Bahulu Pandan

 There were three reasons why I made this Bahulu Pandan. One was to fulfill a request from a writer (hope this is what you are looking for), second to test out my new batter dispenser and thirdly for our belated CNY celebration in office.

I used shallow Kuih Cara recipe which not as deep as bahulu mould and hence my kuih ended up low. Overall outcome will rate it 4/5 - nice taste, soft inside texture but the outer surface not as crispy as the traditional bahulu. I guess I need to keep practice until perfect. I called up my mother for recipe but at age >70 she has forgotten all her recipes. My mother made the best traditional kuih in the past that no one can beat her for high quality in term of look, taste & texture. Unfortunately they were all gone uninherited. Although I watched a lot of her making them when I was small, it is hard without any precise ingredients. She stopped making kuih raya after my father passed away 22 years ago.....

By: Roz@HomeKreation
Source: Madiha, Original by: MR_Tuntung
(TQ to both for sharing, such a good experience)
Translated into English by HomeKreation & modified
Recipe below has been halved from the original recipe
Modified the flavour to Pandan in order to meet the request
Makes about 100 small pieces
INGREDIENTS:
5 Eggs Grade A
170g Sugar
100g Plain Flour
1/8 tsp Baking Powder (HomeKreation: skipped) 
Pandan Paste

METHOD:
1. Stir-fry flour in a wok until heated up and light.
2. Beat egg & sugar until really fluffy & thick.
Add flour gradually until well mixed.
3. Pour a tbsp oil into the mould & heat up on stove (HomeKreation: my method, instead of heat up in oven).
Pour out excess oil, pour in batter until 90% full.
4. Bake 200C (my oven) for 5-6 minutes.
Unmould onto rack to cool & repeat baking until all batter used up.
***********************************************************************

BAHASA MALAYSIA VERSION

Dah mengantuk sangat ni.... tak larat nak cerita banyak.... esuk Along sambung ya. Buat sementara waktu rujuk BI version dulu ya. Esuk2 kita translate.... good nite.

Aslmkm semua.... ni nak sambung citer semalam.... arini masak biasa2 jer... tak larat nak tonggeng amik gambo... tuan rumah tak berapa sihat ni.

Along cuba2 buat bahulu, menjadi juga lah tapi tak semolek yg sepatut nya sbb cuma guna acuan kuih cara... comel sangat lah jadi nya, jenuh nak ngabis adunan... nasib lah Along cuma buat 1/2 adunan dan ada bantuan  batter dispenser tu. Kalau nak bandingkan dgn yg Emak Along buat dolu2 tu mmg jauh beza tapi Emak Along skrg dah tak ingat resepi nya sbb dah >20th tak buat. Terpaksa lah kita experiment jer....

 Walau bagaimana pun, dari segi rasa sudah elok manis & lembut cuma nak praktis lagi supaya lebih rangup di luar. Along buat perisa Pandan utk memenuhi permintaan email. Kuih ni akan di hidangkan utk belated CNY celebration kat opis minggu depan.

By: Roz@HomeKreation

Source: Madiha, Original by: MR_Tuntung (Terima-kasih buat kedua2nya)

Resipi telah di ubah suai & di taip semula utk mudah rujuk. Kalau nak tengok resipi asal sila klik link.

Resipi di bawah ni telah di separuhkan drpd resipi asal.

Bilangan: +/- 100 biji kecil

BAHAN2:

5 bj Telur Gred A

170g Gula Pasir

100g Tpg Gandum

1/8 tsp Baking Powder (Along tak letak) 

Pes Pandan

CARA2:

1. Goreng tepung dlm kuali sebentar sehingga ringan.

2. Pukul telur & gula sehingga kembang & pekat.

Masukkan tepung sedikit2 sehingga sebati.

3. Masukkan 1 tbsp minyak kedlm setiap lubang acuan bahulu & panaskan acuan di atas dapur supaya tidak melekat. (Along malas nak masukkan ke dlm oven, jd guna kaedah ni).

Buangkan minyak & tuangkan adunan 90% penuh.

4. Bakar 200C (my oven) selama 5-6 minit, sehingga keperangan.

Sejukkan bahulu di atas redai.

Bakar sehingga habis kesemua adunan.