Grace,I baked for 2nd times and it tastes great.Thus I gave a container of kuih bahulu to my Indian neighbour as a gift and they are so happy. Thanks a lot.
my granny always cook it traditionally. put the batter into a mould, place them in a pot. cooking them by burning coconut husks on the lid and bottom of the pot. a slow process, but taste awesome
Hello nyonya ! Your kuih bhalulu looks really delicious. I just had a question regarding the quantity of all the ingredients that we need to add to make a perfect one. Could you please tell me the amount of all the ingredients.
i like your style of teaching its really honestly n true thank you ..cos most people who show this bahulu will not tell to fry the flour n sugar first thats why always ruin ..thank you so much
Hi. I made this and it's fabulous. We finished them within minutes from the oven. Do you wash the mould between bakes? After the 2nd and 3rd bake, the kuih stuck to the mould quite badly. It latched on to the crumbs from the previous bake.
I just think want to make it last few day and today i see u post this up. I very happy that can make this kuih because when i was young, my grandma make this kuih and is very delicious. This kuih remind of my grandma and she pass away when i was young too.
I just baked, is soft once out from oven, but it turn hard after they, why? Also must I wash the mould after removing the batter and put oil to heat up first before I put in the new batter?
Hi Missy, I am very interested to do your kueh bahulu. May I know what is your temperature of the oven to bake and how many mins to bake. Please advise. Thank you👍. I am your followers fan from Singapore. Yeah
Hi Gloria, you can get the full details here: www.nyonyacooking.com/recipes/kuih-bahulu~rJTWOwsPM9W7 Adjust the servings if you want to bake more ;) - Admin
Hi Gloria, just wonder had you managed to do it. I also do not know the temperature needed. The website given for the full recipe is no longer available 😢
Thanks for the recipe. It is better to sift the wheat flour again after you heat it up.. cos after you heat it up, it will be clumpy and harder to fold. First time i tried today... it turned out to be hard outside.. spongy inside.. not sure if it is supposed to be like that.. Nice taste and look beautiful
Hello! I have the same Mould as you.. how to you clean and maintain this type mould? I have difficulties cleaning and maintaining this :(. Needed advise badly..
Hi,wat will cause the kuih bahulu is hard inside? I notice the flour sink in the batter. So when i scoop the batte, should i stir the batter again before scooping them into baking tray?
This dessert have in Thailand /Siam Iong long time ago as well , we know that it's from Portugal some thing like that , because it's ingredients have egg .
Hi, really love your video! of cos also love buhulu kueh. Gonna try doing for CNY. I am looking for the small mould you are using, may I check where did you get it?
I remember my mama told me that tradition baking of kuih baulu (bahulu) is using charcoal or gas mostly, perhaps you are right must be soft inside to taste better as only avaliable during Chinese new year mostly.
200 Celsius. But you need a different temperature to bake the flour. Best to check the full recipe here: www.nyonyacooking.com/recipes/kuih-bahulu~rJTWOwsPM9W7
BaIlEyCrEaM2801 Yes! You can substitute baking soda (sodium bicarbonate = base) for baking powder, because baking soda is just one part of baking powder. BUT you must add cream of tartar (tartaric acid) in a ratio of 2:1. Sodium bicarbonate alone is a salt, so it will taste salty. 1x Sodium Bicarbonate (base) + 2x Cream of Tartar (acid) = bubbles! You need not buy baking powder specifically. Just buy sodium bicarbonate and cream of tartar. Sodium bicarbonate is one of the most useful products you can buy. www.care2.com/greenliving/51-fantastic-uses-for-baking-soda.html
Hi, pretty. I tried this receipy and this is my 1st time to make kuih bahulu. why my kuih bahulu still stick in the mould although i already sapu oil in the mould? any main point i missed?
+EnnaChong PeiEn Hey babe, there needs to be enough of oil. I had the same problem too but if the oil layer is too thin, the batter sticks to the pan >< Best is to pour a tea spoon in each mould, heat them up and then pour away access oil before adding batter. Good luck!
Grace, I make it today. Definitely I will make it for 2nd times to present as CNY gift to relative. I followed the step as below: Another tip which was not mentioned in the video is to pour tamarind juice into the mould and leave overnight before you start using the mould. The next day, rinse the mould quickly with water and place it a lightly heated oven until it dries completely. But I don't know why my mold end up not nice compared to new one.
This is not a Melayu or Malaysian cake. It is a Chinese traditional egg cake (Kue Neng Ko). It is an egg cake when the Chinese celebrates the Chinese New Year in Asia such in Sumatera and Riau provinces in Indonesia, and so Chinese in other asian countries. The Chinese families will make this kind of egg cake before the Chinese New Year. It is used to serve the guests come for the Chinese New Year visit.
