back
Gong Xi Fa Cai Yee Sang
Usher in the Year of Rooster with a prosperity toss of the yee sang. This recipe was first published in Amy Beh’s column, Cook’s Nook.
By AMY BEH
Ingredients
| 60 g |
carrot,shredded |
| 60 g |
Japanese cucumber,shredded |
| 60 g |
purple cabbage,shredded |
| 60 g |
cabbage,shredded |
| 50 g |
red capsicum,shredded |
| 1 |
mango,unripe peeled and shredded |
| 1 stalk |
celery,shredded |
| 80 g |
yam bean,shredded |
| 20 g |
leeks,pickled and sliced* |
| 20 g |
red ginger,pickled and sliced* |
| 20 g |
papaya,pickled and sliced* |
| 100 g |
salmon slices,smoked and rolled to form a rose |
| 2 tbsp |
peanuts,roasted and coarsely ground |
| 2 tbsp |
sesame seeds,toasted |
| 1 tbsp |
candied mandarin,(kat paeng); finely chopped, |
| 1 handful |
cornflakes, |
For the sauce
| 4 tbsp |
plum sauce |
| 1 tbsp |
apricot jam |
| 1 tbsp |
lemon juice |
| 1 tsp |
sesame oil |
|
pepperto taste |
Thickening
| 1 tbsp |
cornflour mixed with 2 tbsp water |
Instructions
To prepare the sauce:
Mix all ingredients in a small saucepan and bring to a boil. Adjust the thickness of the sauce with the thickening. Cool.
To serve:
Arrange all the ingredients separately in a large platter with the salmon rose in the centre. Toss with the sauce, crushed peanuts, sesame seeds, kat paeng and cornflakes at the table. And don’t forget to toss in lucky wishes!
Recipe Notes : * These can be storebought or homemade.
back
back
Triple Gems
This tasty dish is a combination of prawns, chicken and enoki mushrooms. Whip this up for a delightful treat for your family and friends. This recipe was first published in Amy Beh’s column, Cook’s Nook.
By AMY BEH
Ingredients
For the prawns
| 1 spring |
curry leaves |
| 4-5 |
dried chillies,soaked and seeded |
| 1 tbsp |
dried prawns,rinsed and chopped |
| 1 tsp |
shallot,chopped |
| 1 tsp |
garlic,chopped |
| 1 tbsp |
onion,coarsely chopped |
| 1 tbsp |
cili padi,chopped |
Seasoning for prawns
| 1 tsp |
chicken stock powder |
| 1/4 tsp |
salt |
| 1/4 tsp |
pepper |
| 1 tbsp |
sugar |
For the chicken
| 250 g |
chicken breast meat,sliced |
| 1 tbsp |
cili padi,chopped |
| 2 tbsp |
spring onion,chopped |
| 1 tsp |
black pepper,coarsely ground |
| 1 tbsp |
chilli powder |
Batter for chicken (combined)
| 30 g |
self-raising flour |
| 10 g |
quick cooking oats |
| 10 g |
cornflour |
| 1 tsp |
chicken stock powder |
| 1/4 tsp |
salt |
| 1/4 tsp |
sugar |
| 1 tsp |
ground cayenne pepper |
| 1/4 tsp |
pepper |
For the enoki mushrooms
| 100 g |
enoki mushrooms |
| 1 tbsp |
sesame oil |
| 1 tsp |
garlic,chopped |
| 1 tsp |
ginger,chopped |
| 1 |
cili padichopped |
| 1/4 tsp |
salt |
| 1/2 tsp |
Coarse ground black pepper |
| 2 tbsp |
spring onionchopped |
Batter for the enoki mushrooms (combined)
| 65 g |
plain flourextra for dusting |
| 20 g |
rice flour |
| 1 tbsp |
tapioca flour |
| 1 tsp |
bicarbonate of soda |
| 1/2 tsp |
salt |
| 1/4 tsp |
pepper |
|
Pinch of sugar |
| 125 ml |
water |
Instructions
To prepare prawn
Heat 1-2 tablespoons oil in a wok to fry curry leaves and dried chillies until fragrant. Remove and set aside.e the prawns
Heat 1-2 tablespoons oil in a wok to fry curry leaves and dried chillies until fragrant. Remove and set aside.
Reheat the oil remaining in the wok. Add in prawns. Cook until fragrant and slightly cook-ed through. Remove prawns.
