These traditional fluffy little flower-shaped buns, are subtly crusty on the outside but soft and spongy on the inside! Known also as the Asian Madelines they’re also found in a seashell 🐚 shapes, and are absolute must-haves for the festive season of Aidilfitri.
|4 pcs Pandan leaves|
|1 cup Water|
|3 large Eggs|
|1 cup Sugar|
|1 cup Plain Flour (sieved)|
|3 tbsp Cooking Oil|
- Make the pandan extract - cut pandan leaves into small pieces & blend with 1 cup of water then sieve. Set aside the pandan extract (juice).
- Preheat the oven at 180°c for 20 minutes.
- In a mixing bowl, add 3 eggs & mix using a hand mixer (or stand mixer) at med/high speed for 2 minutes until it becomes frothy, gradually add the sugar while mixing & finally add in the pandan extract. Mix at high speed for about 8-10 minutes until fluffy.
- Then gradually add in the sieved flour & continue to mix at high speed until it becomes a light cream colour
- Using some cooking oil, grease the bahulu pan/container well & preheat it in the oven for 10 minutes then take out & grease the pan again, and preheat in the oven for another 5 minutes.
- Scoop in one tablespoonful of the batter into each mould, leaving a small gap from the top.
- Bake for 15 - 20 minutes, or till golden brown.
- Re-grease the pan and pre-heat it before baking each set of bahulu cakes.
- Gently lift the bahulu out of the pan using a chopstick and allow it to cool.
Kuih Bahulu should be stored in an airtight container can last for about 2 weeks.