Grace,I baked for 2nd times and it tastes great.Thus I gave a container of kuih bahulu to my Indian neighbour as a gift and they are so happy. Thanks a lot.
my granny always cook it traditionally. put the batter into a mould, place them in a pot. cooking them by burning coconut husks on the lid and bottom of the pot. a slow process, but taste awesome
Hello nyonya ! Your kuih bhalulu looks really delicious. I just had a question regarding the quantity of all the ingredients that we need to add to make a perfect one. Could you please tell me the amount of all the ingredients.
i like your style of teaching its really honestly n true thank you ..cos most people who show this bahulu will not tell to fry the flour n sugar first thats why always ruin ..thank you so much
one of my favourites kuih bahulu! yum yum.!!!
Thank you madam. As in the case of all your cooking, i declare this as very delicious.
Thank you.
Please get all of our 300+ recipes on www.nyonyacooking.com/recipes The new ones aren’t available on UA-cam 😋
Hi. I made this and it's fabulous. We finished them within minutes from the oven.
Do you wash the mould between bakes? After the 2nd and 3rd bake, the kuih stuck to the mould quite badly. It latched on to the crumbs from the previous bake.
Thanks to sharing your recipe,i use your recipe make kuih bahulu now.very nice,i like to eat.so good.
+Melissa Lei Yay! Thanks for trying
Thanks for sharing recipe .Is very successful
I just think want to make it last few day and today i see u post this up. I very happy that can make this kuih because when i was young, my grandma make this kuih and is very delicious. This kuih remind of my grandma and she pass away when i was young too.
+Jimmy Tan Awww...you know, I am really glad that I brought back some good memories. Do bake this and try it out yea :D
I think you are sooooo pretty especially with this hair style and length!
Thank you
Hi Grace ... can I know how to get tamarind juice ? Just buy from the store that ready to drink ? Can I use that to make the mould no stick ? Tqvm 🙏
These are one of my favourites. Thanks for sharing your recipe!
May I know the brand of the vanilla paste you used in this recipe? Love your baking ❤️
I love it .
in Thailand we call " khanom khai" ( ขนมไข่) mean egg cake.
+Ricky Yang Oh that's interesting. In chinese, it is called egg cake too :)
+Nyonya Cooking yes , I very like your every clips. And you so cute too :)
+Ricky Yang Thanks Ricky!
+Ricky Yang called "ขนมฝรั่งกุฎีจีน" (ชื่อทางการofficially named)
+Suriyan Amatara yes that's right for Big one but smaller as this clip my home at Larn Luarng Rd. called "khanom khai".
I just baked, is soft once out from oven, but it turn hard after they, why? Also must I wash the mould after removing the batter and put oil to heat up first before I put in the new batter?
Finally new video!
I notice not only more space you added, but also a lot of new equipment! Hahah
+Fina Tj Hehehe...working on more. Am loving my kitchen now!!
Hi Missy, I am very interested to do your kueh bahulu. May I know what is your temperature of the oven to bake and how many mins to bake. Please advise. Thank you👍. I am your followers fan from Singapore. Yeah
Hi Gloria, you can get the full details here: www.nyonyacooking.com/recipes/kuih-bahulu~rJTWOwsPM9W7 Adjust the servings if you want to bake more ;) - Admin
Hi Gloria, just wonder had you managed to do it. I also do not know the temperature needed. The website given for the full recipe is no longer available 😢
You should have your own cooking show in Food Channel. Serious note! Very good and you have good camera chemistry
agree!
I've always loved kuih bahulu - an auntie used to buy it for me as a treat!
Hi dear you have really a big heart to teach and explain the quantity of the ingredient May god bless you forever take care
HI ! CNY IS COMING VERY SOON . I AM VERY INTERESTED TO TRY YOUR KUIH BAHULU. MAY I KNOW THE OVEN TEMPERATURE & ABOUT HOW LONG SHOULD I BAKE ?
hi...nyonya cooking...so we have to bake the kuih bahulu at 220°C for around 8 to 10 min?? thanks....
i wish to know too
I like Kuih Bahulu and managed to bake it finally. :)
Wonderful! ;) Did you upload a photo to your Nyonya Cooking profile?
Thanks for the recipe. It is better to sift the wheat flour again after you heat it up.. cos after you heat it up, it will be clumpy and harder to fold. First time i tried today... it turned out to be hard outside.. spongy inside.. not sure if it is supposed to be like that..
