Bahulu part 2

BAHULU ~ Small and delicious

The original history bahulu cakes were brought to the ground by the ethnic Malay west of Bangkahulu Indonesia. Bahulu traditional Malay food is highly recognizable. Although there are many types of traditional and modern foods in modern times, bahulu still has a place in the heart of food lovers everywhere.

There are many types of bahulu like bahulu cermai,bahulu kepayang, and bahulu inti. Most supermarkets sell bahulu cermai and some bahulu a bit difficult to find because only traditional cake makers still make it.

The soft, light, and delicate texture of the bahulu is enjoyed together with the hot tea in the morning or evening. Different age groups can enjoy it. The materials used are also simple and available at home, but mold for making bahulu should be purchased. At the same time, every chef makes a recipe or a specific way to make it.

As promised, this is an extension of the bahulu-related partnership. I will elaborate about bahulu so that we can know more about bahulu and not only to eat but we can try after this to make own bahulu.

We can learn how to make bahulu from those who know how to make bahulu but we also can learn from youtube either follow traditional or modern ways. Both have a slighty different taste because if follow traditional ways, they will use coconut coir to burn bahulu. It can make bahulu taste very delicious and soft. Now, many people make bahulu in the modern way because more easy and can make bahulu in greater quantity. During Hari Raya, the demand for bahulu is very high so, it can help other people earn extra money when they sell bahulu.

We can see bahulu will be packed with different types of packages. Bahulu will be packed in small packages, they will put around ten bahulu and will be sold around RM 2.50 - RM 3.00. Bahulu also sold in large containers for a reasonable price around RM 10.00 – RM 12.00. It is very affordable and worth it although not easy to make bahulu. Now, many variety of bahulu and interesting shapes are produced. This is also a good attraction so that they can try different kinds of bahulu. 

There are many bahulu such as bahulu cermai, bahulu kepayang and bahulu inti. I will share with you one video from Youtube which is there is a part that shows they are making bahulu but if unavailable, just search bahulu Kampung Huma. Hopefully, you can enjoy and thank you very much because you spend time to read my blog. 

https://youtu.be/4-zSrCj2Clk

I also shared a recipe for making bahulu and good luck. So, LOOK FORWARD TO THE FINAL SHARING OF THIS STORY~

INGREDIENTS

• 150g plain flour
• 1/4tsp baking powder
• cooking oilto grease the mould
• 5 Grade A eggs
• 110g caster sugar
• 1/8tsp salt
• 1tsp vanilla essence
• kuih bahulu mould
•  

INSTRUCTION

To prepare batter:

1. Sift the plain flour with baking powder twice and set aside.
2. Using an electric beater fitted with a balloon whisk, beat eggs, sugar and salt till creamy and fluffy.
3. Slowly beat in sifted flour mixture and vanilla essence until just mixed. 

To bake:

1.      Pre-heat oven to 220°C and grease bahulu mould with oil.

2.      Heat the greased bahulu mould in the middle rack of the oven for 1 minute or until warm, then remove.

3.      Using a spoon, drop the bahulu mixture into each individual mould until three-quarter full.

4.      Place mould in the oven, and bake for 8-10 minutes, or until bahulu is lightly browned.

5.      Remove mould from oven, and using a bamboo skewer, poke into the sponge cake and gently lift each kuih bahulu out. Leave to cool.

6.      Grease the mould again, and re-heat for 1 minute. Repeat the steps until all the mixture is used up.

7.      Cool the kuih bahulu before storing in jars.

8.      Note: Bahulu might stick to the mould during the first two rounds of baking, so use a kitchen towel dipped in cooking oil to remove bits that got stuck before you oil the mould again and fill with fresh batter. Once the mould is seasoned, bahulu should dislodge easily.