In the same wok, fry the dried prawns, shallot, garlic, onion, cili padi and seasoning. Add the fried curry leaves, dried chillies and prawns. Toss well before dishing out. Set aside
To prepare the chicken
Put the batter mix in a large re-sealable bag. Toss the chicken in. Seal the bag and shake well to ensure chicken slices are well coated with the batter. Set aside for about an hour.
Heat enough oil in a wok and deep fry the marinated chicken pieces until golden brown or cooked through. Remove and toss together with the cili padi, spring onion, black pepper and chilli powder. Set aside.
To prepare the enoki
Trim the base off the mushrooms and separate them.
In a large bowl, mix the batter ingredients together.
Heat enough oil in a wok for deep frying. Dust the enoki stalks with some plain flour.
Using chopsticks or thongs, pick up some enoki and dip them into the batter before dropping into the hot oil.
Deep fry until golden brown and crispy. Remove to drain on paper towels to remove any oil.
Heat the sesame oil in a non-stick pan. Sauté garlic, ginger and cili padi. Add the enoki fritters and season to taste with salt and black pepper. Lastly, toss with the spring onion.
back
back
Lavish Fortune Prawns
By AMY BEH
Ingredients
| 12 large prawns |
| 4 salted egg yolks, steamed for 8-10 minutes and mashed |
| 2 tbsp butter |
| 1 tbsp minced ginger |
| 1 tbsp minced garlic |
| 1 tbsp chopped bird´s eye chillies |
| 6 dried red chillies, cut into sections |
| 1 egg white |
| 1 tbsp potato starch |
Seasoning
| 1/4 tsp pepper |
| 1/8 tsp salt or to taste |
| 1 1/2 tbsp sugar |
| 1/2 tsp chicken stock granules |
Method
Wash prawns and trim the feelers. Drain well. Add egg white and potato starch.
Toss in cornflour then deep-fry prawns in hot oil for about a minute. Dish out and put aside.
Heat wok with butter and fry egg yolks over a gentle low fire until it starts to bubble. Add in garlic, ginger, dried chillies and bird’s eye chillies. Fry until fragrant.
Add in seasoning and return prawns to the wok. Toss and fry briskly until prawns are well coated with the sauce. Dish out and serve.
back
back
Braised Prosperity Trotter Pot
By AMY BEH
Ingredients
| 1.2kg pork trotter, cut into sizeable pieces |
| 6 Chinese arrowroot (nga ku),quartered |
| 8 dried Chinese mushrooms, soaked to soften |
| 6 dried oysters, soaked for 20 minutes |
| 200g lotus root, sliced |
| 6 red dates,seeded |
| 800ml fresh chicken stock |
Seasoning (A)
| 3 tbsp oyster sauce |
| 5 tbsp light soya sauce |
| 1 tbsp thick soya sauce |
| 1 tbsp chicken stock powder |
| 1/2 tsp salt |
| 1 tsp sesame oil |
| 1 tbsp Shao Hsing Hua Tiau wine |
| 50g rock sugar or to taste |
Seasoning (B)
| 2 star anise |
| 3 cm cinnamon stick |
| 2 slices liquorice |
| 3 slices tong kwai |
| 2 bay leaves |
| 1 tsp white peppercorns |
| 50g ginger, lightly smashed |
| 3 cloves garlic |
| 1 stalk spring onion |
Thickening
| 1 tbsp potato starch mixed with 1 tbsp water |
Method
Scald trotter in a large saucepan of boiling water for five to six minutes. Remove. Add arrowroot pieces to the remaining hot water and blanch for one to two minutes. Drain.
Marinate trotter with mushrooms, dried oysters and seasoning ingredients (A) for several hours or preferably overnight.
Heat a little extra sesame oil and sauté ingredients (B). Add marinated trotter mixture. Stir-fry briskly to combine. Add lotus root and pour in chicken stock. Braise for 40 minutes.
Add arrowroot pieces and red dates, and simmer for 20 minutes or until trotter meat is tender. (If gravy is reduced, add sufficient water to make up enough gravy.)
Dish out trotter and ingredients onto a big serving bowl. Thicken the gravy with thickening solution, then pour gravy over the dish. Serve hot.
back
back
Together In Harmony
The reunion dinner before Chinese New Year is a very important event. It is more than just a meal; it is a time when family members who are scattered across the country and the globe return home and celebrate the reunion by feasting on mum.
