Kueh Bahulu Chinese New Year Cookie Recipes

Kueh Bahulu Ingredient:
1. 200gm of plain flour (flour can be less)
2. 280gm eggs
3. 1/2 tsp of baking powder
4. 150g of sugar (depend on taste)
5. 2 pandan leaves

Kueh Bahulu Note:
There is a old way of weighting the flour (flour can be less) and eggs that is one bowl of flour to one bowl of eggs and the sugar depend on taste.

Kueh Bahulu Baking Method Step By Step:
1. Heat up the wok and put pandan to fry until there is smell of pandan fragrant, without oil then add in flour to fry with pandan leave.

2. Use middle fire to fry for 10 mins, control the fire, only warm fire, must see pandan leave squeeze until thin, the flour looks loosen, keep on stir fry until loosen for 10 mins, sieve the flour in a big tray.

3. Break the eggs into a mixer, put in sugar slowly, while the mixer is moving, beat until creamy white.

4. Used a brush to oil the kueh bahulu tray, then use tissue to dab it dry. *Can use tissue to dab clean the top of the tray but not the inside part of the tray.

5. Put the tray back to the wok on the reverse side to let it drip dry the oil, the wok is a bit warm but no fire. This is to prevent too much oil on the mould. The wok is more warm will dry the oil.

6. Flour put in square tray, add double action baking powder. Mix it well.

7. Check the mixer, see got wave line on the pastry, off the power.

8. Put the sieve flour into the mixing bowl, use fold in method, fold in 1 direction. Don't fold too long. Then scoop up the mixture, put in piping bag or use spoon to scoop up & put into tray. Then can send to bake. Use 180 degrees to bake for 8 - 10 mins.

9. Once baking is done, use sataystick to take it out. Put on kitchen towel on tray or wire tray basket. When it is cold, pack it into container, 1 layer greaseproof paper, 1 layer kueh balu. One layer after another greaseproof paper.