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Kuih baulu was one of my favourite little cakes which my late grandmother used to make when I was a little girl and she had taught me how to make them when I was older using a charcoal stove and a special mould for the kuih baulu......which had a top to cover with some burning charcoal on top of it.....it was a traditional way and we do not use this method here in North America and in some supermarkets back home in Malaysia, they use oven to bake the kuih baulu and huge mixers to beat the batter ......wow....times have changed now and I had changed a recipe from my late grandmother and use two types of flour to make it soft and nice to eat.....less sugar of course and easy and yummy for our tummies....lol.....Try this recipe and you would know what I mean.....No more sitting in front of the hot charcoal stove and sweat a lot.....
Kuih Baulu
Ingredients :
6 oz plain unbleached flour
2 oz cornstarch
1/2 tsp baking powder
5 oz sugar
5 large eggs - separated
1/2 tsp cream of tartar
Method :
Preheat the oven to 400 F / 200 C . Lightly grease the kuih baulu moulds with some vegetable cooking oil and place them in the preheated oven. Sift the flour , cornstarch and baking powder in a bowl and set aside. Meanwhile , separate the eggs and beat the egg yolks with the sugar in a large bowl on high speed for about 3 minutes until frothy. Beat the egg whites with the cream of tartar in another bowl till light and fluffy.Then reduce the speed before adding the flour mixture little by little into the egg mixture. Mix well and then fold in the egg whites one scoop and then mix well. Then fold in the rest of the egg whites slowly.Scoop batter into the moulds using a tablespoon, about 3/4 full of the mould. Bake for 10- 15 minutes until golden brown depending on your oven temperature.
Remove mould from oven , using a bamboo stick to remove the cake from the mould. Serve warm or let it cool on a wire rack before storing in an air tight container.
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Kuih Baulu