Recipes - Malaysian & Singaporean

Kuih Bahulu / Ji Dan Gao (Malaysian Madeleines)


The Kuih Bahulu (also known as Ji Dan Gao or Malaysian Madeleines) is one of the all-time favourite snack in Malaysia and Singapore. It has a fluffy, sponge cake-like density with a slightly crusty outer layer. You’ll put away many of these before you realise!
Cooking Time: 15mins - 30mins
Serves:Crowd
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Bake
Cuisine: Malaysian & Singaporean









Ingredients:

6 large eggs
150g sugar
1 tsp vanilla extract
200g cake flour (sifted)
½ tsp baking powder (sifted)
A pinch of salt

Tools

Kuih Bahulu cast aluminium/brass mould




Steps:
  1. Lightly grease the baking trays and preheat the oven to 200˚C.
  2. In a bowl, add cake flour, baking powder and salt. Mix and set aside.
  3. Use a mixer to whisk eggs and sugar until fluffy. This will take about 7-8 mins, then add vanilla extract and continue to whisk for a couple of minutes. Gradually fold in flour mixture from Step 2 until well combined.
  4. Brush the mould with oil and place in the oven for about 4-5 mins. Carefully remove the mould from the oven, then fill the mould with batter and bake for about 15 mins, or until they are light golden brown in colour. Use a skewer to lift the kuih bahulu from the mould and leave to cool on a wire rack. Repeat Step 4 until all the batter is used up.
  5. When completely cooled, store up to a month or so in an airtight container.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Kuih Bahulu / Ji Dan Gao (Malaysian Madeleines)

Kuih Bahulu / Ji Dan Gao (Malaysian Madeleines)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

The Kuih Bahulu (also known as Ji Dan Gao or Malaysian Madeleines) is one of the all-time favourite snack in Malaysia and Singapore. It has a fluffy, sponge cake-like density with a slightly crusty outer layer. You’ll put away many of these before you realise!

Cooking Time: 15mins - 30mins
Serves: Crowd
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Bake
Cuisine: Malaysian & Singaporean
Ingredients

6 large eggs
150g sugar
1 tsp vanilla extract
200g cake flour (sifted)
½ tsp baking powder (sifted)
A pinch of salt

Tools

Kuih Bahulu cast aluminium/brass mould

Instructions
  1. Lightly grease the baking trays and preheat the oven to 200˚C.
  2. In a bowl, add cake flour, baking powder and salt. Mix and set aside.
  3. Use a mixer to whisk eggs and sugar until fluffy. This will take about 7-8 mins, then add vanilla extract and continue to whisk for a couple of minutes. Gradually fold in flour mixture from Step 2 until well combined.
  4. Brush the mould with oil and place in the oven for about 4-5 mins. Carefully remove the mould from the oven, then fill the mould with batter and bake for about 15 mins, or until they are light golden brown in colour. Use a skewer to lift the kuih bahulu from the mould and leave to cool on a wire rack. Repeat Step 4 until all the batter is used up.
  5. When completely cooled, store up to a month or so in an airtight container.

You May Also Like

Lau Do Bien (Vietnamese Seafood Hot Pot)

Lau Do Bien (Vietnamese Seafood Hot Pot)

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic