Featured ANTIQUE PERANAKAN KUEH-MOULD

Yes, I make a number of cakes/cookies/sweet things for Passover. Cream of Tartar can be used as long as it is kosher for Passover some sell baking powder that is kosher for Passover - my guess is the corn starch is removed & potato starch added. I knew about the bread crumbs, and I used to make the steamed white bread for my kids who refused to eat the brown stuff on the ends!

 

Be still my heart Passover Jelly Roll

 

As long as it's not the premade in a bakery 150 miles away stuff. Looks good to me too.

 

It is made every year for the holidays. The one thing I have not been able to replicate are the chocolate covered leaf cookies. I have bought so many kosher for Passover cookbooks and not one recipe is to be found. I have searched high and low & everywhere in between to no avail!

 

@NanaB those were never a fave of mine but I will take a look in my Passover recipe books and see if I find anything. I looked online and apparrently some places still sell those cookes, but I know you want to make them in your kitchen. I will let you know if I find anything.

 

Ladies and gentlemen...

Kueh Bulu!! In my antique brass mould!!

1). Heating up the mould after lubricating it (I used olive oil).



2). Beating two eggs + 120g sugar:



3). 120g flour + 1/2tsp baking powder:



4). Mix & stir together. Add flavouring (Vanilla extract. Traditionally you used pandan extract, but I didn't have any, and Pandan & Vanilla taste almost the same, anyway, so it doesn't really matter).



5). Fill pan after heating...



6). Bake 12 mins. 190'c.



7). RISE MY PUPPIES!! RIIIIIISE!!!



8). Fresh from the oven...



9). Onto the plate.



10). NOM!!

Crunchy outside, squishy inside. Perfect!!



Might need a tad more flavouring next time, but otherwise, good!!

 

Who , da man..?
YOU DA MAN !!!!!

super effort !!!!

 

I ended up making about 20 little cupcakey thingos.

 

frost some......

 

@pearlsnblume you are awesome! Thank you so much.

@Shangas you cupcakey things turned out amazing & I bet as amazing as they look delicious as well!

@komokwa what kind of frosting would you like?

 

Yay Shangas!

 

You could also sprinkle them with some powdered sugar.

 

Or perhaps a light vanilla glaze.

 

a little dab of butter cream.....

 

I may have overfilled the mould a bit (I forgot that these things rise in the oven!!), but other than that - yes, they turned out very well, and taste great.

It's the easiest recipe I've ever done, which is saying a lot, because most kueh recipes are VERY difficult. I speak from years of experience!!

I had considered that, but I didn't have any icing sugar with me.

 

Sometimes the best way is the easiest way, naked.

 

Sprinkle with palm sugar and ground cinnamon? Superfine can be a bit hard to locate, but I'd imagine those two would be more common.

 

You can make superfine easily by placing sug in a food processor (be sure there is no moisture in either) for a minute or so. Not too long or you will have the start of icing/powdered/10X sugar!

 

Going to the next Peranakan Chinese club-gathering happened sooner than I expected, and I was asked to bring something along to share...

So I baked a double-batch of Kueh Bulu for the occasion. Not including the ones which were a bit wonky -- I ended up producing about three-dozen little sponge-cakes.

Now I just gotta figure out how to get them there tomorrow without them being crushed along the way...

 

I'll give u 2 guesses , who''ll be the hit of the party...... 2nd guess don't count !!!

have fun !