Kuih Bahlu 2 (Chinese Egg Sponge Cake, 鸡蛋糕)

 

I did a Pandan Kuih Bahlu before in year 2008 and never try it since.  Because I found the recipe a bit dry.  This year I had no plan on making kuih bahlu but while I was browsing and jumping blogs, I decided to check out Sinner's blog.  And then I saw her kuih bahlu recipe posted last year.  I quickly compared her ingredients with the one I made before and found that hers uses less sugar and flour and she also stated that hers produces soft kuih bahlu.  So, I got interested and prompted me to try out her recipe.  I was glad I tried because it is indeed soft and slightly chewy.  Edda and myself couldn't stop popping a few of this once it was cooled.  :-P  However, after I kept it in the container, it turned sticky and moist unlike the dry kuih bahlu we used to.  Almost like the mini egg sponge cake I did in 2007.  So, I don't think this can be kept long.  Guess I will have to play with the old recipe again, like adding oil.

Guess you have noticed the ugly looking kuih bahlu I have right?  I don't have the pretty kuih bahlu mould so I used the mini muffin pan to make this instead.  If you too don't own the mould and wanted to make this, check out my instruction on the next page.  The method is about the same but slightly different.  You can still enjoy the kuih bahlu without the mould.  I guess the next time I go back to M'sia, I need to buy myself two kuih bahlu moulds.

Recipe adapted from Sinner, from Kitchen Redneck.  Thanks Sinner!

Ingredients:

2 large eggs

60gm sugar

1/2 tsp, pure vanilla extract

60gm all-purpose flour

1/4 tsp. baking powder

Method:

1.  Beat eggs with electric beater until light and frothy, about 2 minutes.

2.  Add in sugar and vanilla.  Beat until thick and yellow, about 2 minutes.

3.  Add in sifted flour and baking powder and use a spatula to blend well.

4.  Preheat oven to 375'F.  Grease the mini muffin tin with cooking spray.

5.  Scoop batter by tablespoon into mini muffin tin evenly until it reaches the top, not too much.

6.  Bake for 5 minutes or until golden brown.  Take it out with a toothpick and cool on wire rack.

7.  Store in air-tight container when cooled.

Makes about 22 pieces.  Recipe can be double.