By AMY BEH
Ingredients
| 1 kampong chicken, quartered |
| 20g Chinese JinHua ham, shredded |
| 200g spareribs, chopped into bite-size pieces |
| 5 strips fresh ginseng,rinsed |
| 25g dried scallops |
| 1 piece South African abalone, sliced |
| 2 fresh figs |
| 200g pig´s stomach, sliced thinly |
| 200g presoaked sea-cucumber, rinsed and cut into thick slices |
| 2 litres water |
| Salt to taste |
Method
Scald chicken and spareribs in boiling water then drain well.
Place chicken, Chinese JinHua ham, spareribs and the rest of the ingredients except the abalone into a double boiler. Pour in water. Double-boil for 1 1/2 hours until all the meat is tender.
Add sea-cucumber and continue to double-boil for 20-25 minutes. Adjust with salt to taste.
Cut abalone into slices and add into the soup. Serve at once.
back
back
Bountiful Treasure Pot
The reunion dinner before Chinese New Year is a very important event.It is more than just a meal; it is a time when family members who are scattered across the country and the globe return home and celebrate the reunion by feasting on mum
By AMY BEH
Ingredients
| 3 cups fragrant rice, rinsed and drained |
| 1 tbsp chopped shallot |
| 1 tsp chopped garlic |
| 1 tbsp chopped dried prawns, rinsed |
| 1 tbsp minced ginger |
| 2 tbsp sesame oil |
| 4 cups fresh chicken stock |
| 2 pairs preserved Chinese sausage |
| 2 preserved goose liver sausage |
| 1 piece Chinese waxed duck thigh |
Seasoning
| 1 tbsp oyster sauce |
| 1 tbsp light soy sauce |
| Dark soy sauce |
| 1/2 tsp sugar |
| Cooking wine |
Method
Scald Chinese sausage and goose liver sausage in boiling water. Remove and put aside. Scald waxed duck drumstick then leave in the hot water for 8-10 minutes. Dish out.
Heat sesame oil and fry shallots and garlic until fragrant. Add ginger and dried prawns. Continue to fry for a while until aromatic. Add rice and seasoning. Stir-fry to combine.
Transfer rice mixture to an electric rice cooker. Pour in fresh chicken stock. Stir well to mix. Place the Chinese sausage over and cook.
Once it starts to boil, arrange the waxed duck and goose liver sausage over. Allow to cook until the rice is fully cooked.
Remove waxed duck and all the sausages and cut into slices. Toss the rice and transfer rice to a heated claypot and arrange the meat over the rice. Sprinkle with chopped spring onions and serve immediately.
back
back
Lotus Root Salad
Lotus root is often cooked in soups during Chinese New Year, but how about adding another alternative to the dinner table? This recipe was first published in Flavours.
By DEBBIE TEOH
Ingredients
Marinade
| 3 tbsp |
white vinegar |
| 3 tbsp |
sugar |
| 125 ml |
water |
Salad dressing
| 1 tbsp |
fish sauce,or to taste |
| 1 tbsp |
soy sauce |
| 1 tbsp |
palm oil |
| 3 tbsp |
plum sauce,or palm sugar; or to taste |
| 1 |
orangejuiced |
| 2 |
orangesgrated |
| 100 g |
chicken breastcooked and shredded |
| 15 |
kumquatsquartered and seeds removed |
| 3 tbsp |
peanuts roasted; chopped |
| 1/2 cup |
coriander leaves |
| 1 tbsp |
sesame seedstoasted |
Instructions
Marinate lotus root slices with marinade ingredients for 1 to 2 hours. Drain lotus root slices in a colander just before serving.
In a bowl, combine dressing ingredients. Toss with lotus root slices and the rest of the ingredients. Adjust seasoning to taste.
Serve immediately.
back
back
Prosperity Treasure Soup
By AMY BEH
Ingredients
| 3 pieces chicken whole legs |
| 20g Chinese ham (Jinhua ham) |
| 4 pieces dried conch (lor peen), soaked for 2-3 days until well plumped up |
| 50g dried fish maw |
| 2 dried scallops |
| 6 pieces water chestnuts, peeled and sliced |
| 12 shelled gingko nuts |
| 1 tsp white peppercorns |
| 6 cups boiling water |
| Salt and sugar to taste |
Method
Soak dried fish maw in water until well expanded.
Scald chicken and Jinhua ham in boiling water then rinse and put aside.