Nice taste and look beautiful
Melissa Hadiwinoto yes it’s like that. Crusty on the outside, soft in the inside
May I know what degree you set for the oven.
Hello! I have the same Mould as you.. how to you clean and maintain this type mould? I have difficulties cleaning and maintaining this :(. Needed advise badly..
Thank for your recipe ❤️ all your recipe its success...!!! Including Kuih Bahulu 😁
used to help my mum make tonnes and tonnes of kuih bahulu during festive seasons. :D
The difference between kuih bahulu & madeleines is kuih bahulu has no melted butter in the batter. Your kuih bahulu look so yummy.
Hi,wat will cause the kuih bahulu is hard inside? I notice the flour sink in the batter. So when i scoop the batte, should i stir the batter again before scooping them into baking tray?
my childhood memory... yum yum
Nice kitchen, same home? You just renovated the kitchen or you moved houses?
+defunct32 I moved ^^
My favourite kuih.
Hi Grace, i need malaysia food tour episode II now!!!! can`t wait to see :-) please upload your video soon
This dessert have in Thailand /Siam Iong long time ago as well , we know that it's from Portugal some thing like that , because it's ingredients have egg .
+Pattie Lovecatsmell Thanks for the information. Didn't know Portugal and Thai/Siam have the same snack ^^
I think the Portuguese Learn from malaccan and then they go to Siam And teach them ahaha
Nyonya Cooking
gong xi fa cai. can you try teach us how to make traditional steamed sponge cake 鸡蛋糕?
I just try out your recepi, but it's too sweet, 150g all purpose flour with 180 g sugar. May I know can this recepi reduce the sugar?
Hi, really love your video! of cos also love buhulu kueh. Gonna try doing for CNY. I am looking for the small mould you are using, may I check where did you get it?
I remember my mama told me that tradition baking of kuih baulu (bahulu) is using charcoal or gas mostly, perhaps you are right must be soft inside to taste better as only avaliable during Chinese new year mostly.
+Mathew Ho I believe those kuih bahulu would taste even better. :) Try it out and see if this recipe is up to your liking.
+Nyonya Cooking Sure thankyou!
Hi may I know if i can use the dry flour method for pineapple tart so that it can last longer.
Hi greetings, may i ask to grab a clip from this video for a vlog. thank you.
Hi Grace, can I use All purpose flour?
Is it available in US.i mean the mould
how can I measure into a cup because o don't know how to use in grams please tell me thanks
請问你的模具很漂亮、在那里可以买到
Discovering so much...thank you.
Hey Grace. What is the temperature that you bake it at? Is it at 220C also?
请问Wheat fI0ur和Wheat Starch是同样粉类吗？😞
how can I measure into a cup I dont know how to use in grams please tell me how to measure in cup I love it and I want to try thanks
Hi thank u very much for the video cilip.
Saya mahu try...sedap
Hi Grace, what's deference between plane flour and wheat starch
I love your videos :D
+Yvonne To Thanks :D
My kuih bahulu turns soft on the next day =( and I don’t know what’s the possible reason. Any suggestion?
hi grace, what temperature does the oven need to be when it goes in to bake?
Is wheat flour also called plain flour.?
Hi, could I use cake flour instead for this recipe, thanks.
Yes
+Nyonya Cooking kk
Venila
The Sugar is more than flour. Is there error?
Doubt so, it's the same here: www.nyonyacooking.com/recipes/kuih-bahulu~rJTWOwsPM9W7 You can reach our cook on the comment section below. - Admin
Hi.. May I know the oven temperature.
Here: www.nyonyacooking.com/recipes/kuih-bahulu~rJTWOwsPM9W7 Full details on the recipe which you can print too :D - Admin
@@nyonyacooking Thank you..
hi where is the water how many gram and where to buy this mold outside malaysia
Hey there Nyonya :), watabout using double 00 flour?
In Indonesia you can find that mold very easy sis
You amzing woman, good cook, thank
Join us in our community of home cooks here: www.nyonyacooking.com/signup
If no oven, what can I do?
do we have to heat up the mold again for the 2nd batch?
how long do you bake it for????
Hi what is the temperature to bake the kueh? Tkns
200 Celsius. But you need a different temperature to bake the flour. Best to check the full recipe here: www.nyonyacooking.com/recipes/kuih-bahulu~rJTWOwsPM9W7
May I know how long you take to bake the kuih in the oven, and the temperature ? Thanks
Hey Michael, you can check out the full recipe here: nyonyacooking.com/kuih-bahulu :D
Thanks Grace
Looks mudda delicioso.
Yummy!
