Ingredients
10 eggs
400g fine sugar
250g all purpose flour
0.5 tsp vanilla
Directions
- preheat baulu brass mould filled with oil in oven at 200°C
- using mixer blend eggs, sugar and vanilla till stiff in a large bowl
- add flour and fold till combined
- remove baulu mould from oven and pour out oil leaving only traces
- scoop spoonful into each mould
- bake for about 8-10 mins until golden brown
- use satay stick to release cooked baulu
- before filling the mould for the next batch, oil it first (I wrap kitchen paper on chopstick and soak it in oil. Make it easy to wipe the mould)
Tips
- for baulu to last longer, warm sugar and flour for a while in oven at low temperature
- mould must be pre-heat with oil to ensure batter don't stick to it
- to clean the mould, leave tamarind juice overnight... pour out the juice and rinse with water. Leave the mould in the pre-heated oven for a while just so all the water evaporated. Pour oil to heat and ready to use. This is also supposed to help so that the baulu don't stick to the mould.
Foodnote
This baulu is soft with slight crisp outer after baking.... not the dry crispy type that would need baking soda. Very nice to eat fresh from the oven with some jam. Reminds me of baulu cake that mum used to buy for me back in primary school. I'm so nostalgic...
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