Put all ingredients into a double-boiler. Pour in water and cover. Double-boil for two hours. Adjust with salt to taste.
Transfer soup into individual soup bowls and serve hot.
back
back
Beef Up With Lotus Root For Prosperity
By AMY BEH
Ingredients
| 250g Australian tenderloin beef, sliced |
| 200g lotus roots |
| 75g carrot, cut into desired shapes |
| 1 stalk Chinese celery |
| 2 stalks spring onion,cut into 3 cm lengths |
| 1 tsp chopped garlic |
| 6 slices ginger |
| 1 tsp oil |
| 1 tsp sesame oil |
| A dash of Shao Hsing wine(optional) |
Seasoning
| 1 tbsp premium oyster sauce |
| 1 tbsp light soy sauce |
| 1 tsp sugar |
| 1/8 tsp thick soy sauce |
| Dash of pepper |
| ½ tsp chicken stock granules |
| ½ tsp sugar |
Thickening (combined)
| 1 tsp cornflour |
| 1 tbsp water |
Method
Lightly marinate beef with a pinch of salt and a little cornflour. Briefly scald beef in hot oil for 10-20 seconds. Remove and set aside.
Blanch lotus roots and carrot in a pot of boiling water. Dish out and soak in ice-cold water. Heat oil and sesame oil in a wok, fry garlic and ginger until fragrant. Add lotus roots, carrot and seasoning.
Stir in beef slices, Chinese celery and spring onion. Stir well to mix. Thicken the sauce with cornflour mixture and splash in a little Shao Hsing wine for extra fragrance (optional). For an excellent taste, do not over-fry the ingredients.
back
back
Almond Crunch
The Cantonese pronunciation for almond is hang yan. hang is part of weng hang meaning perpetual. Yan sounds like ngan, which means money or silver. So the significance of giving almonds during CNY is symbolic of wishing the recipient perpetual fortune and prosperity.
By CHAN LAI LIN
Servings : 20pieces
Ingredients
| 70 g |
almond flakestoasted |
| 70 g |
butter |
| 70 g |
brown sugar,soft |
| 1 tbsp |
water |
| 100 g |
bittersweet baking chocolate |
Instructions
To toast almond flakes:
Using an oven toaster, place almond flakes in a small oven-safe dish and toast at 150°C for 2 to 3 minutes until fragrant and slightly brown. Remove and mix through at intervals to ensure even toasting. Alternatively, toast almond flakes in a pan on your stove over low flame.
To prepare sugar layer:
Line a shallow oven dish (28 x 20 cm) with aluminium foil and smooth out any creases. Grease with butter.
In a non-stick pan, mix butter, sugar and water and melt over medium-high heat while stirring continuously. Reduce to medium heat and cook for 6 more minutes, stirring constantly to ensure mixture is frothy and gently bubbling.
Remove from heat and pour mixture into lined dish. Tilt dish quickly to cover the base evenly or use the back of a spoon dipped in water to level out the mixture.
To prepare chocolate layer:
Melt chocolate in a microwave oven on medium heat for 2 minutes. Stir to ensure chocolate is evenly melted. Scoop chocolate onto the butter/sugar layer and spread to completely cover the base.
To decorate with almonds:
Sprinkle almond flakes evenly onto the chocolate. Press flakes into the chocolate so that they stick.
To serve/keep:
Leave to cool before chilling in the fridge for at least 1 hour.
Remove, gently lift the foil and break almond crunch into bite-size pieces. Store in an airtight container and keep in the fridge for up to a month.
Recipe Notes
Note: Using an oven dish smaller than the one specified in the recipe yields less crunch but results in a thicker sugar layer. Also, it’s best to use pure butter for this recipe.
back
back
Kuih Bangkit
A traditional favourite among Malay and Nonya families, it is popular for its melt-in-the-mouth quality. It can be made from sago flour or tapioca flour. Traditionally shaped using a multi-petal cutter and decorated by raising pinched strips using a jabit, a pincer with serrated ends. Other names for this cookie: Tapioca flour cookie, coconut cookie, kopiah, koah, koah lau huay.
This recipe was first published in Flavours magazine.
By MUNIRA M. SALINGER
Servings : 150pieces
Ingredients
For the prawns
| 800 g |
sago flour |
| 400 g |
plain flour |
| 450 g |
thick coconut milk |
| 2 |
pandan leaves |
| 400 g |
sugar |
| 4 |
eggs,lightly beaten |
| 1 tsp |
baking soda |
Instructions
Mix both flours. Dry fry the flour mixture in a grengseng or wok until lightly browned. Set aside to cool.
