With nephew going to P1 this year, this will be a good snack for him to bring to school for break time. I did once last year and he like it.
I use a different recipe this year from Sinner. Difference between last year recipe and this is the absence of melted butter. I don’t have those traditional moulds and use the normal aluminium ones instead. It work fine and I make sure I grease it well so I do not have any problem with it sticking onto the mould. I like how easy the recipe is and everything is done pretty quickly.
1 large egg
¼ tsp vanilla extract
30gm plain flour
1/8 tsp baking powder
1. Place a greased kuih balu mould into a preheated 190C oven.
2. Whisk egg at full speed for 1-2 minute until light, pale and frothy.
3. Add sugar and vanilla extract and beat at full speed for another 1-2 minute until thick and creamy.
4. In another bowl, sift together the flour and baking powder. Fold lightly into the above mixture.
5. Scoop batter into the heated greased mould. Fill to the top of the mould.
6. Bake at 190C for 10 minutes or until the top is golden brown.
7. Remove kuih bahlu from mould with the aid of a skewer and leave to cool on a wire rack. Continue with the the rest of the batter (step 5-7).
8. Store in an airtight container.
1. If you are adding chocolate rice, do reduce the sugar.
2. I use a piping bag to fill the moulds which is much easier, faster and also cleaner.
3. Fill right up to the brim of the mould, the batter doesn’t rise much.