Friday, January 13, 2012

Chinese New Year - Kueh Bahulu

Singlish Swenglish Pandan Kueh Bahulu

My first post in 2012, and on Friday 13th :) I look at the date as more of one more week to Chinese New Year, which I'm going to miss all the goodies back home :( However, at least I have time to bake again after an intense period of reading and writing.

This was taken from Rasa Malaysia's site, I have modified it by adding a few drop of pandan paste to make it pandan-flavoured.  I have seen blogs that add chocolate chip and such too, so I think its really up to your imagination what you want to tweak with it. It's a good basic recipe too, but I did not have the traditional baking mould, so I used one that I bought from Paris. It's quite a good silicon tray that produce what looks like little muffins.  There's another name for this baked goodie from France which you can buy at the bakeries along the train stations, but I can't remember it so hopefully someone will recognize and tell me.

There are other Chinese New Year goodies I've made previously, so if you are interested, here are the links:

Pineapple Tarts
Bak Kwa
First day Chinese New Year Noodles

3 eggs
1 cup sugar
1 1/4 cup flour
1 teaspoon vanilla essence
1/4 teaspoon bicarbonate of soda
2 tablespoons butter
2 drops of pandan paste

Singlish Swenglish Kueh Bahulu

  1. Beat the eggs until frothy with an electric beater.
  2. Add the sugar and beat well until slightly pale yellow.  Add in the vanilla essence.
  3. Add the bicarbonate of soda to the flour and gradually add it to the egg mixture while the mixer is still on, making sure to incorporate it.
  4. Add in the the butter last. If you want two flavors, divide the batter into half and add the pandan paste to half the batter while keeping the other one original.

    Singlish Swenglish Kueh Bahulu
  5. Bake at 190°C for 15 minutes or until browned. Cool and store in airtight container.

    Singlish Swenglish Pandan Kuih Bahulu


  1. Hi Clarissa
    Ur silicone mould is used to bake canneles in France!

    Lovely blog u have - ur steamed egg cake pic inspired me to make one late last nite! Hah! I started at 11 pm but rewarded with a really soft, fluffy n yummy Ji Dan Gao an hr later.

    Kids n I had some for brekkie this morning - steamed a few mins n perfectly soft again. Tried to microwave a slice but texture turned abit dry - best to stick to steaming for reheating!

  2. Hej!

    So sorry i replied late, just had a little one added to the family. And yes, that was the french dessert i was looking for! Thanks very much!

    I should make my ji dan gao soon, oh and if u use microwave to heat it, set it a a medium low heat and only blast it for less than a minute. I find that it helps to warm it up to its soft fluffiness again, must eat right after it though.