In a pot, simmer the coconut milk and knotted pandan leaves over medium heat until mixture is lightly coloured. (Note: Do not overboil or oil will separate.)
Add sugar to heated coconut milk, stir, and allow mixture to come to a gentle boil. Discard pandan leaves; cool mixture.
Add baking soda to the cooled flour mixture. Gradually add the coconut milk mixture to the flour, followed by the eggs. Continue doing so until a well-combined dough forms.
Turn out dough onto a floured work top and knead until smooth. Roll out dough to 1cm thickness. Cut shapes using a multi-petal cutter and move pieces to a baking tray. Decorate the cookies using a jabit.
Bake in preheated oven at 170°C for about 20 minutes or until lightly browned.
Recipe Notes
Note: These cookies are baked at a slightly lower temperature than usual as it takes longer to dry out the coconut milk in the dough. Bake a little longer if necessary.
back
back
Arrowroot Crisp (Fried Nga Ku)
Chef Alina Hew
Ingredients
1kg arrowroot
Salt, soak in water
Oil for deep frying
Instructions
Peel and thinly slice the arrowroots into paper-thin slices using the mandoline (if you have one). Place the sliced arrowroots in a large bowl of lightly salted water and let them soak for about half and hour to remove the starch.
Strain the arrowroot slices, discarding the salted water and discard all excess water or moisture.
Line a baking tray with baking paper and set a wire rack over the baking tray and set aside.
Pour enough oil into a wok / frying pan. Heat the oil over high heat.
Lower the heat to medium heat and place a handful of arrowroot slices into the wok.
Fry the chips until light golden brown and remove immediately from the wok using tongs and strainer.
Optional
Once done with frying, preheat oven to 120 degrees Celcius and bake for 10 mins to allow any access oil to drip off.
back
back
Pineapple Tarts
By Chef Alina Hew
Prep Time :About 1 hour
Cook Time :More than 2 hours
Ingredients
Homemade Pineapple Jam
| 2 |
big pineapplesapprox 900g each |
| 400 g |
sugar |
| 2 |
small cinnamon sticks |
| 5 |
cloves |
|
pinch of salt |
Melt in the mouth dough
| 350 g |
cookie flour / all purpose flour |
| 227 g |
unsalted butter |
| 1/4 tsp |
salt |
| 2 |
egg yolks |
| 4 tbsp |
icing sugar |
| 2 tbsp |
cornstarch |
| 1 |
egg yolk to egg wash |
Instructions
Homemade Pineapple Jam
Peel and grate the pineapples with a grater. If using blender, add 1/2 cup of water.
Combine the grated pineapple with sugar and cinnamon sticks and cook for approximately 2.5 ? 3 hours or until it dries and the desired colour is achieved.
Melt in the mouth dough
Sieve flour, cornstarch and add salt.
Cream butter with egg yolk and add icing sugar.
Add flour mixture.
Knead into dough.
Divide dough into 10g balls.
Flatten the dough and drop a small amount of jam in the centre and roll into a ball. Place one piece of clove on the top.
Egg wash and bake in a preheated oven for approximately 20 mins or until golden brown.
back
back
Happy Sesame Seeds Cookies
Instead of the typical chocolate chip cookies, serve up some delicious sesame seed cookies. This recipe was first published in Amy Beh’s column, Cook’s Nook.
By AMY BEH
Servings : 1 recipe
Ingredients
| 150 g |
butter |
| 50 g |
shortening |
| 1 tsp |
sesame oil |
| 135 g |
caster sugar |
| 1/2 tsp |
salt |
| 1 |
egg small |
Dry ingredients (sifted)
| 250 g |
plain flour |
| 90 g |
cornflour |
| 1 1/4 tsp |
baking powder |
| 3/4 tsp |
baking soda |
| 50g |
white sesame seedsmixed with 1 1/2 tbsp black sesame seeds |
Instructions
Preheat the oven to 170°C.
Beat the butter, shortening, sesame oil, sugar and salt until creamy.
Add in egg and continue to cream until fluffy.
Stir in sifted flour mixture and mix into a dough.
Pinch a small portion of the dough and roll it into a round ball.
Coat the dough in the mixed sesame seeds.
