulu.
I have Brass Mould, would that make any difference when baking e.g. baking hours?
The soft fuzzy drink u written.. is it Gasy orange drink, Coke or Ice Cream Soda?
Tulipbabyrose, i used brass mould in oven before but the cake always stick on the mould . Yes use ice cream soda but not Coke
I tried this recipe yesterday but my cake was stuck to the pan .. Any reason why or like any suggestion so that I wont have this problem again?
zizi onew, your batter might have deflated or the pan is not hot enough and you have to grease it every time you bake.
good day, sonia. :)
may I know where you bought your kuih bahulu moulds from?
planning to make these lovely cakes!
I just baked them. Turned up delicious!!! Thanks so much for sharing!!
Do I need to wash the mould everytime or just need to grease the mould will do?
Jenny, just need to grease the mould
My mum used to make ji dan gao and other cny goodies when we were younger hence we still have the ji dan gao toaster and your recipe works great on it too :) just made a batch to try out,thanks for sharing...
This is a 2018 since the last comment was 2017. Just ask does this has a strong eggy taste? I used another recipe with no fizzy drink. The taste is quite eggy even i put in vanilla essence. Btw i have been making the pineapple tarts using your recipe every year. Taste fantastic. Famous in fb now.
Cindi, personally i don't taste any strong eggy taste.
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