Is wheat starch the same as wheat flour?
sorry..can i know..what u use egg choice? chicken or duck.. sorry i want know
chicken n duck
chicken cause i live at malaysia
Try dip it in cold orange juice. Its good
+ammar hakimi oh!! That sounds nasty good! Noms!!
It taste good in warm milk too! Yum, you could also add some cinnamon powder in the milk for a more special taste :) love your vids
Love the idea. Am a fan of cinnamon :D
is wheat flour the same as plain flour?
真厉害，会做这么多东西。。
waaaa i love bahulu ^ ^
+Lily hani Me favourite!
^ ^ / sep sep haha
Your video inspires me!
Just realized I only have one 4 fishes bahulu mould. So I wonder where the other leftover dough will go
Where is the cake mold ?
Bonjour Madame où on peut acheter ces moules sil vous plaît ? Mercie
Je l'ai acheté en Malaisie. Vous pouvez utiliser les moules madeleine
Nyonya Cooking
Domage ! Moules madelein ne sont pas la même chose . Je préfère vôtre moule
@@wxyhsznprt4047 Ce n'est pas pareil mais proche :) Ce moule traditionnel est de plus en plus difficile à trouver.
am looking how to make Bahulu gulung wit jam pineapple.
put half of each mold with the batter and put any jam (maybe chocolate chips? :D). and cover it with some more batter to hide it.
Wheat flour what it is, they usually say All Purpose Flour what's the difference.
It's the same. It's just Malaysia they don't specify "All Purpose Flour". They'll write Wheat Flour.But it's the same, no worries.
The temperature is 220C so it will be in 440F. Isn’t it too high temperature
Hi thank you for writing to us. You can refer to the full recipe on our site: www.nyonyacooking.com/recipes/kuih-bahulu
why after cold the bahulu be hard？recipe follow the recepi.
Hello! Can baking powder be replace by baking soda?
Nope...baking powder isn't baking soda
Nyonya Cooking ok:) thanks for the reply
BaIlEyCrEaM2801 Yes! You can substitute baking soda (sodium bicarbonate = base) for baking powder, because baking soda is just one part of baking powder. BUT you must add cream of tartar (tartaric acid) in a ratio of 2:1. Sodium bicarbonate alone is a salt, so it will taste salty.
1x Sodium Bicarbonate (base) + 2x Cream of Tartar (acid) = bubbles!
You need not buy baking powder specifically. Just buy sodium bicarbonate and cream of tartar. Sodium bicarbonate is one of the most useful products you can buy.
www.care2.com/greenliving/51-fantastic-uses-for-baking-soda.html
that looks really good😆 in Indonesia we have something similiar, only the spelling is different. it is called kue bolu.
Thx.... nice day
+halimedd Thanks. You too!
Dr awal sampai selesai.
Ngomong trs.
Hahaha...very funny
can I used plain flour instead of wheat flour
+lovely princess The all purpose plain flour is the same as wheat flour :)
+Nyonya Cooking oh I don't know about cooking,well.
It's ok, we learn :)
0:47
nice !
Kuih bahulu 😋😋😋
where do you live?
Cool ! Like
+Gnat Vova Thanks!!
Gnat Vova i
Hi, pretty. I tried this receipy and this is my 1st time to make kuih bahulu. why my kuih bahulu still stick in the mould although i already sapu oil in the mould? any main point i missed?
+EnnaChong PeiEn Hey babe, there needs to be enough of oil. I had the same problem too but if the oil layer is too thin, the batter sticks to the pan >< Best is to pour a tea spoon in each mould, heat them up and then pour away access oil before adding batter. Good luck!
Grace, I make it today. Definitely I will make it for 2nd times to present as CNY gift to relative.
I followed the step as below: Another tip which was not mentioned in the video is to pour tamarind juice into the mould and leave overnight before you start using the mould. The next day, rinse the mould quickly with water and place it a lightly heated oven until it dries completely.
But I don't know why my mold end up not nice compared to new one.
Why tamarind juice?
manyak cantik grace...
+Donny Ang Ehhh takde la :P
This is not a Melayu or Malaysian cake. It is a Chinese traditional egg cake (Kue Neng Ko). It is an egg cake when the Chinese celebrates the Chinese New Year in Asia such in Sumatera and Riau provinces in Indonesia, and so Chinese in other asian countries. The Chinese families will make this kind of egg cake before the Chinese New Year. It is used to serve the guests come for the Chinese New Year visit.
i am in malaysia
hi ,if we don't have wheat flour possible can be use all purpose flour please let me know thanks
Yes, they are both the same!
ok thanks
s
n