Arrange the prepared balls of dough on a lightly greased baking tray.
Use a fork to press down lightly on the balls of dough.
Bake in the preheated oven for 15-17 minutes or until lightly golden.
Remove from the oven and leave to cool slightly on the baking tray before transferring to a wire rack to cool completely.
Store cookies in airtight containers.
back
back
Ha ha Happiness Cookie
Having mastered her baking techniques in renowned French chef school Le Cordon Bleu, as well as founding the French-themed coffee shop Café Madeleine, Chef Alina Hew brings a refreshing French twist to these chocolate chip cookies.
By ALINA HEW
Ingredients
| 300 g |
unsalted butter |
| 220 g |
castor sugar |
| 220 g |
brown sugar |
| 1 tsp |
vanilla extract |
| 1 |
egg Grade A |
| 175g |
all purpose flour |
| 100g |
almond nib toasted |
| 170g |
dark chocolate chip |
Instructions
Beat butter, castor sugar and brown sugar well. Add vanilla extract.
Add egg and beat till well combined.
Add sifted flour. Then add toasted almond nibs and dark chocolate chips.
Mix well till it forms a dough.
Roll out the dough into small balls and arrange on tray.
Bake in a pre-heated oven of 170 degrees Celcius for 15 mins until light golden brown.
back
back
Spicy Black Pepper Cookies
The black pepper is a delicious addition to the cookie that kicks things up a notch. This recipe was first published in Amy Beh’s column, Cook’s Nook.
By Chef Alina Hew
Ingredients
| 100 g |
butter |
| 50 g |
caster sugar |
| 1/4 tsp |
salt |
| 1 |
egg small |
| 200 g |
plain flour sifted with 1/4 tsp sodium bicarbonate |
| 2 tsp |
ground black pepperfresh |
| 2 tsp |
ground white pepperfresh |
| 4 tsp |
rosemarydried |
Instructions
Preheat the oven to 180°C.
Beat butter, sugar and salt until creamy then mix in the egg.
Combine sifted flour mixture with black and white pepper, and dried rosemary.
Add to the creamed butter mixture and mix into a dough.
Remove dough to a lightly floured worktop. Roll out to 0.15cm thickness.
Cut with your favourite cookie cutter. Arrange the cookies on a baking tray lined with parchment paper.
Bake in the preheated oven for 15 minutes or until golden brown and cooked through.
Remove from the oven and leave to cool slightly on the baking tray before transferring to a wire rack to cool completely.
back
back
Kuih Bahulu
THREE versions of these sponge cakes available – the most common being bahulu cermai (star-shaped) and the more elusive bahulu gulung (shaped like rolls) and bahulu lapis (layered). Bahulu may also be the corruption of the Kristang (Portugese-Eurasian people) word, bolu which means cake. Traditionally baked using brass moulds placed on hot sand, when it becomes a bit dry, it is delicious dunked in hot coffee. The little cakes are also favoured by the Chinese to celebrate the Lunar New Year. This recipe makes a version favoured by the Malays. Also known as Kuih Baulu, Kuih Bolu.
This recipe was first published in Flavours magazine.
By DEBBIE TEOH
Servings : 50 pieces
Ingredients
| 150 g |
plain flour |
| 1/4 tsp |
baking powder |
|
cooking oil to grease the mould |
| 5 |
Grade A eggs |
| 110g |
caster sugar |
| 1/8 tsp |
salt |
| 1 tsp |
vanilla essence |
|
kuih bahulu mould |
Instructions
To prepare batter:
Sift the plain flour with baking powder twice and set aside.
Using an electric beater fitted with a balloon whisk, beat eggs, sugar and salt till creamy and fluffy. Slowly beat in sifted flour mixture and vanilla essence until just mixed.
To bake:
Pre-heat oven to 220°C and grease bahulu mould with oil. Heat the greased bahulu mould in the middle rack of the oven for 1 minute or until warm, then remove. Using a spoon, drop the bahulu mixture into each individual mould until three-quarter full.
Place mould in the oven, and bake for 8-10 minutes, or until bahulu is lightly browned. Remove mould from oven, and using a bamboo skewer, poke into the sponge cake and gently lift each kuih bahulu out. Leave to cool.
Grease the mould again, and re-heat for 1 minute. Repeat the steps until all the mixture is used up.
Cool the kuih bahulu before storing in jars.
Note: The cake 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, the kuih should dislodge easily.
back