Kuih Bahulu Limau Mandarin (Mandarin Orange Egg Cake)

Kuih Bahulu/Baked Egg Cake is commonly served during Chinese New Year in some Peranakan households. We've added a little twist to our RECIPE of the day. Traditionally, it is made out of 3 components; eggs, sugar and plain flour in the ratio of 1:1:1. However, we find the traditional recipe a tad on the sweet side so we have reduced sugar and added tangerine/mandarin orange juice for flavoring. Have a try at these Kuih Bahulu Limau Mandarin/Mandarin Orange Egg Cake.

Recipe by Mama Ding

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Total Time | 50 mins

Prep Time | 30 mins

Cook Time | 20 mins

Servings : 14 pieces

Ingredients

  • 95 g eggs (2 whole eggs), cold (from the fridge)

  • a pinch of salt

  • 40 g castor sugar

  • 95 g all purpose flour, sifted

  • 2 tbsps mandarin orange juice

  • 2 tbsps fizzy drink (we used 100plus)

  • Oil for greasing the mould

Method

01 Preheat oven to 200 C/390 F.

02 Add salt to eggs and beat over high speed for 2-3mins, till fluffy.
Change to medium speed and gradually add in sugar. Continue beating for at least 20 mins until thick and pale. Beat over slow speed for another 3 mins. The volume should have doubled.

03 Grease and heat your bahulu mould in the oven.
Meanwhile, add in the mandarin orange juice and the fizzy drink. Then, using a spatula, gently fold in the flour. Mix until just combined. Do not overmix.

04 Remove the heated bahulu mould from the oven. Spoon the mixture into the hot mould. Fill up until full.(to the top)
Bake in the preheated 200C oven for 20mins or until golden brown.

05 Remove from the oven and place on a wire rack. Using a toothpick, carefully remove the bahulu from the mould. Set aside to cool.
Let cool and then store in airtight containers.

06 Grease the mould again before using. Put into the oven to reheat for 3 mins after greasing before filling up with remaining mixture. Repeat the process until all mixture is used up.

07 When the bahulu is cooled, store them in airtight containers.

Notes

This recipe yields bahulu with a crispy crust when fresh out of the oven but they will soften after 1 hour. To maintain a crispy crust, you will need to use a huge amount of sugar.

Will keep for 4 to 5 days at room temperature. Up to 2 weeks if stored in the refrigerator.

You may take a look at the ‘kuih bahulu’ mould at our Pantry section.


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